I have just made ice cream and have suddenly realised that I forgot half the custard making stage, ie the part where you actually cook the egg yolks/sugar/milk mixture.
The ice cream is delicious, but is it going to kill us? The eggs were lion-stamped, in date, free range and organic, if that makes any difference to how quickly I might keel over.
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Food/Recipes
"Raw" ice cream
6 replies
CleanSheetsAndSmoothLegs · 01/08/2011 16:11
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