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Ingredients

• 1 dozen eggs, room temperature
• Beat egg whites in a large glass bowl with:
• 1/2 t cream of tartar
• 1 t vanilla extract
• pinch of salt
• beat until stiff, about 5 minutes
• Add: 2 1/4 cups superfine granulated sugar
• Continue beating for 20 minutes.
• Beat egg yolks in a large glass bowl with:
• 1/8 t cream of tartar
• 1 t vanilla extract
• pinch of salt
• until light in color, about 5 minutes
• Add: 2 1/4 cups confectioners' sugar
• Continue beating until very light in color and thick for 20 minutes
• Gently fold yolks into whites. (Do not beat together)
• Add 1/4 t allspice. Fold together.
• Pour mixture into a clean 5 quart ice cream pail. Cover pail.
• Freezer for 24 hours before using.
• Store container in the Freezer.

Description

A Wonderful Batter To Make A Classic Holiday Drink~

Turnips 2 Tangerines