_six to eight servings_
³⁄₄ cup granulated sugar
2 tablespoons cornstarch
1 cup sweet milk
2 egg yolks
¹⁄₁₆ teaspoon salt
1 pint coffee cream
2 teaspoons vanilla extract
2 egg whites
Mix granulated sugar and cornstarch. Add scalded milk gradually,
stirring constantly. Cook in double boiler 25 minutes or, if you have
an electric range, use saucepan on LOW or SIMMER heat. If time will
permit, cooking for one hour greatly improves the flavor and will make
for a better texture in the frozen dessert. Stir several times during
cooking process. Combine with well-beaten egg yolks. Cook for five
minutes or until thick, stirring constantly. Cool, add salt, cream.
Pour into freezing tray. When frozen remove to bowl, add vanilla, and
whip with electric or hand beater until mix becomes light and creamy.
Then carefully fold in stiffly beaten egg whites. Return quickly to
freezing tray and allow to finish freezing. See page 4 for instructions
on use of Cold-Control.
[Illustration]