_eight to ten servings_
²⁄₃ cup granulated sugar
1 cup water
¹⁄₈ teaspoon salt
1¹⁄₂ tablespoons flour
2 egg yolks
1 pint coffee cream
Caramelize sugar by heating until sugar is melted and becomes light
brown in color. Add water and cook until caramelized sugar is
dissolved. Mix salt and flour thoroughly and combine with caramel
mixture, stirring constantly and slowly. Cook for 15 minutes or until
thickened, continuing the stirring. Combine with beaten egg yolks in
double boiler. If you have an electric range, merely use saucepan
on LOW or SIMMER heat. Cook slowly for 5 minutes or until thick,
stirring constantly. Cool. Add salt and 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. Return quickly to
freezing tray to finish freezing. See page 4 for instructions on use of
Cold-Control.
_Note_: Care should be given in caramelizing that the sugar is not
allowed to cook beyond the caramel state, resulting in a bitter taste.