_eight to ten servings_
2¹⁄₂ teaspoons instant coffee
2 cups sweet milk
1¹⁄₂ tablespoons flour
²⁄₃ cups granulated sugar
¹⁄₁₆ teaspoon salt
2 egg yolks
1 cup coffee cream
Dissolve coffee in one cup of hot milk. Mix flour and granulated sugar;
add slowly 1 cup scalded milk and cook in double boiler for about 15
minutes. If you have an electric range, cook in saucepan on LOW or
SIMMER heat. Combine with salt and well-beaten egg yolks. Cook for
about 5 minutes, stirring constantly. Allow to cool. Add first mixture.
Add coffee cream. Pour into freezing tray. When frozen, remove to
mixing bowl and whip with electric or hand beater until mix becomes
light and creamy. Return to freezing tray and allow to finish freezing
without further stirring. See page 4 for use of Cold-Control.
_Frigidaire Sherbets and Ices_
· Sherbets are distinguished from Ices in that they contain fruit
juices with the addition of milk or cream, while Ices contain mainly
fruit juices and water.
These desserts are easily prepared and excellent results will be
obtained when directions are followed closely.
[Illustration]