Peppermint Stick Candy Cream
ten to twelve servings
¹⁄₄ lb. or 1 cup of crushed peppermint stick candy
1¹⁄₂ cups top milk
¹⁄₁₆ teaspoon salt
1¹⁄₂ cups coffee cream
Dissolve candy in hot milk over fire, or on LOW or SIMMER heat if you have an electric range. Add salt, coffee cream and pour into freezing tray. Freeze until quite firm, then remove to mixing bowl and beat with electric or hand whip until mix is light and creamy. (Don’t over whip.) Return to freezing tray quickly and allow to finish freezing. See [page 4] for instructions on use of Cold-Control.
Note: This dessert can be made without cream, using top milk if desired.
