Vanilla Cream
six to eight servings
3 cups milk (or 2 cups coffee cream and 1 cup milk)
1 can (1¹⁄₂ cups) sweetened condensed milk
1 tablespoon lemon juice
1 tablespoon vanilla
Heat one cup of milk. Add the can of condensed milk and blend. Then add remaining two cups of milk and lemon juice. Pour into freezing tray and freeze. When frozen, remove to bowl; add vanilla and whip with electric or hand beater until mix becomes light and creamy. Return to freezing tray and allow to finish freezing. See [page 4] for use of Cold-Control.