Vanilla Custard Cream
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.
