Mellowing improves desserts
All desserts, regardless of kind or the time required for freezing, are much improved in flavor and texture by allowing them to mellow. Especially is this true for fruit creams, fruit salads and similar combinations. This is accomplished by allowing the dessert to remain in the freezing compartment at a higher temperature than that at which it is frozen for some time before it is served. This temperature is obtained by setting the Cold-Control at an intermediate position, as described on [page 4].
To avoid buttery taste
A buttery taste in frozen deserts is usually caused by one of two things. Either the cream has been over-whipped or it is too rich in butterfat. The butterfat content of whipping cream varies greatly in different states. In certain localities whipping cream will contain as high as 40 per cent butterfat, making it too rich for a frozen dessert. In this case, it should be diluted with coffee cream or milk. The standard butterfat content for whipping cream is 28 per cent. However, it is possible to whip cream containing only 20 per cent butterfat if it is first poured into the freezing tray and allowed to chill to the freezing point.
Frigidaire Frozen Creams
· A great variety of delicious frozen creams can be made in the freezing trays of your refrigerator. It’s no trick to make them and by trying some of the following recipes you will find that tasty, inexpensive desserts can be made without whipping cream.
Remember that proper temperatures for freezing desserts are just as important as the recipe itself in obtaining the best results.
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