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.
Fresh Peach Cream
eight to ten servings
2 cups fresh peach pulp
1 cup granulated sugar
1 tablespoon lemon juice
1¹⁄₂ cups coffee cream
1 or 2 drops almond extract
Combine the peach pulp, sugar, lemon juice. Add the coffee cream. Pour into freezing tray. When frozen, remove to bowl. Add almond extract and whip with an electric or hand beater until mix becomes light and creamy. Return quickly to freezing tray and allow to finish freezing. See [page 4] for use of Cold-Control.
Chocolate Cream
six to eight servings
³⁄₄ cup granulated sugar
2 tablespoons cocoa
¹⁄₁₆ teaspoon salt
¹⁄₃ cup hot water
1¹⁄₂ pints coffee cream
2 teaspoons vanilla
Mix sugar, cocoa, and salt thoroughly. Add hot water. Heat until sugar is thoroughly dissolved and continue cooking for approximately 5 minutes. Remove from range and partially cool. Add cream and pour into Frigidaire freezing tray and allow to freeze firmly. Remove to mixing bowl, add vanilla and whip with electric or hand beater until mixture becomes light and creamy. Return quickly to Frigidaire freezing tray and allow to finish freezing. See [page 4] for use of Cold-Control.