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.
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.
Maple Nut Cream
six to eight servings
Prepare one recipe of Vanilla Cream and freeze to the whipping stage. Substitute one-half teaspoon maple-nut flavoring for vanilla. Whip with electric or hand beater until mix becomes light and creamy. Fold in one-half cup of chopped pecan meats. Return to freezing tray and finish freezing. See [page 4] for instructions on use of Cold-Control.