Strawberry Cream
Prepare one recipe of Vanilla Cream and freeze to the whipping stage. Whip one cup of frozen strawberries and add one tablespoon lemon juice. Then add the unwhipped vanilla cream from the freezing tray and whip all together with an electric or hand beater until mix becomes light and creamy. Return to freezing tray and finish freezing. See [page 4] for use of Cold-Control.
Fresh Strawberry Cream
eight to ten servings
1 pint fresh strawberries (measure after cleaning)
1 cup sugar
1 tablespoon lemon juice
2 cups coffee cream
Crush berries and add sugar. Combine with lemon juice, coffee cream. Pour into freezing tray. When frozen remove to bowl and whip with 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.
Maple Cream
eight to ten servings
1 cup maple syrup
1¹⁄₂ tablespoons flour
²⁄₃ cup water
2 egg yolks
¹⁄₁₆ teaspoon salt
1 teaspoon lemon juice
1 pint coffee cream
1 teaspoon vanilla
Note: If you have an electric range, use saucepan and cook on LOW or SIMMER heat, otherwise use double boiler.