Heat the syrup. Make a paste of the flour and water. Add hot syrup to paste, stirring constantly. Cook for about ten minutes, or until thickened. Add syrup mixture to well-beaten egg yolks and return to saucepan or double boiler and continue to cook, stirring constantly until it reaches the consistency of thin custard. Cool. Add salt, lemon juice and cream. Pour into freezing tray. When frozen, remove to bowl. Add vanilla 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 instructions on use of Cold-Control.
Mocha Cream
eight to ten servings
2¹⁄₂ teaspoons instant coffee
2 cups sweet milk
1¹⁄₂ tablespoons flour
²⁄₃ cups granulated sugar
¹⁄₁₆ teaspoon salt
2 egg yolks
1 cup coffee cream
Dissolve coffee in one cup of hot milk. Mix flour and granulated sugar; add slowly 1 cup scalded milk and cook in double boiler for about 15 minutes. If you have an electric range, cook in saucepan on LOW or SIMMER heat. Combine with salt and well-beaten egg yolks. Cook for about 5 minutes, stirring constantly. Allow to cool. Add first mixture. Add coffee cream. Pour into freezing tray. When frozen, remove to mixing bowl and whip with electric or hand beater until mix becomes light and creamy. Return to freezing tray and allow to finish freezing without further stirring. See [page 4] for use of Cold-Control.
Frigidaire Sherbets and Ices
· Sherbets are distinguished from Ices in that they contain fruit juices with the addition of milk or cream, while Ices contain mainly fruit juices and water.
These desserts are easily prepared and excellent results will be obtained when directions are followed closely.
