ten to twelve servings
²⁄₃ cup brown sugar
2 tablespoons butter
¹⁄₂ cup water
4 egg yolks
1 pint whipping cream
¹⁄₁₆ teaspoon salt
2 teaspoons vanilla
Combine sugar and butter. Heat until melted. Cook for one minute. Add water; cook until butterscotch is melted. Add syrup mixture slowly to beaten egg yolks. Cook in double boiler until light and fluffy. If you have an electric range, cook in saucepan on LOW or SIMMER heat. Chill. Add whipped cream, salt, and vanilla. Pour into freezing tray or individual cups. Freeze without stirring. Chopped nuts may also be added. See [page 4] for use of Cold-Control.
Frozen Crumb Cake
four to six servings
1 cup whipping cream
2 cups sponge cake broken in small portions (Any left-over cake can be used. Angel food cake is delicious served in this manner)
¹⁄₄ cup chopped English walnuts
Whip cream and combine with cake. This should be tossed together with a fork. Add chopped nuts and pour into freezing tray. Freeze without stirring. Slice for serving.
Fruit may be added to the above recipe if desired, either frozen with the cake or chilled and served with the frozen cake. Maraschino cherries may be added. This is an excellent way of using those unused portions of cake and small portions of fruit.
Chocolate Cookie Dessert
six to eight servings