¼ teaspoon salt
2½ teaspoons vanilla
1 cup cream, whipped
Combine sugar and cornstarch in the top of a double boiler; gradually stir in milk. Cook over boiling water, stir constantly, until the mixture thickens. Cover and cook for 10 minutes. Stir a small portion of the hot mixture into the beaten egg yolks. Add yolks to remaining hot mixture. Cook over hot, not boiling, water; stir constantly for 3 minutes. Cool. Add vanilla and salt. Fold beaten egg whites into cooled custard. Pour into refrigerator tray and freeze until firm throughout. Remove to a chilled bowl. Beat with rotary beater or electric mixer until smooth. Work quickly so mixture does not melt. Fold in whipped cream. Return to refrigerator tray to complete freezing. Yield: 6 to 8 servings.
FROZEN PLUM PUDDING
1 square (1 ounce) unsweetened chocolate
3 tablespoons sugar
½ cup milk
½ cup chopped dates
½ cup currants