1 teaspoon vanilla
⅛ teaspoon salt
Combine fruit pulp and sugar. Fold in whipped cream; add vanilla and salt. Freeze in refrigerator tray without stirring. After freezing, reset cold control at midway between normal and coldest point and allow mixture to mellow several hours. Yield: 8 servings.
SHERBETS: A sherbet is an ice with egg whites, milk, cream or gelatin added. Any recipe for an ice can be converted to a sherbet by the addition of stiffly beaten egg whites, or by substituting milk for the water called for in the recipe. Rather than make a syrup, scald the milk with the sugar and corn syrup in the top of a double boiler. Cool, add remaining ingredients and proceed as directed for ice cream.
Remove the mixture from the tray into a chilled bowl. Add unbeaten egg whites. Beat until light in color and a smooth mush in texture. Put back into the tray and return to refrigerator to complete freezing.
SHERBET
1 cup sugar
2 cups water
2 teaspoons unflavored gelatin
¼ cup cold water