¼ teaspoon salt
3 tablespoons light corn syrup
2 tablespoons sugar
2 egg whites
1 cup cream, whipped
1 tablespoon vanilla
Add Minute Tapioca to milk in top of double boiler. Place over rapidly boiling water, bring to scalding point (allow 3 to 5 minutes), and cook 5 minutes, stirring frequently. Strain hot mixture, stirring (not rubbing) through very fine sieve, onto ⅓ cup sugar, salt, and corn syrup. Stir until sugar is dissolved. Chill. Add 2 tablespoons sugar to egg whites and beat until stiff; fold into cold tapioca mixture. Fold in cream and vanilla. Turn into freezing tray of automatic refrigerator; freeze as rapidly as possible—3 to 4 hours usually required. Or turn mixture into container, cover tightly, and pack in equal parts ice and salt 2 to 3 hours. Makes 1 quart. If desired, reduce vanilla to 1½ teaspoons; fold in 1 cup Baker’s Coconut, toasted and crumbled.
CHOCOLATE ICE CREAM
3 tablespoons Minute Tapioca
2 squares Baker’s Unsweetened Chocolate, cut in pieces