2 cups milk
½ cup sugar
¼ teaspoon salt
4 tablespoons light corn syrup
2 tablespoons sugar
2 egg whites
1 cup cream, whipped
2 teaspoons vanilla
Add Minute Tapioca and chocolate 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. Beat with rotary egg beater to blend all ingredients, if necessary. Strain hot mixture, stirring (not rubbing) through very fine sieve, onto ½ 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 and 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 ice cream.