155 / 184
ICE
CREAMS,
SORBETS,
SHERBETS
155
Boil
the
remaining
water
(i
1
/*
cupfuls)
and
stir
in
the
other
can
of
condensed
milk.
Moisten
the
cornstarch
with
a
little
milk
or water,
blend
with
the
milk
and
water,
stirring
constantly
for
five
or
six
minutes.
Allow
to
cool,
add
flavoring,
strain
and
freeze.
Place
these
creams
in
separate
layers
in
a
wet
mold,
place
the
cover
on
securely,
pack
and
freeze.
This
should
stand
at
least
two
hours.
PINEAPPLE
ICE
CREAM
ih
cupfuls
of hot
milk,
2
eggs,
£
cupful of
honey,
2
cupfuls
of
shredded
pineapple,
i
cupful
of
cream,
Beat
the
eggs,
mix
with
the
milk
and
honey;
cook
until
smooth,
stirring
constantly.
Allow
to
cool,
add
cream
and
freeze.
When
serving
this
cream,
a
generous
spoonful
of
sweetened
whipped
cream
is
a
delightful
addition.
STRAWBERRY
ICE
CREAM
This
is
not
difficult
to
make
and
approaches
the
flavor
of
the
fresh
fruit
more
nearly
than
most
creams
in
which
fresh
strawberries
are
used.
£
pint
of
thick
cream,
i
pint
cff
milk,
2
tablespoonfuls
of
cornstarch,
2
eggs,
3
tablespoonfuls
of
sugar,
i
teaspoonful
of
vanilla,
i
cupful of
strawberry
jam,
Small
pinch
of
salt.
Make
a
boiled
custard
of
the
milk,
cornstarch,
salt
and
the
beaten
eggs.
Add
the
vanilla,
cool
and
fold
in
a
half
pint
of
cream
which
has
been
whipped
until
stiff.
Put
in
freezer
and
freeze
slowly
for
five
or
six
minutes;
open