MILK DESSERTS

Frozen Custard

(6 — 1/2 cup portions)

 

2/3 cup evaporated skimmed milk* 

2 tablespoons honey

1 teaspoon unflavored gelatin 

1/2 teaspoon vanilla

2 tablespoons water 

1/4 cup chopped toasted almonds or crushed almond macaroons

1 egg, separated 

3 tablespoons oil 

1 tablespoon rum, brandy or sherry

2 tablespoons sugar 

 

    Chill evaporated skimmed milk*. In small bowl mix gelatin with water. Dissolve over hot water. Cool to room temperature. In chilled bowl with a small bottom, beat egg yolk with a wire whisk, while slowly adding oil, drop by drop, making a smooth thick mixture.  Add honey, almonds, vanilla, rum and dissolved gelatin. Mix well. Beat egg white stiff, gradually adding sugar while beating. Fold into yolk mixture. Whip milk very stiff*. Fold into egg mixture lightly but thoroughly. Pour at once into cold freezing tray. Freeze.

 

*How to Whip Evaporated Milk

 

    Pour milk (undiluted) into freezing tray or directly into bowl for whipping. Chill in freezer compartment until fine crystals begin to

form around the edges. Pour into cold bowl and whip rapidly with cold beater until very stiff. When properly handled, it will whip as stiff as cream. If milk does not whip well, it is not cold enough. Just re-chill and whip again.

 

Orange Milk Sherbet

(1 qt. or 8 — '/6 cup portions)

 

1 cup evaporated skim milk 

1 tablespoon lemon or lime juice

1 6 oz. can frozen orange concentrate

1 tablespoon brandy, rum or orange flavored liqueur (optional)

 

    Whip milk until stiff (see next page). Fold in lemon juice. Gently mix in frozen concentrate. Add brandy. Freeze at once in cold freezing trays.

 

VARIATIONS:

Pineapple Milk Sherbet or Pineapple-Orange Milk Sherbet

     Substitute frozen unsweetened pineapple concentrate or pineapple orange concentrate for orange concentrate.

 

Pineapple Banana Milk Sherbet

     Add to frozen pineapple concentrate 1 cup ripe bananas, mashed (this recipe makes 5 cups or 10 — 1/2 cup servings).

Note: For extra zip, add a tablespoon of ginger marmalade to the sherbet mixture before freezing.