Frigidaire Frozen Creams

· A great variety of delicious frozen creams can be made in the freezing trays of your refrigerator. It’s no trick to make them and by trying some of the following recipes you will find that tasty, inexpensive desserts can be made without whipping cream.

Remember that proper temperatures for freezing desserts are just as important as the recipe itself in obtaining the best results.

Vanilla Custard Cream

six to eight servings

³⁄₄ cup granulated sugar 2 tablespoons cornstarch 1 cup sweet milk 2 egg yolks ¹⁄₁₆ teaspoon salt 1 pint coffee cream 2 teaspoons vanilla extract 2 egg whites

Mix granulated sugar and cornstarch. Add scalded milk gradually, stirring constantly. Cook in double boiler 25 minutes or, if you have an electric range, use saucepan on LOW or SIMMER heat. If time will permit, cooking for one hour greatly improves the flavor and will make for a better texture in the frozen dessert. Stir several times during cooking process. Combine with well-beaten egg yolks. Cook for five minutes or until thick, stirring constantly. Cool, add salt, cream. Pour into freezing tray. When frozen remove to bowl, add vanilla, and whip with electric or hand beater until mix becomes light and creamy. Then carefully fold in stiffly beaten egg whites. Return quickly to freezing tray and allow to finish freezing. See page 4 for instructions on use of Cold-Control.

Fresh Peach Cream

eight to ten servings

2 cups fresh peach pulp 1 cup granulated sugar 1 tablespoon lemon juice 1¹⁄₂ cups coffee cream 1 or 2 drops almond extract

Combine the peach pulp, sugar, lemon juice. Add the coffee cream. Pour into freezing tray. When frozen, remove to bowl. Add almond extract and whip with an electric or hand beater until mix becomes light and creamy. Return quickly to freezing tray and allow to finish freezing. See page 4 for use of Cold-Control.

Chocolate Cream

six to eight servings

³⁄₄ cup granulated sugar 2 tablespoons cocoa ¹⁄₁₆ teaspoon salt ¹⁄₃ cup hot water 1¹⁄₂ pints coffee cream 2 teaspoons vanilla

Mix sugar, cocoa, and salt thoroughly. Add hot water. Heat until sugar is thoroughly dissolved and continue cooking for approximately 5 minutes. Remove from range and partially cool. Add cream and pour into Frigidaire freezing tray and allow to freeze firmly. Remove to mixing bowl, add vanilla and whip with electric or hand beater until mixture becomes light and creamy. Return quickly to Frigidaire freezing tray and allow to finish freezing. See page 4 for use of Cold-Control.

Caramel Cream

eight to ten servings

²⁄₃ cup granulated sugar 1 cup water ¹⁄₈ teaspoon salt 1¹⁄₂ tablespoons flour 2 egg yolks 1 pint coffee cream

Caramelize sugar by heating until sugar is melted and becomes light brown in color. Add water and cook until caramelized sugar is dissolved. Mix salt and flour thoroughly and combine with caramel mixture, stirring constantly and slowly. Cook for 15 minutes or until thickened, continuing the stirring. Combine with beaten egg yolks in double boiler. If you have an electric range, merely use saucepan on LOW or SIMMER heat. Cook slowly for 5 minutes or until thick, stirring constantly. Cool. Add salt and cream. Pour into freezing tray. When frozen, remove to bowl, add vanilla and whip with electric or hand beater until mix becomes light and creamy. Return quickly to freezing tray to finish freezing. See page 4 for instructions on use of Cold-Control.

Note: Care should be given in caramelizing that the sugar is not allowed to cook beyond the caramel state, resulting in a bitter taste.

Caramel Nut Cream

Add ¹⁄₂ cup chopped English walnuts and pecans to the preceding recipe. The nuts can be folded into the mix after the whipping process.

Peppermint Stick Candy Cream

ten to twelve servings

¹⁄₄ lb. or 1 cup of crushed peppermint stick candy 1¹⁄₂ cups top milk ¹⁄₁₆ teaspoon salt 1¹⁄₂ cups coffee cream

Dissolve candy in hot milk over fire, or on LOW or SIMMER heat if you have an electric range. Add salt, coffee cream and pour into freezing tray. Freeze until quite firm, then remove to mixing bowl and beat with electric or hand whip until mix is light and creamy. (Don’t over whip.) Return to freezing tray quickly and allow to finish freezing. See page 4 for instructions on use of Cold-Control.

Note: This dessert can be made without cream, using top milk if desired.

Vanilla Cream

six to eight servings

3 cups milk (or 2 cups coffee cream and 1 cup milk) 1 can (1¹⁄₂ cups) sweetened condensed milk 1 tablespoon lemon juice 1 tablespoon vanilla

Heat one cup of milk. Add the can of condensed milk and blend. Then add remaining two cups of milk and lemon juice. Pour into freezing tray and freeze. When frozen, remove to bowl; add vanilla and whip with electric or hand beater until mix becomes light and creamy. Return to freezing tray and allow to finish freezing. See page 4 for use of Cold-Control.

Maple Nut Cream

six to eight servings

Prepare one recipe of Vanilla Cream and freeze to the whipping stage. Substitute one-half teaspoon maple-nut flavoring for vanilla. Whip with electric or hand beater until mix becomes light and creamy. Fold in one-half cup of chopped pecan meats. Return to freezing tray and finish freezing. See page 4 for instructions on use of Cold-Control.

Strawberry Cream

Prepare one recipe of Vanilla Cream and freeze to the whipping stage. Whip one cup of frozen strawberries and add one tablespoon lemon juice. Then add the unwhipped vanilla cream from the freezing tray and whip all together with an electric or hand beater until mix becomes light and creamy. Return to freezing tray and finish freezing. See page 4 for use of Cold-Control.

Fresh Strawberry Cream

eight to ten servings

1 pint fresh strawberries (measure after cleaning) 1 cup sugar 1 tablespoon lemon juice 2 cups coffee cream

Crush berries and add sugar. Combine with lemon juice, coffee cream. Pour into freezing tray. When frozen remove to bowl and whip with electric or hand beater until mix becomes light and creamy. Return quickly to freezing tray and allow to finish freezing. See page 4 for use of Cold-Control.

Maple Cream

eight to ten servings

1 cup maple syrup 1¹⁄₂ tablespoons flour ²⁄₃ cup water 2 egg yolks ¹⁄₁₆ teaspoon salt 1 teaspoon lemon juice 1 pint coffee cream 1 teaspoon vanilla

Note: If you have an electric range, use saucepan and cook on LOW or SIMMER heat, otherwise use double boiler.

Heat the syrup. Make a paste of the flour and water. Add hot syrup to paste, stirring constantly. Cook for about ten minutes, or until thickened. Add syrup mixture to well-beaten egg yolks and return to saucepan or double boiler and continue to cook, stirring constantly until it reaches the consistency of thin custard. Cool. Add salt, lemon juice and cream. Pour into freezing tray. When frozen, remove to bowl. Add vanilla and whip with an electric or hand beater until mix becomes light and creamy. Return quickly to freezing tray and allow to finish freezing. See page 4 for instructions on use of Cold-Control.

Mocha Cream

eight to ten servings

2¹⁄₂ teaspoons instant coffee 2 cups sweet milk 1¹⁄₂ tablespoons flour ²⁄₃ cups granulated sugar ¹⁄₁₆ teaspoon salt 2 egg yolks 1 cup coffee cream

Dissolve coffee in one cup of hot milk. Mix flour and granulated sugar; add slowly 1 cup scalded milk and cook in double boiler for about 15 minutes. If you have an electric range, cook in saucepan on LOW or SIMMER heat. Combine with salt and well-beaten egg yolks. Cook for about 5 minutes, stirring constantly. Allow to cool. Add first mixture. Add coffee cream. Pour into freezing tray. When frozen, remove to mixing bowl and whip with electric or hand beater until mix becomes light and creamy. Return to freezing tray and allow to finish freezing without further stirring. See page 4 for use of Cold-Control.