| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Jewish |
|
1 |
servings |
INGREDIENTS
| 3/4 |
c |
PET milk |
| 1/3 |
c |
Sugar |
| 2 |
tb |
Cocoa |
| 2 |
tb |
Flour |
| 1/4 |
c |
Pet milk |
| 1/4 |
c |
Water |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
Source: Frozen Deserts to fit any equipment, Pet Milk Co. Economics
Dept., 1949
Chill until icy cold: 3/4 cup PET milk.
Mix in saucepan:
1/3 cup sugar, 2 tablespoons cocoa, 2 tablespoons flour.
Stir in gradually: 1/4 cup Pet milk mixed with 1/4 cup water, ( not
the chilled milk above!)
Boil and stir over low heat 3 minutes or until the mixture is slightly
thickened.
Remove from heat and add: 1 teaspoon vanilla
Cover and chill.
Whip the 3/4 cup of chilled milk with cold rotary beater, or electric
beater at high speed until stiff. Fold into chilled cocoa mixture.
Freeze, without stirring in tray of automatic refrigerator at coldest
temperature, or in a mold buried in a mixture of 3 parts crushed ice
to 1 part ice cream salt. Makes about 1 quart.
Posted to JEWISH-FOOD digest by "Minelle & Joe Paloff"
<mpaloff@1starnet.com> on Jan 8, 1999, converted by MM_Buster v2.0l.
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