| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1941, Desserts | 8 | Servings | |
INGREDIENTS
| 3 | c | Milk |
| 1/2 | c | Sugar |
| 2 | T | Flour |
| 3 | Sprigs spearmint | |
| 1 | T | Chopped spearmint |
| 1/4 | t | Salt |
| 1/2 | t | Vanilla |
| 1 | c | Raisins |
INSTRUCTIONS
Steam raisins until plump. Drain. Cool. Scald 2 cups milk with sprigs of mint. Combine sugar, flour, and salt with 1/4 cup cold milk. Add to scalded milk. Cook over hot water, stirring constantly, until thick. Remove from fire. Cool. Remove mint. Add 3/4 cup cold milk, flavoring, and chopped spearmint. Pour into freezer. Partially freeze. Add raisins. Continue freezing until firm. If desired, spearmint flavoring may be substituted for fresh spearmint. 8 servings. Ruth Green, Fresno, CA. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 164
Calories From Fat: 17
Total Fat: 1.9g
Cholesterol: 7.3mg
Sodium: 118.8mg
Potassium: 289.2mg
Carbohydrates: 34.8g
Fiber: <1g
Sugar: 29.4g
Protein: 3.9g