Yield: 6 Servings
Measure | Ingredient |
---|---|
3 tablespoons | Butter or margarine |
½ cup | Brown sugar |
1 cup | Milk |
1½ tablespoon | Cornstarch |
2 tablespoons | Cold milk |
1 pinch | Salt |
¼ teaspoon | Vanilla |
1 cup | Heavy cream; whipped |
From: Sandal@... (Sandi F. in Fayetteville, Arkansas) Date: 2 Aug 1995 18:21:10 -0600 from Mary Margaret McBride Encyclopedia of Cooking, 1958 Heat butter and sugar in top of double boiler until butter is melted and well blended with sugar. Add 1 cup milk and heat to boiling. Mix cornstarch with 2 tablespoons cold milk; stir into butter and sugar mixture. Add salt and cook, stirring constantly, until thickened. Cool and add vanilla. Fold in whipped cream. Turn into refrigerator tray. Freeze to a mush. Remove to chilled bowl and beat quickly but thoroughly with rotary beater until smooth and fluffy. Return to tray and freeze. Serves 6.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .