COOK

Press, Volume XCVIII, Issue 28800, 22 January 1959, Page 2

COOK

with Elizabeth Sherry Nut Ice Cream Ice cream is nicest of all sweets in the hot weather. It is easy with a refrigerator to make it in such variety that one need never go short of inspiration for a quickly made pudding with its own builtin guarantee of a popular reception. This one, for instance, is all whisked up and into the tray in a matter of moments and it turns out as sophisticated and delightful an ice as anyone could wish. Quantities given here will make one large tray of ice cream, sufficient to serve six people. 1 a large tin of unsweetened condensed milk 2 rounded tablespoons icing sugar 1 teaspoon gelatine 1 tablespoon boiling water i teacup sherry about'two tablespoons chipped nut milk chocolate..

Chill a large tin of unsweetened condensed milk at least twelve hours. Dissolve 1 teaspoon gelatine in 1 tablespoon of boiling water. With a knife shred up some nut milk chocolate into fairly * small chips. Whisk half the tin of milk with a small pinch of salt until very stiff, then whisk in two rounded tablespoons of icing sugar. Whisk in the dissolved gelatine, half a teaspoon of vanilla essence. Add sherry and chipped chocolate and lightly beat through just enough to blend. Turn into a wetted large ice cream tray and freeze at maximum until set. then reduce freezing to a lower setting.

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