Frozen Desserts 

Apricot Marlow

Wash and simmer apricots in the water until tender. Put through a sieve. While hot, add sugar, stirring until dissolved, and salt. Place milk in double boiler; add marshmallows; and heat until dissolved. Combine milk mixture with apricot mixture; place in refrigerator tray to chill. Whip and fold in cream before mixture thickens. Freeze by setting temperature control at lowest point. Stir with fork 2 or 3 times at 15-min. intervals after mixture becomes mushy. When frozen, set control to temperature slightly below that ordinarily maintained to let ice cream ripen. Makes 1 quart. Serves 6 to 8.

Chocolate Ice Cream

Soak 1 teaspoon plain gelatin in 2 tablespoons cold water. Dissolve over hot water. Beat the whites of 2 eggs until stiff, add the yolks and beat again. Gradually beat in cup of chocolate syrup. Add 1 tsp. vanilla, and the dissolved gelatin. Whip 1 cup of cream until stiff, and gradually fold the chocolate mixture into the whipped cream. Pour into tray and freeze. This makes one quart pan full.

Easy Pineapple Sherbert Stir together first five ingredients until sugar is dissolved. Combine gradually with milk. Freeze in refrigerator tray at coldest temperature until firm, then turn out into a chilled bowl, break up with a fork. Beat with rotary beater or electric mixer at low speed until fluffy. Fold in drained pineapple. Return to tray and freeze until firm, but not hard. Turn temperature to medium-cold until serving time. Makes six servings.
Frozen Orange Pudding-Low Cal In small bowl, combine eggs, water, nonfat dry milk and salt. Beat with electric or rotary beater until light and fluffy; gradually add sugar and concentrate, beating till thick and lemon colored. Freeze in refrigerator tray. Makes 8 servings.

Lemon Angel Refrigerator Cake Soften gelatin in cold water. Beat egg yolks together with c. of the sugar, lemon juice, and peel; then, stirring, cook over low heat until mixture coats a spoon. Add gelatin and stir until dissolved. Cool. Beat egg whites until stiff with the remaining c. sugar, then fold into lemon mixture. Tear cake into walnut-sized pieces and stir into filling. Spoon into 10" round pan and chill overnight. Unmold. Whip cream and spread over cake. Serves 16.
Lemon-Cream Refrigerator Cake Buy or make sponge layers; beat egg yolks with fork; then beat in 2 c. sugar. Add rinds and juices; cook in double boiler over simmering water, for about 8 min. or until thickened. Set aside to cool; mixture becomes quite thick as it cools. Beat egg whites until moist peaks are formed; then add cup sugar while beating until stiff. Add to custard. Then pour cream into bowl in which egg whites were beaten; beat stiff, using same beater. Fold cream and egg whites into custard until thoroughly blended. Spread mixture 1" thick on first sponge layer; top with second layer, and spread thickly all over cake. Chill in refrigerator for several hours or overnight. Makes 6 to 8 servings.
Orange Sherbet

Cook 1 cup sugar and 1 cups water together a few minutes, then add grated rind of one orange; cook 5 minutes. Add 2 tsp. gelatin that has been soaked in 2 tbsp. cold water, take off stove and let cool. Add 1 cups orange juice, 1 tbsp. lemon juice; put in ice tray and freeze firm. Place in a chilled bowl and beat until light. Fold in cup whipped cream and freeze again. Peach Sherbet

Combine sugar and 1 cup water and boil 2 min. Remove from fire and dissolve gelatin in hot syrup. Add 2 c. water, the crushed fruit and lemon juice. Turn into tray of refrigerator setting control at coldest temperature. When frozen firm, whip until blended and fluffy. Return to tray and continue freezing. Freezing takes 5 or 6 hours. For lighter sherbet, fold 2 beaten egg whites into mixture after freezing. For richer sherbet, mix in c. or so of whipping cream. Either egg whites or whipping cream should be mixed in after first freezing and then mixture should be returned for final freezing.
Phyllis's Coldfront
Marge says it's good.
Sprinkle on ice tray c. cracker crumbs. In a large mixing bowl, beat the egg yolk with sugar, lemon rind and juice and salt. Set aside. In another bowl beat the egg white, 1/3 c. water and dry milk powder until stiff peaks are formed. Fold into the lemon mixture until completely blended. Pour over the cracker crumbs and sprinkle with remaining crumbs. Freeze until firm. Ten minutes to prepare; two hours to freeze. Serves 5. (Feb. 1971)
Raspberry Bavarian Cream
Very good
Soften gelatin in water 5 min. Scald milk, add gelatin and stir until dissolved. Mix egg yolks with sugar and add hot milk gradually. Cook in double boiler 3 min. until mixture coats a spoon. Remove from heat and chill. When mixture begins to thicken, add lemon juice and raspberries. Fold in stiffly beaten egg whites and whipped cream. Pour into springform pan and chill until firm. Unmold and serve in slices like cake.
Raspberry Ice Cream Heat the marshmallows and 2 tbsp. of the milk in a saucepan over low heat. Stir constantly with a folding motion, heating only until the marshmallows are about half melted (they will look like soft, round balls coated with a melted marshmallow syrup). Remove from heat and fold over and over until mixture is smooth and fluffy. Cool. Gradually add remainder of milk and blend. Pour into freezing tray of refrigerator and chill until mixture just begins to freeze. Stir mixture thoroughly at this point. Then fold in fresh raspberries and the whipped cream. Freeze at coldest setting of refrigerator until firm. Stir several times during the freezing period.
Raspberry Sherbet Soak the gelatin in cold water. Cook the sugar and water together 2 to 3 min. Add the soaked gelatin and dissolve thoroughly. Add salt and fruit, pour into refrigerator tray and freeze firm. Remove fruit mixture to a chilled bowl, break into small pieces. Add the unbeaten egg whites, beat one minute or until fluffy. Turn into tray and continue to freeze until firm.
Strawberry Ice

Soak 2 teaspoons plain gelatin in cup cold water for 10 minutes. Boil cup granulated sugar and 1 cups water for 10 minutes. Add the dissolved gelatin. Add 1 cups well crushed strawberries. Pour into refrigerator tray and freeze solid. Remove from tray to a chilled bowl. Whip with egg beater until creamy. Return to tray and freeze.