Raisin Mint Ice-creamdesserts 3 cup milk 1/2 cup sugar 2 tablespoon flour 3 sprigs spearmint 1 tablespoon chopped spearmint 1/4 teaspoon salt 1/2 teaspoon vanilla 1 cup raisins 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. |
