Page:Waring Ice Cream Parlor (012992).pdf/39

 FROZEN PISTACHIO PUDDING 2 packages instant pistachio pudding 1 quart milk Pour cold milk into cream can. Turn dasher with thumb and forefinger as the pudding mix is slowly poured into can. BLACK BOTTOM PIE Crust: 2 cups finely ground chocolate wafer crumbs. 1/3 cup soft butter Mix water crumbs and butter together thoroughly, and press 9" or 10" pie plate. Freeze 2-3 hours. Filling: Use Peppermint Ice Cream Recipe, page 14. Prepare ice cream in Waring Ice Cream ParlorTM Fill frozen pie shell with soft ice cream and re-freeze until hard. Before serving, top with whipped cream. Garnish with shaved milk chocolate. Serves 8-10. 37 RECIPES FROZEN CONFECTIONS CRANBERRIES JUBILEE 2 cups fresh cranberries 3/4 tsp. grated orange peel 1/2 cup orange juice 2 cups sugar 1 tsp. cornstarch cup cognac or brandy. 1 quart vanilla ice cream prepared in your Waring Ice Cream ParlorTM Wash cranberries; drain, and remove stems. Set aside. In medium saucepan, combine orange peel, orange juice and sugar with 1/2 cup water; stir over low heat to dissolve sugar. Add cranberries, bring to boiling. Reduce heat, sim- mer, covered, 5 minutes or until cranberries start to pop in small bowl, combine cornstarch with 2 tablespoons water. Stir into cranberry mixture; bring to boiling, stirring. Reduce heat and simmer 1 minute. Mixture will thicken. slightly and be translucent. Place into metal serving bowl. In small saucepan, heat cognac slightly over low heat. Pour over cranberry mixture. Light with match. Pass flaming cranberry sauce, to serve over ice cream. Serves 6