Summer is officially here, so why not celebrate with some homemade frozen vanilla custard! From the June 28, 1962 edition of the Milwaukee Journal, here is a recipe to try.
Frozen Vanilla Custard
1 egg, separated
1/4 cup sugar
1/2 teaspoon vanilla extract
1 small can evaporated milk (2/3) cup, chilled icy cold
Beat egg yolk. Add sugar and vanilla. Beat until sugar is dissolved. Beat egg white until stiff. Fold into yolk mixture. Whip milk until it is stiff and will hold a peak. Fold in egg mixture lightly. Pour at once into cold freezing tray and freeze. Makes one pint.
(Want to make it chocolate custard?)
Cocoa: Omit sugar. Use in its place a syrup made by blending one-fourth cup sugar, one-fourth cup cocoa and one-half cup water and boiling until thick. Chill syrup, then add to the beaten egg yolks.