Prep 15 mins
Cook 0 mins
This came from Metropolitan Cookbook. I haven't tried this, just posting for safe keeping.
- Pour evaporated milk into freezing tray. Place in freezing compartment of refrigerator. When tiny crystals begin to form around edges, turn into chilled bowl and whip with rotary egg beater until stiff enough to hold its shape.
- Sugar and vanilla may be added and whipped in at this stage, if desired.