Ice Cream Mousse

This is a luscious dessert whether you take the ice cream option or choose to turn it into a mousse. This recipe has been tucked away in Miss E's recipe collection for nigh on forty years. Miss Eagle has a small collection of Carnation Milk recipes. These are in three fold brochures and are practical, tasty and scrumptious. This recipe can also be made the 'green' way. Don't bother with an electric beater. Now Miss Eagle has no great empathy with the whisk.

Miss Eagle prefers to use one of these: a rotary beater. So, if you don't own one, add it to your arsenal of must-have kitchen utensils by popping down to your nearest opp shop and beginning your search for one. Rotary beaters can be purchased at your local grocery chain but the quality is not as good as that found in these old stagers. Don't buy a beater with the handle on the side. Buy a completely upright model.

To the recipe:

FRUIT SALAD ICE-CREAM

Ingredients:

• 1 level teaspoon gelatine
• 2 tablespoons water
• 1 oz. butter
• 1 2/3 cups (14 1/2 oz. can) Carnation Evaporated Milk, chilled overnight
• 1 cup sugar
• 1 orange
• 1 lemon
• 1 banana
• 1 passionfruit

Method:

• Set refrigerator control for freezing ice-cream. (Miss E has left this in for historic authenticity)
• Place the gelatine and water in a saucepan and allow to stand for 2-3 minutes.
• Stir over a low heat until dissolved.
• Add the butter and allow to melt.
• Cool
• Whipped the chilled Carnation Milk until thick.
• Add the sugar and whip until dissolved.
• Then add the juice of the orange and lemon and whip until thick.
• Beat in the cooked gelatine mixture.
• Stir in the mashed banana and passionfruit pulp.
• Pour into trays and freeze.
• Makes 2 trays. (These were the two ice-cream trays that came with the fridge.)

MOUSSE

To convert the above recipe into a yummy, yummy mousse multiply the gelatine, water and butter by three. The additional gelatine is because this dessert will not be frozen but only chilled in the fridge. The additional gelatine is used to set the mousse and to keep it light and fluffy and scrumptious.