CREME DE MINT FROZEN MOUSSE 1 cup heavy cream 1/8 tsp. salt 1/4 cup powdered sugar 1/2 cup creme de mint Whip cream. Fold in powdered sugar. Add creme de mint. Pour into cream can. Stir thoroughly with wooden spoon or plastic spatula. Process in Waring Ice Cream Parlor™, When done, spoon into sherbert or frappe glasses. Refrigerate until ready to serve. Top with more whipped. cream and place green Maraschino cherries in center of each serving. MINCEMENT GLAZE 1 cup prepared mincemeat 1/2 cup slivered toasted almonds 1 qt. soft vanilla ice cream prepared in your Waring Ice Cream ParlorTM Drain mincemeat well. Mix with almonds. With spatula, press a fourth of the ice cream into bottom of a 5 cup mold. Then press 3/4 of mincemeat mixture irregularly on side of mold. Pack in rest of the ice cream. Fill in crevices with re- maining mincemeat mixture. Freeze overnight, or until ice cream is firm. To unmold, loosen edge with sharp knife. Invert mold on aluminum foil or serving platter. Place hot, damp cloth around mold, to slightly melt ice cream. Then shake out ice cream. Store in freezer until serving time. (Wrap if to be stored longer than several hours). 39 RECIPES FROZEN CONFECTIONS FROZEN PEPPERMINT CAKE 1 pkg. (15 oz.) angel food cake mix 1/3 cup coarsely chopped, thin chocolate mint wafers 3/4 cup chopped walnuts 3 pints soft peppermint ice cream prepared in your Waring Ice Cream Parlor™M Preheat oven to 350°. Make cake as package label directs. Turn into ungreased 10 inch tube pan. Bake on lowest shelf of oven 30 to 40 minutes, or until surface springs back. when gently pressed with fingertip. Invert pan im- mediately, hanging tube over neck of bottle. Let cool com- pletely. (About 1 hour.) Remove; split crosswise into 3 layers. in large bowl, add mints, nuts and peppermint ice cream, stirring until well combined. (If ice cream becomes too soft to spread, return to freezer for a few minutes). Working quickly, assemble cake on cookie sheet or foil. Spread bot- tom cake layer with 1/3 ice cream mixture. Top with sec- ond cake layer, spread with 1/3 ice cream mixture. Top with third cake layer. Spread with remaining ice cream, mixture over top. Freeze until firm (about 2 hours). To serve: With sharp knife, cut frozen cake into slices. Serves
12.
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