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Coconut Bisque Ice Cream

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2 tablespoons quick tapioca
1/8 teaspoon salt
2 cups milk (scald)
1/2 cup sugar
6 tablespoons white corn syrup
2 egg whites beaten stiff
2 tablespoons sugar
1 cup cream whipped
1 teaspoon vanilla
1 cup shredded coconut toasted


Stir tapioca and milk and cook in double boiler 12 to 15 minutes. Add sugar and syrup, stir mixture well until blended. Cool. Strain through fine sieve. Chill. Fold into blended egg whites and sugar beaten stiff. Add whipped cream, blend entire mixture. Pour into refrigerator tray. Stir every 45 minutes for 3 times. One quart will serve 8. Chill overnight.

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