4 eggs, separated
1 pt. whipped cream
1 3/4 c. sugar
1 can Milnot
1 tbsp. flour
1 tbsp. vanilla
1/8 tsp. salt
Whole milk

In small bowl, whip egg whites. In another small bowl, whip whipping cream. In large bowl, beat eggs; add sugar gradually. Add flour, salt, vanilla and Milnot. Fold in egg whites and whipped cream. Fill freezer with whole milk and freeze. Good to freeze leftovers; will not crystalize.