MAMO MAY’S 1920S-STYLE CHRISTMAS FLOAT

BETTY RICH NORMANT (Henderson, Kentucky) shares that her grandmother, MAGGIE MAY (Salyersville, Kentucky), was known as Mamo May. A homemaker, Mamo May and her husband, Eli, raised two daughters—Lucille and Nancy. Betty’s mother was Lucille, who married Walter Rich of Lancaster, Kentucky. Following World War II, they moved from Salyersville to Union County on the opposite end of the state, where Eli began farming. While she never lived in Salyersville again, Lucille taught her daughters, Sara and Betty, to love the mountains of Kentucky. They frequently visited their grandparents and enjoyed the incredible meals that Mamo May prepared. It has been said that proposals of marriage have been made over a cup of this delicious float. Regardless, it is a favorite of all ages and evokes warm memories of the loved one who made it for you.

1 quart whole milk

4 large eggs

1 cup sugar

Pinch of salt

2 teaspoons vanilla extract

Whipped cream

Cherries (optional)

1 Heat the milk over medium heat in a double boiler to avoid scorching. Heat but don’t boil the milk.

2 Meanwhile, beat the eggs, sugar, and salt together. When the milk is hot, beat a few tablespoons of the hot milk into the egg mixture. Then add the egg mixture slowly back into the rest of the hot milk.

3 Stir continuously and cook until the mixture coats the spoon. Remove from the heat and set the pan in a larger pan of cold water and continue stirring. Add the vanilla.

4 Continue stirring to cool the mixture and smooth the texture. When cool, store in an airtight jar in the refrigerator. Serve in crystal punch cups with a dollop of whipped cream and a cherry on top.

MAKES 16 (½ CUP) SERVINGS.

NOTE: Recipe can be doubled or tripled.