Prairie Kitchen Sampler/E. Mae Fritz 1988

Vanilla Ice Cream
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
1 gallon N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 tablespoons unflavored gelatin 3 cups milk 2 cups sugar
1/4 teaspoon salt 6 eggs 1-1/2 quarts light cream, half and half
1 3-3/4 ounce package instant vanilla pudding mix, use dry 5 teaspoons vanilla



1 In a medium bowl, soften gelatin in 1/2 cup cold milk. In a small saucepan over low heat, scald remaining 2-1/2 cups milk. Stir into gelatin-milk mixture until gelatin dissolves and is thoroughly blended. Add sugar and salt; stir to dissolve. In a very large bowl, beat eggs 5 minutes. Add cream, pudding mix, vanilla and milk mixture. Rinse container and dasher of a gallon ice cream freezer. Pour in ice cream mixture. Set container lid in place and place container in freezer tub. Pack with six parts of crushed ice to one part rock salt and freeze. When ice cream is frozen, drain water from freezer tub and repack with ice and salt using three parts ice to one part salt. Allow ice cream to age at least 2 hours before serving.

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