Ingredients:
2 envelopes knox gelatin
1/2 cup cold water
4 cups whole milk
2 cups sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups cream
Directions:
Soak Knox gelatine in cold water.
Heat milk, but do not boil.
Remove from heat, and add gelatine, sugar, vanilla extract and salt.
Cool and add cream.
Chill 5 to 6 hours.
Pour into a 4 to 6-quart ice cream freezer can.
Process as per manufacturer’s instructions.
Servings: 16
Time preparation: 10 min.
Time total: 35 min.