Ingredients- 1 1/2 cups sugar
- 2 envelopes unflavored gelatin
- 8 cups light cream
- 4 tsp. vanilla
- 1/8 tsp. salt
- 2 beaten eggs
In a large saucepan combine sugar, gelatin, and 1/8 tsp. salt. Stir in half of the light cream. Cook and stir over medium heat till mixture almost boils and sugar dissolves. Stir about 1 cup of the hot mixture into beaten eggs; return all to saucepan. Cook and stir 2 minutes more. Cool. Add remaining cream and the vanilla. Freeze in a 4- or 5-quart ice cream freezer according to the manufacturer's directions.
Makes 8 to 12 servings.
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