Ingredients
- Homemade Vanilla Ice Cream( with variations)
- 2 tblsp. unflavored gelatin
- 3 c. milk
- 2 c. sugar
- 1/4 tsp. salt
- 6 eggs
- 1- 1/2 qts. light cream
- 1 (3-3/4 oz.) pkg. vanilla instant pudding
- 5 tsp. vanilla
Directions
Soften gelatin in 1/2 c. cold milk.
Scald 1 1/2 c. milk and stir into gelatin mixture until it dissolves. Add sugar and salt, stirring until dissolved. Add remaining 1 c. milk.
Beat eggs at high speed of electric mixer for 5 minutes. Add light cream, pudding mix, vanilla and milk mixture.
Pour into 1-gallon ice cream freezer container. Freeze and ripen by basic directions. Makes 3 1/2 quarts.
Variations:
Cinnamon Ice cream:
Slowly melt 2/3 c. cinnamon candies(red hots)with the 1 1/2 c. milk. Proceed as above, reducing sugar to 1 1/4 c. and vanilla to 1 tblsp.
Coffee/Walnut Ice Cream:
Add 1/4 c. instant coffee powder with pudding mix. Reduce vanilla to 1 tblsp.. After ice cream is frozen, stir in 1 c. coarsely chopped, toasted walnuts. Repack.
Grape Ice Cream:
Substitute 3 c. grape juice for milk. Proceed as above, reducing light cream to 5 c. and sugar to 1 1/4 c. ; omit vanilla. Add the juice of 1 lemon.
Peppermint Ice Cream:
Melt 1/2 c. crushed peppermint stick candy with the 1 1/2 c. milk. Proceed as above, reducing sugar to 1 1/4 c. and vanilla to 1 tblsp. After cream is frozen, stir in 1/2 c. crushed peppermint stick candy; repack.
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Submitted 6/13/05.
Source: The Farm Journals Country Cookbook
Submitted By: Linda Wilson
lwilson@gatecom.com
Vanilla Ice Cream/ and Variations