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Vanilla Ice Cream
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1
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1
2
3
1/2 quarts milk
cups granulated sugar
/2 teaspoon salt
packages Knox gelatine
heaping tablespoons flour
cup cold water
pint milk
quart heavy cream
cans evaporated milk
to 4 tablespoons vanilla extract
Mix the 2 1/2 quarts milk, sugar and salt and bring to a boil. Soak gelatin in cold water. Mix flour with
enough milk to make a smooth sauce. Stir flour into hot milk, stirring constantly until mixture comes
to a boil. Add gelatine and remove from heat. Chill and stir occasionally until it begins to thicken, then
add the 1 pint milk, cream, evaporated milk and vanilla extract. Cool 5 to 6 hours before freezing.
Pour into ice cream maker and freeze according to manufacturer's instructions.
Vanilla Ice Cream
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