Ice Creamgluten free

3 well beatenEggs
1/4 tspSalt
2 1/2c.Sugar, white
1+ pint (whole)Milk
1 pkgGelatin
1 pintCream
2 TbspVanilla Extract

Serves: 10 people

Mix thoroughly beaten eggs, salt, and sugar. Add 2 cups whole milk and cook in double boiler 20 min (or microwave High 8 min). While cooking mixture, soak gelatin in 1/4 cup cold water. When mixture is done cooking, add gelatin and mix well. Then, add rich cream, vanilla and enough whole milk to fill a gallon freezer to within 3 inches of the top.

Turn while packed in finely cracked Ice and salt until stiff. Remove paddle, place wax paper over the cream and put lid back on. Drain off all possible water and pack firmly in ice and salt.

The cream should stand in the packing at least 1 hour to be fully ripened and smooth.