Vanilla Ice Cream
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 136. Vision transcription from the scanned page; needs review.
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Ingredients
- 2 cups sugar
- 2 envelopes unflavored gelatin
- 6 cups light cream
- 6 beaten eggs
- 2 cups whipping cream
- 3 tablespoons vanilla
Instructions
- In a large saucepan combine sugar and gelatin. Stir in 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 for 2 minutes more. Do not boil.
- Stir in whipping cream and vanilla. Cool.
- Freeze in a 4- or 5-quart ice-cream freezer according to manufacturer's directions.
- Chocolate Ice Cream: Prepare as above, except stir 6 squares (6 ounces) unsweetened chocolate, melted and cooled, into gelatin mixture after heating. Beat with a rotary beater till combined. Stir 1 cup chopped toasted almonds into the cooled mixture, if desired.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Vanilla ice cream with cherry jam.jpg" by JIP; license: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0); source: https://commons.wikimedia.org/wiki/File:Vanilla_ice_cream_with_cherry_jam.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.