/ Ice Cream & Ices
enough milk to fill gallon size freezer
1Separate egg yolks from whites. Scald milk and beat egg yolks with sugar.
2Add scalded milk slowly to Egg yolks and sugar while beating constantly.
3Return to double boiler and cook 15 minutes.
4Soften 1 package 1 tbsp gelatin in 1/2 cup cold milk and lemon juice. Add mixture to double boiler.
5Beat 8 egg whites just until stiff. Pour custard slowly over egg whites while stirring constantly.
6Wash and dry 1 gallon ice cream freezer. Fill freezer with custard mixture cover and put in refrigarator for at least 1 1/2 hour. Freeze according to freezer directions.
7For caramel ice cream substitute brown sugar for granulated and 2 teaspoons almond extract instead of lemon juice to basic recipe.