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Ingredients
- 2 env Knox gelatine
- 1/2 cup cool water
- 4 cup whole lowfat milk
- 2 cup sugar
- 2 tsp vanilla extract
- 1/2 tsp salt
- 3 cup cream
Directions
- Soak Knox gelatine in cool water.
- Heat lowfat milk, but don't boil.
- Remove from heat, and add in gelatine, sugar, vanilla extract and salt.
- Cold and add in ice cream.
- Refrigerate5 to 6 hrs.
- Pour into a 4 to 6-qt ice cream freezer can.
- Process as per manufacturer's instructions.
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