VANILLA ICE CREAM

Prep:
Cook:
Freeze:

 10 mins
5 mins
5-1/2 hrs

  

  1. Combine gelatine and sugar in a medium
    saucepan.  Stir in 1 cup (250 mL) of
    the cold milk; let stand 1 minute.
    Stir over low heat until gelatine
    is completely dissolved,
    about 5 minutes.  Remove
    from heat.     

  2. Put mixture in large bowl.
    Stir in remaining milk and
    vanilla.  Chill in freezer until mixture is the consistency of unbeaten egg whites, about 1 hour; stir occasionally.     

  3. Fold whipped cream into gelatine mixture.  Pour into two 9-inch (2.5L) square pans.  Freeze until almost firm, about 1-1/2 hours. 

  4. Beat mixture until creamy/smooth with wooden spoon.  Freeze, tightly covered until firm, about 3 hours.  Stand at room temperature 1/2 hour before serving.

Fancy ice cream makers are not necessary when using Knox® - the gelatine prevents ice crystal formation.  Try any of the delicious variations or top with your favourite sundae sauce.
  
1
3/4 cup
2 cups
2 tsp
2 cups 		pouch Knox® Unflavoured Gelatine
granulated sugar 
cold milk, divided
vanilla
whipping cream, whipped

1
175 mL
500 mL
10 mL
500 mL

 
Makes 10 servings.
 
 
 
 
 

VARIATIONS: 

Cherry Vanilla:
Stir 1/2 cup (125 mL) chopped maraschino cherries into partially frozen Vanilla Ice Cream.

Chocolate Candy Bar:
Stir 1 coarsely crushed peanut butter candy bar into partially frozen Vanilla Ice Cream.

Praline:
Melt 3/4 cup (175 mL) granulated sugar over low heat in a small saucepan until it turns golden brown.  Stir in 1/2 cup (125 mL) coarsely chopped, toasted pecans.  Spread mixture onto a baking sheet lined with greased foil; Cool.  Crush candy with a rolling pin.  Stir praline into partially frozen Vanilla Ice Cream.

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