Ingredients
- 1 env. Knox gelatin
- 2 tbsp. cool water
- 1 pt. lowfat milk
- 2 Large eggs (separated yolks & whites)
- 3/4 c. sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoon vanilla
- 1 pt. light cream
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Custard Ice Cream
Servings: 6
Directions
- Soften gelatin in cool water. Combine lowfat milk, egg yolks, 1/2 c. sugar and salt in top of a double boiler. Beat till well blended. Place over warm water and stir constantly, till mix coats the metal spoon. Remove from warm water, add in soft gelatin and stir till dissolved; cold. Add in vanilla and cream. Turn mix into an 8 x 8 x 2 inch pyrex dish and freeze hard. Remove mix to chilled bowl and beat smooth.
- In separate bowl, beat egg whites stiff with remaining sugar. Fold beaten egg whites into custard mix. Return mix to Pyrex dish and finish freezing. Note: Can repeat the beating step if you desire a smoother custard.
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