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Vanilla Ice Cream


  • 2 1/2 quarts milk
  • 5 cups granulated sugar
  • 1/2 teaspoon salt
  • 3 packages Knox gelatine
  • 3 heaping tablespoons flour
  • 1 cup cold water
  • 1 pint milk
  • 1 quart heavy cream
  • 2 cans evaporated milk
  • 3 to 4 tablespoons vanilla extract


  1. Mix the 2 1/2 quarts milk, sugar and salt and bring to a boil.
  2. Soak gelatin in cold water.
  3. Mix flour with enough milk to make a smooth sauce.
  4. Stir flour into hot milk, stirring constantly until mixture comes to a boil.
  5. Dd gelatine and remove from heat.
  6. Chill and stir occasionally until it begins to thicken, then add the 1 pint milk, cream, evaporated milk and vanilla extract.
  7. Cool for 5 to 6 hours before freezing.
  8. Pour into ice cream maker and freeze according to manufacturer's instructions.

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