½ cup sugar
¼ teaspoon salt
2 teaspoons vanilla
1½ cups cream, whipped
Soften gelatin in cold water and dissolve in hot milk, Add sugar, salt and vanilla. Cool until slightly thickened. Fold in whipped cream. Pour in refrigerator tray and freeze 1 hour, or until mush-like in consistency. Turn into chilled bowl. Beat with rotary beater or electric mixer until smooth. Work quickly so mixture does not melt. Return to refrigerator tray to complete freezing. Yield: 6 to 8 servings.
VANILLA ICE CREAM (Cooked Base)
⅔ cup sugar
1½ tablespoons cornstarch
1½ cups top milk
2 eggs, separated