Light And Creamy Vanilla Ice Cream - Anne Of Green Gables

Total Time: 5 hrs Preparation Time: 1 hr Cook Time: 4 hrs

Ingredients

• 2 teaspoons gelatin
• 1/4 cup cold water
• 1 cup milk
• 1/2 cup sugar
• 3 tablespoons corn syrup
• 1 teaspoon flour
• salt, pinch of
• 1 egg, separated
• 2 cups whipping cream
• 1 tablespoon pure vanilla extract

Recipe

• 1 you will need:.
• 2 double boiler.
• 3 measuring spoons.
• 4 measuring cups.
• 5 small saucepan.
• 6 wooden spoon.
• 7 2 small mixing bowls.
• 8 fork.
• 9 wire strainer.
• 10 electric mixer.
• 11 2 large mixing bowls.
• 12 rubber spatula.
• 13 metal bowl or pan.
• 14 put the whipping cream, electric beaters and one of the large mixing bowls in the refrigerator to chill.
• 15 put about 2 inches of water in the bottom of the double boiler and bring to a boil.
• 16 put the gelatin and the cold water in the top pot of the double boiler. let the gelatin soften for 5 minutes away from the stove.
• 17 meanwhile, pour the milk into the small saucepan and place it over medium low heat. when tiny bubbles form around the edge of the pot, the milk is ready.
• 18 to the gelatin in the top pot of the double boiler add the hot milk, sugar, corn syrup, flour, and salt. place over the bottom pot containing the boiling water.
• 19 stir constantly with the wooden spoon until the mixture thickens- about 15 minutes.
• 20 put the lid on and cook the mixture over boiling water for another 10 minutes.
• 21 meanwhile, separate the egg into the 2 small mixing bowls. set aside the egg for later.
• 22 beat the egg yolk slightly with a fork. when the 10 minutes are up, stir the egg yolk very slowly into the mixture on top of the stove. cook and stir for 1 more minute.
• 23 pour the hot ice cream mixture through a wire strainer into the other large mixing bowl.
• 24 when the ice cream mixture has cooled to room temperature, beat it with the electric mixer until it is light and creamy - about 5 minutes.
• 25 in the chilled large mixing bowl whip the cold whipping cream with the electric mixer until it falls in large globs and forms a soft peak.
• 26 rinse the beaters thoroughly with hot water. then beat the egg until it is stiff and glossy but not dry.
• 27 very gently with the rubber spatula, fold first the whipped cream, then the egg into the ice cream mixture. gently stir in the vanilla.
• 28 spoon the mixture into the metal bowl or pan and place in the freezer. freeze for about 3 or 4 hours - until firm.