There's nothing like homemade ice cream on a hot summer day. But, the days of using raw eggs are long gone. Try this egg-free recipe for a tasty and safe summer treat.
Vanilla Ice Cream
- 2 tablespoons gelatin
- 1/2 cup cold water
- 2 cups hot milk (approximately 180° F.)
- 6 cups half-and-half
- 1 1/2 cups sugar
- 1/2 teaspoon vanilla
- Soften gelatin in cold water, then add to hot milk.
- When gelatin is completely dissolved, add remaining ingredients.
- Chill thoroughly.
- Freeze in a 4- or 5-quart ice cream maker according to the manufacturer's directions.