Preparation:
Soften gelatin in the cold water. In top of double boiler combine boiling water, milk and softened gelatin. Cook, stirring on medium heat until gelatin is dissolved. While beating egg yolks vigorously, add 1/2 cup of the hot gelatin mixture to the egg yolks. Then beat egg yolk mixture into the milk-gelatin mixture in top of double boiler. Cook, stirring until lightly thickened. Cool. Add vanilla, salt, saccharin, and beaten egg whites to cooled mixture. Mix well. Still-freeze. (Still-freeze: The ice cream or sherbet mix is frozen without churning. No special ice cream maker is required. Instructions: Prepare ice cream or sherbet mixture according to recipe instructions. Pour mix into desired refrigerator ice tray or mold, and freeze without stirring in freezing compartment of refrigerator.) |
