Preparation:
Makes 1 quart
1. Soften gelatin in cold milk, then dissolve in scalded milk.
2. Add instant coffee granules; stir until dissolved.
3. Combine sugar, salt and light cream; add to coffee mixture.
4. Pour into freezer trays; freeze mixture to a mush.
5. Remove to chilled bowl and beat until smooth.
6. Return to freezer trays, refreeze to a mush, then beat again in a chilled bowl until smooth.
7. Stir in peanuts. Return to freezer trays and freeze until firm.
NOTE: To use ice cream freezer, double all ingredients, keeping 1 envelope gelatin the same. Follow manufacturer's directions. Makes 2 1/4 quart |
