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Instructions |
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Soak gelatin in the 1/2 cup water. Scald 2 cups of the milk. Dissolve the gelatin in the hot milk. Add the sugar and stir until dissolved.
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Cool mixture to room temperature (30 minutes) and add the evaporated milk, the remaining 2% milk and the vanilla.
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Chill the mixture thoroughly (overnight is highly preferably) until soft-set; it should look like a loose-set milk jello.
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Before freezing, chill the stirring paddle of your ice cream maker for at least 5 minutes. Freeze mixture in an ice cream maker until it is a soft-serve consistency (about 30 minutes); transfer to a storage container and freeze until firm (at least 3 hours).
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Originally Submitted
7/10/2010
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