Instructions:

Step 1:
In the upper section of a double boiler or large saucepan combine sugar, unflavored gelatin, 2 cups whole milk, 2 cups heavy cream and salt. Cook and stir constantly over medium heat until the mixture comes to a boil (steam should be visible in the saucepan).

In a bowl beat 2 eggs. Take one cup of the above hot mixture and whisk into eggs (so eggs won’t curdle.) Then, pour mixture back into saucepan and stir constantly over heat for two minutes. Cool completely.

Beat in 2 cups cold whole milk and then 2 cups cold heavy cream.

* Two percent or skim milk can be substituted for whole milk and heavy cream, but keep in mind that the fat of whole milk adds another level of richness, smoothness and flavor.

Add Flavors (Optional)

For chocolate: Add 6 oz. of chocolate syrup at the same time the cold milk and cream are added.
Mix well.

For fruit flavors: Be creative and try unique fruit flavors. Just before freezing, add one cup of fresh fruit or preserves. Mix well.

For cookies and cream: Add approximately 40 crushed Oreo cookies 10 minutes after freezing has started. (Adding the cookies prior to freezing will result in a gray, speckled look.)

For candy bar: Cut your favorite regular-sized candy bars into chunks. Just before freezing, add six bars’ worth of chunks.

For cheesecake: Add a crumbled-up cheesecake to the mixture 10 minutes after freezing begins.

Step 2:
Age the mix:

Ice cream is best if it is stored in the refrigerator overnight. This improves the whipping qualities of the mix and the body and texture of the ice cream. If time does not permit overnight aging, let the mix stand in the refrigerator for at least four hours.

Once you have aged the mixture, follow the directions on your ice cream machine.

Step 3:

Freeze the Mix:

The freezing procedure has a two-fold purpose: the removal of heat from the mix and the incorporation of air into the mix. Heat is removed by conduction through the metal to the salt-water brine surrounding the freezing can. This transfer of heat depends on the temperature of the brine, the speed of the dasher and how well the dasher scrapes the cold mix from the surface of the freezer can. The dasher speed and surface contact are important part of achieving complete removal of the frozen ice cream from the wall of the freezer can.

Plug in the motor or start turning the crank.

Immediately begin adding crushed ice around the can, sprinkling it generously with rock salt. Try to add the salt and ice in the same 1-to-10 proportions to get the proper brine temperature. After the bucket is filled with ice to the overflow hole, pour a little water over the ice to aid in the melting process. Then keep adding salt and ice so freezer can is always surrounded.

Remember:

• If the ice cream is really soft, the brine is not cold enough. More salt should be added to reduce the brine temperature.
• If the ice cream is coarse and icy in less than 20 minutes, the brine has become too cold too quickly — too much salt has been used.
• Make the ice cream mix the day before it is to be enjoyed. This way you’ll get a smoother result and a higher yield.
• Use crushed ice for freezing.
• Freeze for at least three hours before the ice cream is served.
• Be sure the dasher on the ice cream maker is properly centered in the freezer can.
• For best results, use a wire whip to blend the ingredients.
• Clean the salt off all metal parts of the freezer to prevent corrosion.