salt, pinch of
pure vanilla extract
- You Will Need:.
- double boiler.
- measuring spoons.
- measuring cups.
- small saucepan.
- wooden spoon.
- 2 small mixing bowls.
- wire strainer.
- electric mixer.
- 2 large mixing bowls.
- rubber spatula.
- metal bowl or pan.
- Put the whipping cream, electric beaters and one of the large mixing bowls in the refrigerator to chill.
- Put about 2 inches of water in the bottom of the double boiler and bring to a boil.
- Put the gelatin and the cold water in the top pot of the double boiler. Let the gelatin soften for 5 minutes away from the stove.
- Meanwhile, pour the milk into the small saucepan and place it over medium low heat. When tiny bubbles form around the edge of the pot, the milk is ready.
- To the gelatin in the top pot of the double boiler add the hot milk, sugar, corn syrup, flour, and salt. Place over the bottom pot containing the boiling water.
- Stir constantly with the wooden spoon until the mixture thickens- about 15 minutes.
- Put the lid on and cook the mixture over boiling water for another 10 minutes.
- Meanwhile, separate the egg into the 2 small mixing bowls. Set aside the egg white for later.
- Beat the egg yolk slightly with a fork. When the 10 minutes are up, stir the egg yolk very slowly into the mixture on top of the stove. Cook and stir for 1 more minute.
- Pour the hot ice cream mixture through a wire strainer into the other large mixing bowl.
- When the ice cream mixture has cooled to room temperature, beat it with the electric mixer until it is light and creamy - about 5 minutes.
- In the chilled large mixing bowl whip the cold whipping cream with the electric mixer until it falls in large globs and forms a soft peak.
- Rinse the beaters thoroughly with hot water. Then beat the egg white until it is stiff and glossy but not dry.
- Very gently with the rubber spatula, fold first the whipped cream, then the egg white into the ice cream mixture. Gently stir in the vanilla.
- Spoon the mixture into the metal bowl or pan and place in the freezer. Freeze for about 3 or 4 hours - until firm.