Light and Creamy Vanilla Ice Cream - Anne of Green Gables

Recipe by Diana 2
READY IN: 5hrs
SERVES: 12
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • You Will Need:.
  • double boiler.
  • measuring spoons.
  • measuring cups.
  • small saucepan.
  • wooden spoon.
  • 2 small mixing bowls.
  • fork.
  • 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.
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