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stantly. Add gelatin which has been dissolved in cold water. Cool. Add vanilla and whipping cream.
Pour into a 1/2 gallon freezer. Freeze as directed, using 1 part salt to 8 parts ice.
When ice cream is firm, draw off water from freezer. Take dasher out of can; pack down ice cream in freezer, and store in freezer until ready to serve.
It is best if it is “ripens” about 2 hours. Custard ice cream is better if a little soft, so you may want to remove it from the freezer a few minutes before serving.
Note: If this is made where there is no refrigeration, the can may be covered with newspapers and an old blanket and kept for several hours.
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