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Diabetic Vanilla Ice Cream

List of Ingredients

3 tb Gelatin
1 tb Vanilla
3/4 c Cold water
1 1/2 c Boiling water
1/4 ts Salt
4 c Milk
3 Grains saccharin
4 Egg yolks, beaten
4 Egg whites, beaten

Soften gelatin in the cold water. In top of double boiler combine boiling
water, milk and softened gelatin. Cook, stirring on medium heat until
gelatin is dissolved. While beating egg yolks vigorously, add 1/2 c of
the hot gelatin mixture to the egg yolks. Then beat egg yolk mixture into
the milk-gelatin mixture in top of double boiler. Cook, stirring until
lightly thickened. Cool. Add vanilla, salt, saccharin, and beaten egg
whites to cooled mixture. Mix well. Still-freeze. Makes 1/2 gallon.
(Still-freeze: The ice cream or sherbet mix is frozen without churning. No
special ice cream maker is required. Instructions: Prepare ice cream or
sherbet mixture according to recipe instructions. Pour mix into desired
refrigerator ice tray or mold, and freeze without stirring in freezing
compartment of refrigerator.)


Recipe