Soak:
2 envelopes knox gelatin in 1/2 c. cold water
Heat:
4 c. milk til hot, not boiling.
Remove from heat.
Add: 2 c. sugar
2 tsp. vanilla
gelatin
1 tsp. salt
Cool, add 3 c. cream, put in refrigerator
& chill. 5 - 6 hours before freezing
Makes 1 gallon
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