2 envelopes Knox gelatine
1/2 cup cold water
4 cups whole milk
2 cups sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups cream
Soak Knox gelatine in cold water. Heat milk, but do not boil.
Remove from heat, and add gelatine, sugar, vanilla extract
and salt. Cool and add ice cream. Chill 5 to 6 hours.
Pour into a 4 to 6−quart ice cream freezer can. Process as
per manufacturer’s instructions.