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6 Egg Yolks
2 c. Sugar
1 1/2 tsp. Salt
4 tsp. M-K Pure Vanilla Extract
3 env. Unflavored Gelatin
1 c. Cold Water
1/2 c. Hot Water
3 c. Cream
3 c. Milk
6 Egg Whites

Beat egg yolks. Add sugar and salt and mix well. Add M-K Pure Vanilla Extract, milk and cream as mixing continues. Dissolve gelatin in cold water and add hot water to completely dissolve. Add this to first mixture and stir well. Beat egg whites till foamy. Add 1/4 cup sugar gradually and whip until they form moist glossy peaks. Fold ever so lightly into the ice cream mixture so as not to disturb the air whipped into the egg whites. The paddle in ice cream freezer will complete the mixing during the freezing process. Pour into freezer can and follow directions. Electric freezer will take 20 minutes to half an hour. Makes 1 gallon creamy, smooth Vanilla Ice Cream.

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