-
1
You Will Need:.
-
2
double boiler.
-
3
measuring spoons.
-
4
measuring cups.
-
5
small saucepan.
-
6
wooden spoon.
-
7
2 small mixing bowls.
-
8
fork.
-
9
wire strainer.
-
10
electric mixer.
-
11
2 large mixing bowls.
-
12
rubber spatula.
-
13
metal bowl or pan.
-
14
Put the whipping cream, electric beaters and one of the large mixing bowls in the refrigerator to chill.
-
15
Put about 2 inches of water in the bottom of the double boiler and bring to a boil.
-
16
Put the gelatin and the cold water in the top pot of the double boiler. Let the gelatin soften for 5 minutes away from the stove.
-
17
Meanwhile, pour the milk into the small saucepan and place it over medium low heat. When tiny bubbles form around the edge of the pot, the milk is ready.
-
18
To the gelatin in the top pot of the double boiler add the hot milk, sugar, corn syrup, flour, and salt. Place over the bottom pot containing the boiling water.
-
19
Stir constantly with the wooden spoon until the mixture thickens- about 15 minutes.
-
20
Put the lid on and cook the mixture over boiling water for another 10 minutes.
-
21
Meanwhile, separate the egg into the 2 small mixing bowls. Set aside the egg white for later.
-
22
Beat the egg yolk slightly with a fork. When the 10 minutes are up, stir the egg yolk very slowly into the mixture on top of the stove. Cook and stir for 1 more minute.
-
23
Pour the hot ice cream mixture through a wire strainer into the other large mixing bowl.
-
24
When the ice cream mixture has cooled to room temperature, beat it with the electric mixer until it is light and creamy - about 5 minutes.
-
25
In the chilled large mixing bowl whip the cold whipping cream with the electric mixer until it falls in large globs and forms a soft peak.
-
26
Rinse the beaters thoroughly with hot water. Then beat the egg white until it is stiff and glossy but not dry.
-
27
Very gently with the rubber spatula, fold first the whipped cream, then the egg white into the ice cream mixture. Gently stir in the vanilla.
-
28
Spoon the mixture into the metal bowl or pan and place in the freezer. Freeze for about 3 or 4 hours - until firm.
