Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 quart | Milk |
| 2 tablespoons | Gelatin |
| ½ cup | Cold water |
| 1 cup | Sugar |
| 4 \N | Eggs; separated |
| 1 quart | Cream |
| 2 teaspoons | Vanilla |
| 2 cups | Sugar |
Put milk in double boiler. Soak gelatin in water and add to milk. Add 1 cup sugar and beaten egg yolks. Put in a hot skillet 2 cups sugar to melt. Add to custard, stirring constantly. When cool, add the beaten egg whites, cream and vanilla and freeze. Makes 1 gallon.
MRS MERRIE LEIGH ROBINSON
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .