Italian ice cream (gelato)

Yield: 1 Servings

Measure Ingredient
2 Env unflavored gelatin
½ cup Water
1 quart Whole milk
2 cups Dry milk solids
1 cup Sugar
1 pinch Salt
1 teaspoon Vanilla extract (up to 2)

Sprinkle gelatin over cold water and set aside. In saucepan put other ingredients. Add gelatin and cook over medium heat until gelatin dissolves.

Let cool. Freeze in refrigerator trays to mushy stage. Remove and beat with mixer. Return to trays and freeze until firm.

Posted to FOODWINE Digest 01 Oct 96 From: Joe Ames <ames@...>

Date: Wed, 2 Oct 1996 12:08:20 -0400

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