LIGHT AND CREAMY VANILLA ICE CREAM - ANNE OF GREEN GABLES

Light and Creamy Vanilla Ice Cream - Anne of Green Gables image

Taken from "The Anne of Green Gables Cookbook", written by Lucy Maud Montgomery's granddaughter Kate Macdonald. I am posting this as it appears in the original book, which was written as a tribute to her father Stuart Macdonald (Montgomery's son). The recipes were written with precise instructions, geared for young cooks. All recipes were apparently tested by a 12 year old cook, with perfect results. Quote from the book: "I have never tasted ice cream. Diana tried to explain what it was like, but I guess ice cream is one of those things that are beyond imaginations." (from Anne of Green Gables, XIII) Other recipes are available in a cookbook prepared by chef #756627 - book #243014 NOTE: Posting to add to the cookbook. I have not personally made this recipe. (Cooking time is freezing time)

Provided by Diana 2

Time 5h

Yield 6 cups, 12 serving(s)

Number Of Ingredients 10

Ingredients

2 teaspoons gelatin
1/4 cup cold water
1 cup milk
1/2 cup sugar
3 tablespoons corn syrup
1 teaspoon flour
salt, pinch of
1 egg, separated
2 cups whipping cream
1 tablespoon pure vanilla extract

Steps:

You Will Need:.
double boiler.
measuring spoons.
measuring cups.
small saucepan.
wooden spoon.
2 small mixing bowls.
fork.
wire strainer.
electric mixer.
2 large mixing bowls.
rubber spatula.
metal bowl or pan.
Put the whipping cream, electric beaters and one of the large mixing bowls in the refrigerator to chill.
Put about 2 inches of water in the bottom of the double boiler and bring to a boil.
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.
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.
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.
Stir constantly with the wooden spoon until the mixture thickens- about 15 minutes.
Put the lid on and cook the mixture over boiling water for another 10 minutes.
Meanwhile, separate the egg into the 2 small mixing bowls. Set aside the egg white for later.
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.
Pour the hot ice cream mixture through a wire strainer into the other large mixing bowl.
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.
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.
Rinse the beaters thoroughly with hot water. Then beat the egg white until it is stiff and glossy but not dry.
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.
Spoon the mixture into the metal bowl or pan and place in the freezer. Freeze for about 3 or 4 hours - until firm.