2 envelopes plain gelatin
1/2 c. water
3 qts. milk
3 c. sugar
2 (13 oz.) cans evaporated milk
2 to 3 tbsp. vanilla

Soak gelatin in the 1/2 cup water. Scald 2 cups of the milk and dissolve the gelatin in the hot milk. Add the sugar and stir until dissolved. Cool to room temperature and add the evaporated milk, the 2 1/2 quarts of milk and the vanilla. Chill and freeze in a 6 quart freezer.

OPTIONAL: A pint of half & half may be substituted for 2 cups of the milk.