2 c. sugar
2 env. unflavored gelatin
6 c. light cream
6 beaten eggs
2 c. whipping cream
3 tbsp. vanilla

Combine sugar and gelatin in large saucepan. Stir in light cream. Cook and stir over medium heat until mixture almost boils and sugar dissolves. Stir about 1 cup of hot mixture into beaten eggs; return all to saucepan. Cook and stir for 2 minutes more. Do not boil. Stir in whipping cream and vanilla; cool. Freeze in 4-5 quart ice cream freezer. Makes about 3 quarts.

CHOCOLATE ICE CREAM:

Prepare as above except stir in 6 squares (6 ounces) unsweetened chocolate, melted and cooled, into gelatin mixture after heating. Beat with a rotary beater until combined. Stir 1 cup of chopped toasted almonds into the cooled mixture if desired.