2 tbsp. unflavored gelatin
3 c. milk
2 c. sugar
1/4 tsp. salt
6 eggs
1 1/2 qt. light cream
1 (3 3/4 oz.) pkg. instant vanilla pudding
5 tsp. vanilla

Soften gelatin in 1/2 cup cold milk. Scald 1 1/2 cups milk and stir into gelatin mixture until it is dissolved. Add sugar and salt, stirring until dissolved. Add remaining 1 cup milk. Beat eggs at high speed for 5 minutes.

Add light cream, pudding mix, vanilla, then gelatin mixture. Pour into 1 gallon freezer and freeze according to freezer instructions. Yield: 3 1/2 quarts.

CHOCOLATE ICE CREAM: Substitute instant chocolate pudding mix for the instant vanilla mix. Also, add 1/4 cup chocolate syrup.

BUTTER BRICKLE ICE CREAM: Add 1 large crushed Butterfinger candy bar to the vanilla ice cream mixture.