1 env. Knox gelatin
2 tbsp. cold water
1 pt. milk
2 eggs (separated yolks & whites)
3/4 c. sugar
1/4 tsp. salt
1 1/2 tsp. vanilla
1 pt. light cream

Soften gelatin in cold water. Combine milk, egg yolks, 1/2 cup sugar and salt in top of a double boiler. Beat until well blended. Place over hot water and stir constantly, until mixture coats the metal spoon. Remove from hot water, add soft gelatin and stir until dissolved; cool. Add vanilla and cream. Turn mixture into an 8 x 8 x 2 inch pyrex dish and freeze firm. Remove mixture to chilled bowl and beat smooth.

In separate bowl, beat egg whites stiff with remaining sugar. Fold beaten egg whites into custard mixture. Return mixture to Pyrex dish and finish freezing. Note: Can repeat the beating step if you desire a smoother custard.