1 1/2 c. brown sugar
3/4 c. white sugar
1/2 c. white Karo syrup
1 1/2 envelopes of unflavored Knox gelatin
2 eggs (or 3 egg yolks)
3 1/2 pts. cream
About 2 1/4 qt. WHOLE milk
1 tbsp. vanilla
1 tsp. salt

Dissolve the gelatin in 1/2 cup of the cold milk; add to 1 cup of hot milk that has been heated to just below boiling. Stir to dissolve gelatin and/or GENTLY WARM UP. Do not boil.

Follow instructions with ice cream freezer.