1/2 c. cold water
2 c. milk, scalded
6 c. light cream
1/4 tsp. salt
1 1/2 c. sugar
4 tsp. vanilla extract

Soften gelatin in water, then dissolve in hot milk. Add remaining ingredients. Pour into freezer container and turn until solid.

Note: For fruit ice cream, add one quart of crushed fruit, sweetened to taste. The fruit and sugar should be mixed together and left at room temperature for at least two hours before making ice cream.