2 eggs
1/2 c. milk
1/2 c. sugar
1 tbsp. cold water
2 tsp. unflavored gelatin
1 tsp. vanilla
3/4 c. whipping cream

Mix the gelatin and water and let stand. Slightly beat the yolks in the top part of a double boiler. Add the sugar and milk. Cook until a metal spoon comes out slightly coated.

Remove from fire and melt in the solidified mixture of the gelatin and water. Let stand until room temperature. Fold in beaten egg whites and vanilla. Put in freezer until barely moves when shaken.

Then beat the mixture with a rotary beater until smooth. Beat the whipping cream and fold into the egg mixture. Pour into tightly closed containers and will keep for months.

This is a basic recipe; experiment with other flavors. Makes about 1 quart.