Ingredients:

Preparation:

Soak 2 envelopes Knox gelatin in 1/2 c. cold water. Heat 4 cups milk (hot, not boiling). Remove from heat. Add gelatin, sugar, vanilla, and salt COOL and add 3 cups whipping cream. Chill in refrigerator for 5 to 6 hours before freezing in ice cream freezer. Makes 1 gallon.

Nutritional Information:

4634 Calories (kcal); 297g Total Fat; (56% calories from fat); 47g Protein; 468g Carbohydrate; 1112mg Cholesterol; 2886mg Sodium