Blacksburg Half-Bad Ice Cream

Source: Jon Dubovsky

Yield: about 6 cups of ice cream (after mixing)

Rating: 4/5 - simple, good

Ingredients

• 1 quart half-and-half cream
• 1 cup powdered milk (enough to make one quart of milk)
• 1 cup sugar
• 1 package (1/4 oz.) unflavored gelatin
• 1 medium or large egg
• 2 tsp. vanilla

Directions

• Beat egg into cream.
• Add vanilla.
• Beat powdered milk into the cream mixture.
• In a small bowl, mix gelatin and sugar together, then beat into the cream mixture, mixing constantly.
• In a sturdy sauce pan over medium heat, heat the cream mixture to 155 °F (70 °C), stirring constantly. If you stop stirring for more than a few seconds, the cream will scald.
• Rapidly cool the mixture to no less than 65 °F (18 °C). An ice-water bath in a sink works well.
• Refrigerate the mixture for at least eight hours.
• Add mixture to your favorite ice cream machine and follow that machine's directions.
• If adding fruit, chocolate chips, etc., add them at the very end of the ice cream machine mixing; any earlier and they'll get pulverized and/or sink to the bottom.

Notes

• This recipe will take sucralose (Splenda) for half of the sugar; any more and the resulting ice cream tends to be grainy.