Categories: frozen dessert

Ingredients

• 1/4 cup sugar
• 1 tsp. unflavored gelatin
• 4 cups milk substitute
• 1 vanilla bean or 2 tsp. vanilla
• 4 beaten egg yolks

Directions

1. In a large saucepan combine sugar and gelatin. Stir in milk substitute and vanilla bean, if using. Cook and stir over medium heat until mixture almost boils and sugar dissolves. Stir 1/2 cup of the hot mixture into yolks (or 3 whole eggs, if preparing lactose-reduced ice cream); return to saucepan. Cook and stir for 2 minutes more. Remove from heat. Cool. (Stir in vanilla extract, if using.) Remove vanilla bean. Slit the bean lengthwise; scrape seeds into egg mixture. Discard bean.
2. Transfer mixture to a 13 × 9 × 2-inch baking pan. Cover and freeze about 4 hours or until almost firm.
3. Break into chunks. Transfer to a chilled mixing bowl. Beat with an electric mixer just until smooth but not melted. Return to pan. Cover and freeze until firm. (Or, freeze in a 4-quart ice-cream maker.)

4. makes about 1 1/2 quarts

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