Ice Cream - cooking recipe

Ingredients

2 Tbsp. unflavored gelatin (2 envelopes)
4 Tbsp. cold water
4 c. scalded milk (don't boil)
2 c. granulated sugar
dash of salt
4 beaten eggs
3 (12 oz.) evaporated milk
2 Tbsp. vanilla
about 7 c. milk

Preparation

Dissolve gelatin in the cold water and set aside. Scald milk. Add gelatin mixture, sugar and salt to scalded milk.
Let cool. Add beaten eggs, canned milk and vanilla.
(I don't add all of the 7 cups of milk until I get it in the freezer container.)
Add milk, but leave 1 1/2 to 2-inches space at top of can as it is fuller after it is frozen.
This makes 1 1/2 gallons.