Here is the recipe we use. We got it out of Countryside Magazine. The gelatin makes it creamier texture more like “real” ice cream. We freeze ours in pyrex casserole pans. You can “fluff” it in mixer if you like, but it never lasts long enough around here to fluff it. Lol! Our favorite way to make this is add mashed bananas to mix. Wonderful! We also tried cantaloupe one year.
1/3 cup cold water
1 tablespoon unflavored gelatin
2/3 cup sugar
2 tablespoons cornstarch
6 cups milk, divided (goat milk or cow milk)
1/4 cup light corn syrup
1 egg
1 tablespoon vanilla extract (or more, to taste, if you’re making vanilla ice cream and not one of the variations) Sprinkle gelatin on water, set aside. In large saucepan or Dutch oven, mix sugar and cornstarch well, stir in 3-1/2 cups milk and the corn syrup. Bring to a boil, stirring constantly. Remove from heat. Beat egg, stir in 1/2 cup milk, and add to hot mixture while stirring briskly. Return to heat. Boil 2 minutes, stirring constantly. Remove from heat. Immediately stir in gelatin until dissolved. Stir in vanilla and remaining 2 cups milk. Cool; chill before freezing if possible. Freeze in a 2 qt. freezer according to manufacturer’s directions
Variations: Chocolate Ice Cream: In the 3-1/2 cups milk called for in the first steps of the recipe, heat 1 cup of it separately, add 3 tablespoons each of sugar and baking cocoa, stir to dissolve, then add it to the remaining 2-1/2 cups milk and continue as directed
Coffee: 2 tablespoons plus 2 teaspoons instant coffee granules dissolved in a little hot water; add along with vanilla.
Peach: 1 pint crushed fresh/frozen peaches and 1/2 teaspoon almond flavoring
Chocolate Mint: Add about 1-1/2 teaspoons peppermint extract (or to taste) to chocolate ice cream. You might also try substituting honey or stevia powder/liquid for the sugar; the cornstarch could be dissolved in a small amount of milk before adding the 3-1/2 cups milk. I’ve never done this, but it should work
