Knox Unflavoured Gelatine

VANILLA ICE CREAM
Prep: Cook: Freeze:	10 mins 5 mins 5-1/2 hrs		Combine gelatine and sugar in a medium saucepan. Stir in 1 cup (250 mL) of the cold milk; let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 5 minutes. Remove from heat. Put mixture in large bowl. Stir in remaining milk and vanilla. Chill in freezer until mixture is the consistency of unbeaten egg whites, about 1 hour; stir occasionally. Fold whipped cream into gelatine mixture. Pour into two 9-inch (2.5L) square pans. Freeze until almost firm, about 1-1/2 hours. Beat mixture until creamy/smooth with wooden spoon. Freeze, tightly covered until firm, about 3 hours. Stand at room temperature 1/2 hour before serving.
Fancy ice cream makers are not necessary when using Knox^� - the gelatine prevents ice crystal formation. Try any of the delicious variations or top with your favourite sundae sauce.
1 3/4 cup 2 cups 2 tsp 2 cups	pouch Knox^� Unflavoured Gelatine granulated sugar cold milk, divided vanilla whipping cream, whipped	1 175 mL 500 mL 10 mL 500 mL
Makes 10 servings.

VARIATIONS:

Cherry Vanilla:
Stir 1/2 cup (125 mL) chopped maraschino cherries into partially frozen Vanilla Ice Cream.

Chocolate Candy Bar:
Stir 1 coarsely crushed peanut butter candy bar into partially frozen Vanilla Ice Cream.

Praline:
Melt 3/4 cup (175 mL) granulated sugar over low heat in a small saucepan until it turns golden brown. Stir in 1/2 cup (125 mL) coarsely chopped, toasted pecans. Spread mixture onto a baking sheet lined with greased foil; Cool. Crush candy with a rolling pin. Stir praline into partially frozen Vanilla Ice Cream.