Philadelphia Vanilla Ice Cream

1 envelope unflavored gelatine
1/4 cup cold milk
1 3/4 cups scalded milk
3/4 cup granulated sugar
1 pint light cream
1/4 teaspoon salt
2 teaspoons vanilla extract

Soften gelatine in cold milk. Dissolve in scalded (not boiled) milk with the sugar. Stir until dissolved. Combine with the cream, salt and vanilla extract. Pour into refrigerator trays and freeze at coldest freezer setting.

When mixture has frozen about 1 inch from edge, transfer to a chilled bowl. Beat until smooth. Return to trays and continue freezing.

Makes 4 servings.