Abandon Ship Ice Cream

Reprinted with permission from Square Meals: America's Favorite Comfort Food Cookbook, by Jane and Michael Stern (2000, Lebhard-Friedman Books).

Serves 5

From the Health for Victory Meal Planning Guide, March 1943, this rich custard reminds us of good vanilla soft-serve. It can be flavored by adding bits of chocolate, canned fruit, or cookie crumbs when it is partially frozen.

1 package unflavored gelatin
2 cups cream
2 eggs, separated
6 tablespoons sugar
4 tablespoons light corn syrup
1 teaspoon vanilla extract

Soak gelatin in 2 tablespoons cream. Melt over hot water in top of double boiler. Cool.

Beat egg yolks, sugar, and corn syrup until thick and lemon-colored. Add remaining cream, dissolved gelatin, and vanilla. Place in freezer set to coldest setting. Freeze until firm.

Put frozen mixture in chilled bowl, add unbeaten egg whites, and beat until fluffy. Return to freezing compartment and continue freezing until firm.

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