ICE CREAM COOKBOOK
3    Envelopes clear gelatin
3 qt Milk plus 2 cups
3 c  Sugar
6    Eggs
4 ts Vanilla
1 tb Salt

Put one cup of the cold milk aside in a bowl and sprinkle the gelatin on
top of it and stir thoroughly. Make a custard of the remaining milk, yolks
of the eggs, sugar, and salt. Add gelatin-milk mixture to the hot custard
and stir until dissolved. When cold, add flavoring. Just before freezing,
add egg whites, beaten stiff.