Light and Creamy Vanilla Ice Cream

Place whipping cream, beaters and large mixing bowl in refrigerator to chill.

Pour enough water into bottom of double boiler to come 2 inches (5 cm) up side; bring to boil.

In top of double boiler on counter, combine gelatin and 1/4 cup (50 mL) cold water; let stand for 5 minutes or until softened.

In small saucepan, heat milk over medium-low heat until bubbles form around edge of pan; pour into gelatin mixture along with sugar, corn syrup, flour and salt. Place over pan of boiling water; cook, stirring constantly with wooden spoon, for about 15 minutes or until thickened. Cover and cook for 10 minutes longer.

Meanwhile, in bowl, beat egg yolk lightly; stir 1/3 cup (75 mL) of the hot milk mixture into egg yolk. Pour back into pan and cook, stirring, for 1 minute. Strain through fine-mesh sieve into large bowl. Let cool to room temperature.

Beat cooled mixture for about 5 minutes or until light and creamy. Add vanilla.

In chilled bowl, whip cream until soft peaks form. Wash beaters and rinse well; beat egg white until stiff and glossy but not dry. Using rubber spatula, fold whipped cream into ice cream mixture, then fold in egg white.

Spoon into metal bowl or pan and freeze for 3 to 4 hours or until firm.

Source : Canadian Living Magazine: June 2000