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Vanilla Ice Cream

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2 1/2 cups milk
1 cup sugar
1/3 cup coconut dessert
2 eggs
1/2 teaspoon gelatin (dissolved)
1 teaspoon gelatin
1 teaspoon vanilla
1 cup whipping cream


Heat 2 cups milk and sugar. Add coconut dessert dissolved in 1/2 cup milk. Cook until mixture thickens. Cool. Add beaten eggs, gelatin, vanilla. Pour into tray and freeze. Return to room temperature, beat. Add to stiffly beaten cream and beat until fluffy. Return to refrigerator and freeze. Recommended to mold overnight.

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