Recipe: Knox Vanilla Ice Cream and Variations - Cherry Vanilla, Chocolate Candy Bar, and Praline

KNOX VANILLA ICE CREAM AND VARIATIONS
Source: Knox Gelatin
Makes 10 servings

Fancy ice cream makers are not necessary when using Knox - the gelatin prevents ice crystal formation. Try any of the delicious variations or top with your favorite sundae sauce.

1 pouch Knox Unflavored Gelatin
3/4 cup (175 mL) granulated sugar
2 cups (500 mL) cold milk, divided
2 tsp (10 mL) vanilla
2 cups (500 mL) whipping cream, whipped

Combine gelatin and sugar in a medium saucepan. Stir in 1 cup (250 mL) of the cold milk; let stand 1 minute.
Stir over low heat until gelatin is completely dissolved, about 5 minutes. Remove from heat.

Put mixture in large bowl. Stir in remaining milk and vanilla. Chill in freezer until mixture is the consistency of unbeaten egg whites, about 1 hour; stir occasionally.

Fold whipped cream into gelatin mixture. Pour into two 9-inch (2.5L) square pans. Freeze until almost firm, about 1 1/2 hours.

Beat mixture until creamy/smooth with wooden spoon. Freeze, tightly covered until firm, about 3 hours. Stand at room temperature 1/2 hour before serving.

VARIATIONS:

CHERRY VANILLA:
Stir 1/2 cup (125 mL) chopped maraschino cherries into partially frozen Vanilla Ice Cream.

CHOCOLATE CANDY BAR:
Stir 1 coarsely crushed peanut butter candy bar into partially frozen Vanilla Ice Cream.

PRALINE:
Melt 3/4 cup (175 mL) granulated sugar over low heat in a small saucepan until it turns golden brown. Stir in 1/2 cup (125 mL) coarsely chopped, toasted pecans. Spread mixture onto a baking sheet lined with greased foil; Cool. Crush candy with a rolling pin. Stir praline into partially frozen Vanilla Ice Cream.