Vanilla Cream

2 envelopes Knox gelatin
1  1/2 c cold milk
1 c hot milk
2 eggs
1/2 c sugar
2 1/2 tsp vanilla
1 c ice cubes
1/2 c chopped almonds (optional; was later crossed out)

Put 1/2 c cold milk in blender, add gelatin, let stand 3-4 minutes.  Add hot milk, blend 2 min on low.  Add eggs, vanilla, rest of milk and sugar, blend on high.  Add ice cubes one at a time, blending on high until melted.  (Wes’ post-note: “I had to split last batch in blender before adding ice”) Pour into 4 c bowl and stir in walnuts.  Cool and set in fridge for 3 hours.

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