Scald 2 c. cream; add gelatin and stir to dissolve. Add sugar; stir to dissolve. Add remaining cream, evaporated milk and vanilla; add slowly to gelatin mixture, stirring.
Pour into 1 gallon freezer container. Pack with 4 parts ice to 1 part coarse salt; freeze. Makes about 3 quarts.
Pack in rigid containers with tight lids. Label and date. Store in bottom or coldest part of freezer.