Diabetic-friendly Vanilla Ice Cream II

Posted on NVN by Joni Cloud. 
* Source: 1972 Weight Watchers Cookbook
* Makes 4 servings.
== Ingredients ==
* ¼ tsp gelatin
* 1 tbsp water, cold
* ½ cup evaporated skim milk
* ½ tsp vanilla extract
* sugar substitute to equal 4 tsp sugar
== Directions ==
# Sprinkle gelatin over cold water in 1 ½ quart mixing bowl.
# Heat evaporated skim milk over very low heat or in the top part of a double boiler placed over hot water.
# When milk is hot but not boiling, add all of it, including thin skin which form on top, to the mixing bowl.
# Stir well to dissolve gelatin, then chill thoroughly in freezer for a few minutes.
# Whip cold mixture with beater at medium speed until it stands in peaks but is not dry.
# Add vanilla and sweetener and beat just long enough to incorporate them.
# Put mixing bowl into freezer until mixture is almost frozen, 30 – 40 minutes.
# Divide into 4 equal portions and use at once.
# Or store frozen cream mixture, in 4 small bowls, or in an ice cube tray - without the dividers - and use as desired.
# Let ice "cream" soften slightly in the refrigerator before serving.
=== Coffee ice cream ===
# Follow recipe above, but dissolve 1½ teaspoons instant coffee powder in evaporated skim milk in double boiler.
# Add dash of maple and black walnut extract if desired.
== Nutritional information ==
Count 1 oz evaporated skim milk per serving.
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Category:Diabetic-friendly Recipes
Category:Ice cream Recipes
Category:Evaporated milk Recipes
Category:Gelatin Recipes