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

 * 1) Sprinkle gelatin over cold water in 1 ½ quart mixing bowl.
 * 2) Heat evaporated skim milk over very low heat or in the top part of a double boiler placed over hot water.
 * 3) When milk is hot but not boiling, add all of it, including thin skin which form on top, to the mixing bowl.
 * 4) Stir well to dissolve gelatin, then chill thoroughly in freezer for a few minutes.
 * 5) Whip cold mixture with beater at medium speed until it stands in peaks but is not dry.
 * 6) Add vanilla and sweetener and beat just long enough to incorporate them.
 * 7) Put mixing bowl into freezer until mixture is almost frozen, 30 – 40 minutes.
 * 8) Divide into 4 equal portions and use at once.
 * 9) Or store frozen cream mixture, in 4 small bowls, or in an ice cube tray - without the dividers - and use as desired.
 * 10) Let ice "cream" soften slightly in the refrigerator before serving.

Coffee ice cream

 * 1) Follow recipe above, but dissolve 1½ teaspoons instant coffee powder in evaporated skim milk in double boiler.
 * 2) Add dash of maple and black walnut extract if desired.

Nutritional information
Count 1 oz evaporated skim milk per serving.