Low Calorie Ice Cream
|Cold water||1 Cup (16 tbs)|
|Nonfat dry milk||3⁄4 Cup (12 tbs)|
|Fresh milk||1 1⁄2 Cup (24 tbs)|
|Liquid sweetener||1 Tablespoon|
|Lemon juice||2 Tablespoon|
Soften gelatin in 1/2 cup water.
Mix 1/4 cup dry milk with fresh milk; scald.
Dissolve gelatin in milk; stir in 2 tablespoons sugar, liquid sweetener, and vanilla.
Chill until slightly thickened.
Beat 1/2 cup dry milk with 1/2 cup very cold water until it begins to thicken.
Add lemon juice; beat until thick.
Beat in 1 tablespoon sugar until mixture is consistency of whipped cream.
Fold in chilled gelatin mixture.
Pour into ice trays; freeze.