Vanilla Ice Cream

Ingredients

• ½ teaspoon unflavored gelatin
• ½ cup skim milk
• ½ teaspoon Sweet'N Low zero calorie sweetener
• Dash salt
• 1 egg, separated
• ½ teaspoon vanilla extract

Preparation

Turn temperature control of refrigerator to coldest setting. Soften gelatin in 2 tablespoons of milk. Scald rest of milk in double boiler, then stir in Sweet'N Low and salt. Cook 2 minutes, stirring often, then slowly stir into beaten egg yolk. Return to double boiler; cook over hot, (not boiling) water 2 minutes or until mixture coats spoon. Add gelatin, then vanilla; stir until dissolved. Pour into freezing tray. Refrigerate 5 minutes or until partially firm. Turn into chilled bowl; with electric mixer or egg beater, beat until creamy and free from lumps. Fold in stiffly beaten egg white. Return to tray and freeze until just firm. Then reset temperature control.