Vanilla Ice Cream

60 Cal

Nutritional Facts

Serving Size: ½ Cup

Servings per Recipe: 2

Amount Per Serving

Table Header	Table Header	Table Header	Table Header
Calories	60 Cal	Calories from Fat	2.5g
Total Fat	2.5g	Saturated Fat	1g
Cholesterol	-	Sodium	-
Total Carbs	5g	Dietary Fiber	0g
Sugars	4g	Protein	6g

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

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.