SUGAR-FREE VANILLA ICE CREAM

This is a simple and high-quality sugar-free ice cream. Many sugar-free desserts call for gelatins, and this recipe is no exception. What I love about this ice cream is that it is made with eggs, which in my opinion is the only way to make a proper ice cream.

Yield: one 1 cup, or two 1/2 cup servings, each containing 64 calories

Ingredients

1/2 teaspoon unflavored gelatin
1/2 cup skim milk
1/2 teaspoon Sweet 'N Low®
Dash salt
1 egg, separated
1/2 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.

Source: http://diabeticdessert.tripod.com/diabeticdessert/diabeticrecipes.html