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Ingredients
| unflavored gelatin: 1/2 tsp |
| nonfat milk: 1/2 cup |
| Sweet 'n Low packets: 1/2 tsp |
| salt: 1 dash |
| eggs: 1 (separated) |
| vanilla extract: 1/2 tsp |
Sweet'n Low Vanilla Ice Cream
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
60 min -
Servings
2 serving(s)
Tags
- 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.