Sweet'n Low Vanilla Ice Cream

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READY IN: 1hr 20mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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