Diabetic-friendly Vanilla Ice Cream II

Sprinkle gelatin over cold water in a 1 ½‑quart mixing bowl.

Heat evaporated skim milk over very low heat or in the top part of a double boiler placed over hot water.

When the milk is hot but not boiling, add all of it, including the thin skin that forms on top, to the mixing bowl.

Stir well to dissolve the gelatin, then chill thoroughly in the freezer for a few minutes.

Whip the cold mixture with a beater at medium speed until it stands in peaks but is not dry.

Add vanilla and sweetener and beat just long enough to incorporate them.

Put the mixing bowl into the freezer until the mixture is almost frozen, 30–40 minutes.

Divide into four equal portions and use at once, or store the frozen cream mixture in four small bowls or in an ice‑cube tray without dividers and use as desired.

Let the ice “cream” soften slightly in the refrigerator before serving.

For coffee ice cream, dissolve 1½ teaspoons instant coffee powder in evaporated skim milk in a double boiler, then follow the above steps and add a dash of maple and black walnut extract if desired.