1 env. unflavored gelatin
1 (12 oz.) can evaporated lowfat milk
1/4 c. granulated sugar
1 tsp. granulated sugar substitute
2 lg. egg yolks
2 1/2 c. lowfat milk
1/4 c. heavy cream
1 tbsp. vanilla extract

In a medium saucepan, sprinkle gelatin over evaporated lowfat milk; let stand 5 minutes to soften. Whisk in sugar, sugar substitute and egg yolks until no trace of yolks remains.

Over medium heat, cook stirring constantly, 10 to 15 minutes or until mixture thickens slightly and coats back of spoon. Remove from heat; stir in lowfat milk, heavy cream and vanilla. Pour into large aluminum loaf pan or rectangular baking pan. Refrigerate 1 hour or until chilled. Cover with foil and freeze 2 hours. (Or freeze in ice cream maker following manufacturer's instructions.)

In a large bowl, beat mixture until smooth and creamy. Return to pan, cover and freeze 2 to 3 hours. Transfer to bowl and beat again. Place ice milk in airtight container, cover and freeze until ready to serve. Remove from freezer 10 to 15 minutes before serving. Makes 12 (1/2 cup) servings. 95 calories per serving.

PEACH ICE MILK:

To half the chilled custard, add 1 (8 oz.) can sliced peaches in juice, drained and chopped. Proceed with directions for freezing. Makes 6 (1/2 cup) servings. 100 calories per serving.