2 c. SKIM milk
1 env. Knox gelatin
1 1/4 c. sugar
2 c. SKIM EVAPORATED milk
1 1/2 tsp. vanilla

Heat skim milk just to the scalding point. Do NOT boil. Remove from heat, stir in gelatin. Stir in sugar. Stir until dissolved. Pour into blender. Whirl for 3 to 5 minutes. Add evaporated milk and beat for 2 minutes more. Chill 5 hours or overnight. Add vanilla and process in regular ice cream freeze. NOTE: Delicious served with fresh fruit or berries.

VARIATIONS:

CHOCOLATE: 6 tablespoons cocoa, 1/2 teaspoon cinnamon, add when adding vanilla.

MARSHMALLOW: 3/4 cup marshmallow creme, add during mixing.

COFFEE: 2 tablespoons instant decaffinated coffee, add while mixing.

PECAN: 1 cup chopped pecans, after freezing (on top).