1 1/2 c. sugar
2 env. unflavored gelatin
2 (12 oz.) cans evaporated skimmed milk (3 c.)
2 slightly beaten egg whites
1 beaten egg
5 c. skim milk
4 tsp. vanilla

In a large saucepan combine sugar and gelatin. Stir in evaporated milk. Cook and stir over medium-low heat until mixture almost boils and sugar dissolves, then remove from the heat. Stir together egg whites and egg. Stir about 1 cup of the hot mixture into egg mixture; return all to the saucepan. Cook and stir 2 minutes more, then add skim and vanilla. Cool. Freeze the mixture in a 4-5 quart ice cream freezer according to the manufacturer's directions. Makes about 3 quarts or 24 (1/2 cup) servings.