Makes 1000ml.

INGREDIENTS
3 egg yolks
200g skimmed milk powder
11/2 tablespoon plain powdered gelatine
2 ½ cups water (625ml)
artificial liquid sweetener, to taste
1 teaspoon vanilla essence

PREPARATION
Soak the gelatine in ½ cup of cold water.

Place skimmed milk powder, soaked gelatine, egg yolks, water, sweetener and vanilla essence in a blender.

Blend for some seconds and set aside for 1 hour.
Pour the mixture into a freezerproof container.
Freeze until solid.

Let ice cream soften outside the freezer for some minutes before serving to make scooping easier.