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
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.