Sugar-Free Ice Cream Base
Makes one quart
1 teaspoon plain gelatine
1.5 cups low fat milk
3.5 teaspoons NutraSweet sweetener
2 tablespoons non-fat dry milk
1.5 cups buttermilk
Soften gelatine in ½ cup milk. Heat in a small saucepan until the gelatine dissolves. Remove from heat, stir in NutraSweet, and place saucepan in another bowl of cold or ice water to cool to room temperature. Pour mixture into a blender or food processor, add rest of milk and remaining ingredients and blend until smooth.
Cover and chill in the refrigerator until ready to freeze. Blend for a few seconds before pouring into the ice cream maker. Follow the manufacturer's instructions for freezing.