Light lemon ice cream

Makes: 1000ml.

3 cups (750ml) water
2 lemons
artificial liquid sweetener
1 tablespoon powdered gelatine
3 tablespoon skimmed milk powder
2 egg whites
1 teaspoon vanilla essence

Soak gelatine in ½ cup (125ml) water.
Peel lemons, cut in fourths and remove seeds.

Place soaked gelatine, lemons, skimmed milk powder, sweetener and vanilla essence in a blender. Blend well.

Pour mixture into a freezerproof container until set. Remove from freezer and mash with a fork.
Beat egg whites until firm. Fold them into mixture and freeze again until solid.