Candelent Vanilla

Whisk milk, egg yolk, sweetener, sugar & salt in a heavy bottom saucepan. Sprinkle gelatin on top and let sit for a few minutes to let the gelatin bloom. Prepare an ice bath. Turn heat on low and bring temperature up to 140-145F while whisking the mixture gently. When temperature is reached, turn off heat and let the mixture sit for at least 3minutes to pasteurize the egg yolk. Stir in vanilla extract a little at a time and check the taste. Place the pan in the ice bath to cool the mixture quickly. Pour the cooled mixture into a creami container, cover and place in the refrigerator for at least a few hours. Freeze the mixture until hard (about 12hours at 0*F). Run through creami on “Lite Ice Cream.” Enjoy!