1 tsp. unflavored gelatin
2-1/4 cup cold skim milk
1 cup nonfat dry milk
4 oz. egg substitute
5 tsp. Equal
1/8 tsp. lemon or almond extract
2 tsp. vanilla extract

Sprinkle gelatin over skim milk in a small saucepan and allow gelatin to soften for a few minutes. Stir mixture over low heat until gelatin completely dissolves. Remove from heat and place saucepan in another bowl of cold or ice water to cool to room temperature. Combine remaining ingredients in a blender or food processor and process until well combined. Add milk-gelatin mixture and blend for a few more seconds. Chill in refrigerator until ready to freeze. Blend for a few seconds before pouring mixture through a strainer into the ice cream maker. Follow instructions for freezing. Makes about 1 quart.
 

Source: http://www.nancys-kitchen.com