Fat-free ice cream

Sprinkle the gelatine over the 30 ml water. Heat for 30-40 seconds on 100 per cent power in the microwave oven or over boiling water until the gelatine has just melted. Pour the 250 ml water into a large mixing bowl which fits in the freezer, and add the gelatine mixture, beating well.
Sift the milk powder and castor sugar together. Add the gelatine mixture and beat until well blended. Add the vanilla essence and beat well. Place the mixture in the freezer until it is set but not frozen. Remove from the freezer and beat the mixture for 10-15 minutes or until it has doubled in volume. Cover the dish with plastic wrap and freeze completely. Defrost for a few minutes at room temperature before serving to make it easier to scoop out of the bowl. Serve with fruit salad.
Serves 8.