Whey Protein Frozen Dessert (Reduced Fat)

• 1 can (12 oz.) Evaporated Milk
• 1 cup Half and Half
• 3/4 cup Milk, 2%
• 2 tsp. Vanilla Extract
• 2/3 cup Splenda®, granular
• 3/4 cup + 2 Tbsp. Whey Protein Powder*
• 1/2 cup Cold Water
• 1 tsp. Unflavored Gelatin
• 2 Tbsp. Cornstarch

1. Base: Combine evaporated milk, half and half, 2% milk, vanilla extract and Splenda® Granular in a large mixing bowl. Stir well and add the whey protein while stirring. Mix until the protein is completely dissolved. Set aside.
2. Combine gelatin and cornstarch in a small bowl. Pour cold water into a microwaveable bowl. Add gelatin mixture to water and stir until well blended with no lumps.
3. Microwave gelatin mixture on high about 2 minutes, stirring every 30 seconds, or until a thick clear gel forms. If gel turns into a big lump, just prepare a new mixture.
4. Slowly add 3/4 cup of the base into the gelatin mixture. Stir well so the gelatin mixture is evenly distributed and there are no lumps. Pour back into remaining base and stir.
5. Freeze in ice cream maker following manufacturers instructions.