Sugar-free cappuccino ice cream recipe

1 tsp. plain gelatin
1.5 cups low fat milk
2 tbs. instant espresso coffee powder
3.5 tsp. NutraSweet sweetener
2 tbs. nonfat dry milk
1.5 cups buttermilk
1 tsp. vanilla extract
.25 tsp cinnamon
dash salt
Soften gelatin in 1/2 cup milk. Heat in a small saucepan and add coffee. Cook over low heat until gelatin and
coffee dissolve. Remove from heat, stir in Nutrasweet, and place saucepan in another bowl of cold or ice water to
cool to room temperature. Pour mixture into a blender or food processor, add rest of milk and remaining
ingredients and blend until smooth. Cover and chill in the refrigerator until ready to freeze. Blend for a few
seconds before pouring into the ice cream maker. Freeze according to the manufacturer's instructions.