Sugar Free Cappuccino Ice Cream

1 teaspoon plain gelatin

1.5 cups low fat milk

2  tablespoons instant espresso coffee powder

3.5 teaspoons NutraSweet sweetener

2 tablespoons nonfat dry milk

1.5 cups buttermilk

1 teaspoon vanilla extract

.25 teaspoon 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.