Standard Vanilla Ice Cream
Low Carb Recipe
Deliciously rich vanilla ice cream using most of the usual ice cream ingredients but with Splenda to sweeten. Davinci Sugar Free Vanilla syrup gives it its vanilla flavoring.
1 cup heavy cream
1 cup Half n Half
4 egg yolks
10 packets Splenda
1 teaspoon vanilla extract
1 tablespoon DaVinci Sugar Free Vanilla Syrup
Note: You can omit the vanilla syrup, leave out if making one of the variations below.
Heat cream in a heavy saucepan over low heat. Whisk in egg yolks, one at a time. Cook over low heat, stirring constantly until the mixture coats the back of a spoon. Do not let boil. Remove from heat.
Whisk in remaining ingredients. Cool to room temperature. Place mixture in the refrigerator or freezer to cool.
Pour into ice cream maker and freeze according to your machine.
Replace the vanilla extract with other pure extracts.
Chocolate Chip: Make the vanilla ice cream above plus add chopped up Chocolate Carbolite bars or Atkins Endulge bars.
Mint Chocolate Chip: Make chocolate chip but substitute with 1 teaspoon peppermint extract and add 4 or 5 drops of green food coloring.
Butter Pecan: Make standard vanilla and when ice cream is almost finished add sugar free syrup and 1 cup crushed pecans.
Almond: Make standard vanilla and substitute almond extract and add 1 cup crushed almonds.
For chocolate syrup, take unsweetened cocoa (approx 2 tablespoons) and a couple packets of Splenda and water. Stir until it is all wet. Microwave for less than a minute. Stir and pour on ice cream and you can top with crushed nuts if desired.