Low Carb Dessert - Low Carb Ice Cream Recipe

Low Carb Ice Cream Recipe


2 ½ cups heavy cream

½ cup water

2 whole vanilla beans scraped (or 1 tablespoon vanilla extract)

½ cup of Splenda

8 egg yolks

　

Prepare a double boiler. Pour ½ cup cream and the water into the saucepan. Using the tip of a knife to split the vanilla bean lengthwise and scrape out the tiny black vanilla beans and add them to the saucepan. Add Splenda, egg yolks and the remaining vanilla bean hulls. Over the double boiler, stir until everything is thoroughly mixed and heated. DO NOT BOIL. Add remaining 2 cups of cream and stir until heated thoroughly. Remove vanilla bean hulls. Pour this low carb ice cream mixture into a bowl and place a piece of wax paper directly on top of the custard, making sure to cover completely. Chill for 2 hours, then follow the directions for your ice cream maker.
Yields about 4 cups of ice cream with a total of 12 carbohydrates or 3 carbs per cup.