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Ingredients
| half and half cream: 2 cups |
| Splenda: 1 cup |
| salt: 1 dash |
| eggs: 4 (yolks) |
| heavy whipping cream (fluid): 4 cups |
| pure vanilla extract: 1 1/2 tsp |
Low Carb Vanilla Ice Cream Base (Need Ice Cream Maker)
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
180 min -
Servings
16 serving(s)
Tags
- Mix all ingredients together in crock. Cover and cook on LOW for 2 1/2 hours, whisking several times during cooking.
- When cooking is complete, test to be sure it's ready using the "wooden spoon test". Dip a clean wooden spoon into the mixture, then run a clean finger over the back of the spoon (through the mixture). If your finger leaves a "trail" then the base is done. If no "trail", cook 1/2 hours more and test again.
- Transfer the ice cream base to a bowl and let it cook completely in the fridge. Freeze ice cream according to ice cream freezer directions.