Low Carb Vanilla Ice Cream Base (Need Ice Cream Maker)

Listed this for when I get an ice cream maker. from low carb slow cooker book.

• Ready In: 3 hrs 10 mins
• Serves: 16

Ingredients

• 2  cups half-and-half
• 1  cup Splenda granular, sugar substitute
• 1  pinch salt
• 4  egg yolks
• 4  cups heavy cream
• 1 1⁄2 teaspoons pure vanilla extract

Directions

1. Mix all ingredients together in crock. Cover and cook on LOW for 2 1/2 hours, whisking several times during cooking.
2. 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.
3. 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.