Vanilla Ice Cream Base - 3g Net Carbs

From The Everyday Low Carb Slow Cooker Cookbook. Per Serving: 260 calories, 3g protein, 3g net carbs, 27g fat, 146mg cholesterol, 54mg sodium

• Ready In: 3 hrs 10 mins
• Serves: 16
• Yields: 1/2 CUP SERVING

Ingredients

• 2  cups half-and-half
• 1  cup Splenda granular
• 1  pinch salt
• 4  egg yolks
• 4  cups heavy cream
• 1 1⁄2 teaspoons pure vanilla extract (not imitation)

Directions

1. Mix all ingredients together in crockpot.
2. Cover and cook on low for 2 1/2 hrs, whisking several times during cooking.
3. 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 hr more and test again.
4. Transfer the ice cream base to a bowl and let it cool completely in the refrigerator. Freeze ice cream according to ice cream freezer manufacturer's directions.
5. **Because there is no sugar in this ice cream base, it freezes very quickly and stays very hard. You may want to soften it slighly before serving.
6. 1/2 CUP = 1 SERVING.