Name: Low Carb Vanilla Ice Cream Base (Need Ice Cream Maker)
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 16 serving(s)
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

Recipe by Jyga1368

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

Ready In:: 3hrs 10mins
Serves:
Units:

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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

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.

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