Vanilla Ice Cream Base - 3g Net Carbs

Name: Vanilla Ice Cream Base - 3g Net Carbs
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 1/2 CUP SERVING, 16 serving(s)
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)

Submitted by mariposa13

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

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Ready In:: 3hrs 10mins
Ingredients:: 6
Yields:: 1/2 CUP SERVING
Serves:: 16

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

Mix all ingredients together in crockpot.
Cover and cook on low for 2 1/2 hrs, 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 hr more and test again.
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.
**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.
1/2 CUP = 1 SERVING.