Low Carb Vanilla Ice Cream For Ice Cream Maker. - cooking recipe

Ingredients

1 quart heavy cream
1 quart half-and-half
16 egg yolks
40 teaspoons Splenda sugar substitute
4 teaspoons vanilla extract

Preparation

Heat cream in a heavy saucepan over low heat. Whisk in egg yolks, one at a time. Cook over low heat, stirring constantly until the mixture coats the back of a spoon. DO NOT LET BOIL. Remove from heat.
Whisk in remaining ingredients. Cool to room temperature. I usually place mine in the refrigerator or freezer if needed sooner. (Don't forget it in the freezer or it will freeze over, you just want to cool it).
Pour into ice cream maker and freeze according to your machine.