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Blueberry Ice Cream
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5 egg yolks
1 cup Splenda or Sweet-N-Low
3 tsp. vanilla extract
2 cups heavy cream, whipped
1/2 cup frozen blueberries, drained well
1/4 cup water
Place egg yolks, vanilla extract, sweetener and water in blender. Blend at medium speed for 30 seconds. Add blueberries. Blend an additional 10 seconds. Fold yolk mixture into whipped cream. Blend lightly, until you have a marbled effect. Be careful not to break down volume of whipped cream. Empty into refrigerator tray and freeze for 2 hours.
Makes 6 1/2-Cup Servings
3 carbs per serving.
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