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Vanilla Ice Cream
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5 egg yolks
1 cup Splenda (or 1/2 cup Splenda, 1/2 cup Sweet-N-Low) *
3 teaspoons no-sugar vanilla extract
1-1/4 cups heavy cream, whipped
1 cup water
Place egg yolks, vanilla extract, sweetener and water in blender. Blend at medium speed for 30 seconds. Fold yolk mixture into whipped cream. Blend well, being careful not to break down volume of whipped cream. Empty into refrigerator tray and freeze for 2 hours.
Makes 8 1/2-cup servings
4 carbs per serving.
*NOTE: To lower carb count to 2 carbs per serving, use liquid sweetener instead. (Liquid Splenda and liquid Sweet 'n Low make a nice mix.)
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