Peppermint Sea Salt Ice Cream

• 2 eggs
• 2 cups skim milk
• 13 cup Splenda sugar substitute
• 1 teaspoon peppermint extract
• 1 cup fat-free cool whip
• 1 12 teaspoons sea salt (or to taste)
• green food coloring (looks better with it) (optional)

1. Separate the eggs into two good sized bowls.
2. Beat the egg whites until stiff.
3. Mix the egg yolks and Splenda until thick.
4. Slowly bring the milk to a boil over medium heat, stirring occasionally.
5. Pour the hot milk into yolk/splenda mixture and mix well.
6. Pour milk/yolk/splenda mixture back into pot and heat on medium until thicker to make a custard (DON'T LET IT BOIL!
7. also, if you can't get it to a custard thickness,just get it as thick as you can ).
8. Pour custard in with beaten egg whites and mix well.
9. Add sea salt.
10. Put mixture in fridge to cool(about an hour).
11. Once cool, add cream and peppermint extract.
12. Add green food coloring.
13. Freeze, following your ice cream makers instructions.
14. I don't have an ice cream maker, so I just kept it all in a bowl and let it freeze for a few hours or overnight.

eggs, milk, splenda sugar substitute, peppermint, cool whip, salt, green food coloring

Taken from www.food.com/recipe/peppermint-sea-salt-ice-cream-213307 (may not work)