Vanilla Ice Cream Base - 3g Net Carbs

• 2 cups half-and-half
• 1 cup Splenda granular
• 1 pinch salt
• 4 egg yolks
• 4 cups heavy cream
• 1 12 teaspoons pure vanilla extract (not imitation)

1. Mix all ingredients together in crockpot.
2. Cover and cook on low for 2 1/2 hrs, whisking several times during cooking.
3. When cooking is complete, test to be sure it's ready using the 'wooden spoon test.'
4. Dip a clean wooden spoon into the mixture, then run a clean finger over the back of the spoon (through the mixture).
5. If your finger leaves a trail then the base is done.
6. If no trail, cook 1/2 hr more and test again.
7. Transfer the ice cream base to a bowl and let it cool completely in the refrigerator.
8. Freeze ice cream according to ice cream freezer manufacturer's directions.
9. **Because there is no sugar in this ice cream base, it freezes very quickly and stays very hard.
10. You may want to soften it slighly before serving.
11. 1/2 CUP = 1 SERVING.

splenda, salt, egg yolks, heavy cream, vanilla

Taken from www.food.com/recipe/vanilla-ice-cream-base-3g-net-carbs-498831 (may not work)