Recipe: Vanilla Ice Cream (using Splenda)

VANILLA ICE CREAM
(Diabetic Friendly)

5 egg yolks (pasteurized)
3 tsp. vanilla extract
1 cup Splenda
1/4 cup water
2 cups heavy (whipping) cream, whipped

Place yolks, vanilla, Splenda, and 1/4 cup 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. Freeze for 2 hours.

NOTE: Not sure if this recipe is intended for an ice cream freezer, but I think it is. I typed the recipe as it was given to me.

Makes 1 quart, 8 (1/2 cup servings)

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