3/4 cup heavy cream
1/2 cup half-and-half
1/2 cup Splenda
1/4 cup ice cold water
1 tsp vanilla
Mix all thoroughly. Cook in a saucepan over low heat. This won't thicken as much as a sugar-based custard will, but it will thicken so stir regularly. Cook 15-20 minutes until medium thick. Now put it in the fridge to cool down for at least an hour. Put the mix into your ice cream maker. Turn on and watch for about 25 minutes - it should slow to a halt when it's thick enough.
Makes 2 servings
3g carbs per serving
You can double the recipe if you'd like to make enough for four!
* If you use Splenda in packets, be sure to adjust accordingly! The packets are a different level of sweetness compared to normal bulk Splenda.
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