Low Carb Homemade Ice Cream Recipe
5 egg yolks
15 drops liquid splenda (or 24 teaspoons granulated)
3 level teaspoons vanilla extract (sugarless of course)
280ml (10 ounces or 1 and 1/4 cup) heavy cream / double cream
1/2 pint of water
Place your egg yolks, splenda, vanilla and water into a blender and blend. It will mix pretty easily by hand too.
In a separate bowl, whip up your cream until very thick.
Now fold the yolk mixture into the cream. Be careful not to break the fluffiness of the cream when folding in the mixture. Done!
Pour into a tub and throw it into your freezer. It will take 2-3 hours to freeze. If you didnít maintain the fluffy texture when combining the cream and the yolk it is advisable to take it out after an hour or so and give it a little stir.
Bear in mind that it isnít Ďsoft scoopí. Youíll need to leave your serving out for about 15 minutes or so before eating. But for homemade ice cream thatís low in carbs, itís delicious!
If using liquid splenda thereíll be about 5 carbs in the whole thing and 0.5grams per serving. Granulated splenda will give you about 18 grams for the lot and 1.8 grams per serving