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Standard Vanilla Ice Cream




Source of Recipe


LC Friends


List of Ingredients




1 cup Heavy Cream
1 cup Half -n- Half
4 egg yolks
10 packets Splenda
1 teaspoon vanilla extract
1 tablespoon Davinci SF Vanilla syrup **(I have omitted this before and it still works, leave this out if making one of the variations below)

Recipe



1. Heat cream in a heavy saucepan over low heat. Whisk in egg yolks, one at a time. Cook over low heat, stirring constantly until the mixture coats the back of a spoon. DO NOT LET BOIL. Remove from heat.
2. Whisk in remaining ingredients. Cool to room temperature. I usually place mine in the refrigerator or freezer if needed sooner. (Don't forget it in the freezer or it will freeze over, you just want to cool it)
3. Pour into ice cream maker and freeze according to your machine.

(I have noticed that if I don't let my ice cream maker get frozen enough the ice cream doesn't rise and thicken up.) I tried about 3 hours in the freezer and that wasn't long enough.
Everytime I leave the actual ice cream maker in overnight I end up with perfect ice cream.

FOR VARIATIONS:
Replace the vanilla extract with other pure extracts...

Chocolate chip
Make the vanilla ice cream above plus add chopped up Chocolate Carbolite bars or Atkins Endulge bars.

Mint Chocolate chip
Make chocolate chip but substitute with 1 teaspoon peppermint extract and add 4 or 5 drops of green food coloring.

Butter pecan
Make standard vanilla and when ice cream is almost finished add SF syrup and 1 cup crushed pecans.

Almond
Make standard vanilla and substitute almond extract and add 1 cup crushed almonds.

For chocolate syrup, I have taken unsweetened cocoa (approx 2 tablespoons) and a couple packets of Splenda and water. Stir until it is all wet. I stick mine in the microwave for less than a minute. Stir and pour on ice cream and you can top with crushed nuts if desired. I have also topped with unsweeted coconut for something different too.