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Ice Cream Master Recipe
2 cups heavy cream
2 cups water
1 tablespoon vanilla extract
1/2 cup Splenda (granular)
1 packet unflavored gelatin
Put one tablespoon cold water into a small bowl. Sprinkle the gelatin over it and allow it to soften for about 10 minutes.
Meanwhile, put one cup of the cream into a saucepan. Add the vanilla extract and bring it to a simmer. Whisk the softened gelatin into the heated cream, until it is all combined. Take off the heat and add the remaining ingredients, the rest of the cream, water, and Splenda. Allow this mixture to cool. Then freeze according to your ice cream freezer instructions.
This makes about 1 quart of ice cream with a total carb of 27 or about 3.4 grams per 1/2 cup serving.
Variations:
Coffee Ice Cream: Replace the vanilla with two teaspoons decaffinated instant coffee powder. But add the coffee powder AFTER you remove the cream mixture from the heat. About 3.5 grams per 1/2 cup serving
Almond: Replace two teaspoons of vanilla with two of almond.
Lemon ice cream: replace the vanilla extract with 2 teaspoons lemon extract and/or the grated rind of 1 lemon.
Mint ice cream: replace vanilla extract with 1 teaspoon mint extract.
2 cups heavy cream
2 cups water
1 tablespoon vanilla extract
1/2 cup Splenda (granular)
1 packet unflavored gelatin
Put one tablespoon cold water into a small bowl. Sprinkle the gelatin over it and allow it to soften for about 10 minutes.
Meanwhile, put one cup of the cream into a saucepan. Add the vanilla extract and bring it to a simmer. Whisk the softened gelatin into the heated cream, until it is all combined. Take off the heat and add the remaining ingredients, the rest of the cream, water, and Splenda. Allow this mixture to cool. Then freeze according to your ice cream freezer instructions.
This makes about 1 quart of ice cream with a total carb of 27 or about 3.4 grams per 1/2 cup serving.
Variations:
Coffee Ice Cream: Replace the vanilla with two teaspoons decaffinated instant coffee powder. But add the coffee powder AFTER you remove the cream mixture from the heat. About 3.5 grams per 1/2 cup serving
Almond: Replace two teaspoons of vanilla with two of almond.
Lemon ice cream: replace the vanilla extract with 2 teaspoons lemon extract and/or the grated rind of 1 lemon.
Mint ice cream: replace vanilla extract with 1 teaspoon mint extract.
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