cream cheese ice cream ... help with modifications

[tarepanda]

This looks kind of promising, as it is made with cream cheese! Could anyone help me out and modify this to make it more induction/low carb friendly?

I was thinking of taking out the sugar and replacing with Splenda, and heavy cream instead of light cream...no lemon juice or peel...no fruit... how would this taste?


Ingredients
• 5 cups half-and-half or light cream
• 2-1/2 cups sugar
• 4 beaten eggs
• 3 8-ounce packages cream cheese or reduced-fat cream cheese (Neufchatel), softened
• 1 teaspoon finely shredded lemon peel
• 2 tablespoons lemon juice
• 2 teaspoons vanilla
• Fresh blueberries, nectarines, and/or dark cherries (optional)

Directions
1. In a large saucepan combine 3 cups of the half-and-half or light cream, the sugar, and eggs. Cook and stir over medium heat just until boiling. In a large mixing bowl beat cream cheese with an electric mixer until smooth; gradually beat in hot mixture. Cover and chill thoroughly.
2. Stir in remaining half-and-half, lemon peel, lemon juice, and vanilla. Freeze in a 4- or 5-quart ice cream freezer according to the directions. Ripen 4 hours. Garnish each serving with choice of fresh fruit, if desired. Makes about 3 quarts (24 servings).

Nutritional Information
Nutritional facts per serving
calories: 260, total fat: 17g, saturated fat: 10g, cholesterol: 85mg, sodium: 116mg, carbohydrate: 24g, fiber: 0g, protein: 5g, vitamin A: 20%, vitamin C: 1%, calcium: 6%, iron: 3%

[2big4mysize]

you can leave the lemon in it look at your special catagory foods in chapter 11 of induction. That is just 1/2 cup serving and you will cut the sugar carbs 6.15 per serving down to 1.66 using splenda instead. so it would have 19.5 carbs still way too much. try the ziplock Ice cream recipe in the board's recipe section for your icecream base.