Bonnie,
I use the ice cream recipe in Fran McCullough's book "Living Low Carb," whic is sinfully rich and yummy. I guess it's ok to post one recipe from her book, so here goes:
7 large eggs, separated
1-1/2 cups half and half
1/4 tsp salt
1 cup heavy cream
1 Tablespoon vanilla extract
1 cup Splenda
1/2 tsp xanthan gum
Beat the egg yolks in a medium-size bowl until they are thick.
Heat the half and half over low heat and bring it just to a simmer. Remove from heat and slowly whisk in the egg yolks.
Pour the mixture into a heavy pan and set it over low heat, stirring constantly until the custard is slightly thickened. Add the xanthan gum and whisk vigorously. Strain into a bowl and let cool.
When the custard is cool. beat the egg whites with the salt until they form soft peaks. Stir the cream, vanilla, and Splenda into the custard, then whisk in the egg whites.
Refrigerate the mixture at at least 2 hours to develop the flavor. Pour into ice cream maker and freeze according to the manufacturer's directions.
The recipe the way I make it makes almost a quart and a half, but I think she intended it to be a quart; could be the xanthan gum, but I don't know. With Splenda the entire recipe has 53 g c, but I use sucralose and it's only 27 grams.
It is a bit of a production, but this ice cream is worth it! The xanthan gum makes it creamier and, yes, Bonnie, I promise it does keep the ice cream from developing ice crystals in the freezer. As I said in my earlier post, it does get hard, but if you let it warm up a bit in the frig or even put it into the microwave for a minute or so on the next to the lowest setting, it is just as smooth and creamy and delicious as it was when you first made it.
Now I will admit that in our house it never lasts more than a couple of days, but for that long at least is is great.
So far I have made vanilla, mint chocolate chip, coffee, chocolate, and butter pecan and they were all good enough to make Ben and Jerry cry.
Karla