Sugar Free Custard Ice Cream - Low Carb

I use this basic custard-based ice cream recipe to make most of my flavors. I use an ice cream maker, but you can also just freeze this and let it sit out for a few minutes (or carefully nuke it) when you want to serve it. You just make this and then add the flavor either during freezing or after.

3 cups heavy cream
1 cup milk
1/2 cup Splenda for Baking
1 tsp vanilla extract
8 large egg yolks (save the whites for another use!)

Combine the cream, milk, and Splenda in a medium saucepan. Bring to a simmer, stirring to dissolve Splenda, and then remove from heat. Whisk egg yolks in a medium bowl and then gradually add cream mixture, whisking constantly while adding. Return mixture to saucepan and cook over medium heat until thickened (to coat your spoon), about 5 minutes or so.

Transfer back to bowl and set over an ice bath, stirring occasionally, cooling about 20 minutes. You can then either put it into your ice cream maker right away or store in your fridge to make later that day or freeze it if you don't have an ice cream machine.

I like to stir in certain flavors like sugar free butterscotch or chocolate syrup while it is in the mixer, but if you like swirls instead, wait until it is soft-serve consistency and transfer it to a bowl and then stir in your sugar free marmalade or nuts or toffee bits.

Makes 12 1/2 cup serving at 3 carbs per serving. Be sure to add and carbs in your mix-ins when calculating. Nutrition facts thanks to My Fitness Pal: