It's so hot outside, let's stay inside and make some homemade ice cream!
What a great excuse huh? Anything to make ice cream. It's a weakness of mine, you see.
It's one of those special treats in life that is a "must have".
I'm sure I'm not the only one that is an ice cream monster...I know MGG is one too. He's always looking around in the freezer stealing my ice cream!
Mom always made Vanilla ice cream. Her favorite. An old stand-by.
Such a versatile flavor, you can put strawberries on it....caramel sauce, hot fudge, nuts, and sprinkles...you name it! It's the basis for all good toppings!
So in tribute of my mom, I've made a sugar-free version, or a low carb ice cream, if you will. You can certainly substitute the sugar substitute for the real stuff...it will work out perfect! Make sure to substitute equal amounts.
This recipe make about 1 1/2 quarts, and can be adapted to your specific ice cream freezer.
For another wonderful flavor try my Cookies and Cream Ice Cream recipe here!
See the pretty vanilla flecks?? YUM!
Vanilla Ice Cream
1 ½ c 2% milk1 1/8 c splenda
3 c half & half
1 T pure vanilla or vanilla paste
Place milk and Splenda in a bowl. Using a hand mixer or a whisk, mix until Splenda is dissolved, about 3 min.
Add the half & half and vanilla. (I used vanilla paste because I like the flecks of vanilla in the ice cream!)
Pour the mixture into the ice cream machine. Follow the directions of your ice cream maker processing until the desired consistency.
Remove to a freezer safe container and place in freezer to set up.