Sugar Free Vanilla Ice Cream

• 1 cup whole milk
• ¾ cup sugar substitute (such as Splenda)
• 1 pinch kosher salt
• 2 cups heavy cream
• 1 to 2 teaspoons pure vanilla extract

Nutritional information per serving (based on ½ cup): Calories 106 (86% from fat) • carb. 4g • pro. 1g • fat 10g • sat. fat 6g • chol. 36mg • sod. 22mg • calc. 46mg • fiber 0g

1. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar substitute and salt until the sugar substitute is dissolved. Stir in the heavy cream and vanilla. Cover, refrigerate, 1 to 2 hours, or overnight.
2. Turn the Cuisinart® Ice Cream Maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.