Finally, a homemade ice cream for diabetics or those watching their sugar intake.
1 cup whole milk
¾ cup sugar substitute (such as Splenda)
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, at least 2 hours, or overnight. Whisk mixture again before pouring into the ice cream maker.
2. Pour the mixture into the mixing bowl of the Cuisinart® Ice Cream and Gelato Maker fitted with the ice cream paddle. Turn unit on, set Timer and press Start. Let mix until thickened, about 40 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
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