Maple Walnut Ice Cream
2 cups cream
5 egg yolks
Brown Sugar Twin equivalent to 2 teaspoons
8 packets of Splenda (or Equal)
1 tablespoon Vanilla
2 tablespoons sugar free Maple Syrup (I use a brand I found at the Grand Union, Howard’s Sugar Free Syrup, which has
1 gram of carbohydrate per 1/4 cup)
3/4 cup of chopped walnuts
Put cream and egg yolks into a double boiler and heat, whisking continuously for several minutes, until mixture sticks to spoon when you dip it in. Remove from heat. Let cool to room temperature. Add remaining ingredients. Chill in fridge. Then put the entire mixture into your ice cream machine and make ice cream (it took mine about 10 minutes).
The way I made it, the entire recipe had 32.5 grams of carbs (24 grams for the cream, 8 grams for the Splenda, 1/2 gram for the SF maple syrup). If you were to use Equal it would be only 24.5 grams for the entire recipe. My recipe made 4 cups — which is either 4 one cup servings at about 8 grams each or 8 one-half cup servings at 4 grams each. If I had used Equal it would have been about 6 grams per cup and 3 per 1/2 cup... hmmm... thinking I’ll use Equal next time.