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Copied from "Desserts"

post #1 of 5
Thread Starter 


I'm not much of a smoking diva just yet, But I HAVE managed to perfect my homemade ice cream recipe. My husband is diabetic and has already suffered 3 heart attacks at a very young age. Therefore, I made it my mission to create a DELICIOUS, yet HEALTHY(er) ice cream recipe. Anyone who has eaten store bought low fat, low sugar ice creams knows that they're generally inedible.... So here you go:


Low Fat, Reduced Sugar Vanilla Ice Cream


  • 4 cups fat free half-and-half
  • 8 large egg yolks
  • 2/3 C Splenda Blend Sugar
  • 2 teaspoons pure vanilla extract


·         Place the fat free half-and-half  into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat. DO NOT BRING TO BOIL!!!

·         In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the Splenda Blend Sugar and whisk to combine.

·         ***Note: It is very important to this recipe that you use Splenda Blend. First of all, its flavor is FAR superior to regular Splenda. Secondly, Splenda blend measurements are different from regular Splenda measurements. If you still wish to use regular Splenda (resulting in a grainy, somewhat bitter flavor) you should use 1 1/3 C.***  

·         Temper the cream mixture into the eggs and sugar blend by gradually adding small amounts, until about a third of the half and half mixture has been added.

·          Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F.

·         Pour the mixture into a container and allow it to sit at room temperature for 30 minutes.

·         Stir in the vanilla extract.

·         Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.

·         Pour into an ice cream maker and CRANK AWAY!!!! Or, for those of you with an electric machine, process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

·         Of course, this recipe can be used as a base for any number of ice cream flavors. Add Cocoa for chocolate ice cream. Or you can add fruit preserves and/or blanched fruits for fruity versions.

·         ENJOY!!!


STILL VERY NEW!!!! Aspiring smoking DIVA! New Braunfels offset direct flow smoker. Trying to master the pork butt. MASTER of the sides already!!!



post #2 of 5

Cool I didn't think on re-posting that here. Thanks Pops 

post #3 of 5


post #4 of 5
Thread Starter 




Hopefully y'all can read this!  Scanned it so I wouldn't have to retype it.  To enlarge it, hold down the CTRL Key and hit the + key  (over the = sign); to reduce it hold down the CTRL key and hit the _ key (over the - sign to the left of the + key).


I (attempted to) made these Friday night for dessert, and they were delicious!  I had the worst time trying to follow the directions a/c my strokes and kept getting all mixed up as it was a new recipe (something I have made before and am familiar with is in my long term memory and isn't so difficult, but a new recipe is foreign to me and very very hard to comprehend) so I had to get my wife to do it for me.  Luckily!  Otherwise they probably would have come out backwards or something, lol!


But, they came out great!  They were super moist and almost chewy yet thick and cake-like, a great combination of the two, and the frosting was almost like a thick glaze, yet hardened nicely.  No Qview out of the oven, and once frosted, they went quick, lol!  But I got a couple after hearty consumption!






post #5 of 5

Both sound good! Thanks for sharing these.

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