Aprons Required: I Scream...for Low Carb Ice Cream!!!!

I've been away for longer than I thought! Let's just say, "I've been busy..." and leave it at that!

I'm still busy, but I'm busy and I miss blogging...so, here's the latest obsession of mine....low carb ice cream!

I had my first of this when my BFF, Melinda, made some for me up at the cabin one weekend.....it was SO delicious!!! We did notice that her recipe was less sweet the more frozen it was, so I thought about it and here's my adaptation of her recipe....

For the base I use 8 eggs, 3 cups of half and half, 2/3 cups of Splenda, 1 tablespoon of vanilla.

I started by separating the yolks from the whites....I've seen this done a lot of different ways, but I just put the whole egg in my hand and allow the whites to just fall off!

Do what you want with your egg whites....I pitch them.

The next thing I do is add 1.5 cups of the half and half to the eggs....

...and mix!

Then add the vanilla....

Then the Splenda (or whatever sweetener you prefer).

Meanwhile, I heat the remaining half and half just until you see the smoke start to rise off of it....not too much or it will curdle! Then add a few tablespoons, one at a time, in order to temper the eggs and not cause them to cook or separate.

Then I add the rest, mix well and put it back on the stove on medium low and stir and stir......

...and stir until it begins to thicken enough to coat the back of a spoon....like this...

For this batch, I melted a stick of butter and let about a cup (more or less, if you like) of pecans...

....then added them to the egg/half and half mixture and set the pan into an ice bath...

Once it's cooled to room temperature, I put it into my Cuisinart ice cream machine....

...and let the magic begin....

After it started to get really thick....you can tell when it's ready because it STOPS getting thicker...then I put it into a tightly sealed container and put it in the freezer.