Homemade Ice cream (lower carb)6 cups heavy fat milk
2 cup heavy cream2.5 cups Splenda
1 cup Lan Guo
1 8 oz package of cream cheese softened3 eggs
3/4 cup Davinci Sugarless Carmel Flavor1 Tablespoon Vanilla
3 ozs of crushed almonds2 ozs or more of sugarless chocolate cut into small bits
In a large sauce pan mix all the ingredients together except the almonds, chocolate and eggs.
Start on low heat and stirring constantly raise the heat to medium when the mixture becomes warm to your touch. Continue stirring every 30 seconds. In a separate bowl mix the eggs and add one cup of the mixture to the mixed eggs stirring constantly. After about a minute add another cup of the hot mixture to the eggs and while stirring..repeat this step to be safe but the eggs should be tempered now so add the mixture that is in the egg bowl to the sauce pan while stirring. Cook about 5 minutes but stop before it starts to get too thick put it in the fridge for several hours to cool down. When its col pour it int your favorite ice cream maker and let it rip.
PS To lower the carbs you might want to use liquid splenda and all heavy cream and or coconut milk for half the mixture.