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VANILLA ICE CREAM

I made this recipe yesterday [4 Nov 2002] ...best batch yet ;-)

2 TBL Lecithin granules blended to a dust like powder (0 carbs)
1C cold Splenda Vanilla Syrup (SF Davinci's or SF Toranis) or Stevia Vanilla Syrup (see my recipe)
2C very cold Heavy Whipping Cream (13.2 carbs)
1 tsp. Vanilla
1/4 - 1/2 tsp liquid Stevia (see recipe) or Liquid Splenda (0 carbs)
1 tsp. vanilla extract (0.6 carbs)
2 TBL Glycerin (0.5 carbs)
1/4tsp. Xanthan Gum (0 carbs)

Blend the lecithin in the blender until powdery. Then blend with the Vanilla syrup. Scrape down sides of blender and add everything else except the xantham gum. Blend well (about one minute). While mixture is blending slowly drizzle in the 1/4 tsp. Xantham gum. take about 30 seconds to do this. It will start to thicken. Place in the freezer in the blender for about 10 minutes. Start ice cream maker and immediately pour into the ice cream maker.

Total of 14.6 carbs. It had a good consistency, not too sweet, good vanilla flavor. It froze stiff in about 30 minutes in my Cuisinart. After 2 hrs. in the freezer it was still spoonable and excellent tasting...not a bit grainy. I froze the remainder.