EASY CARAMEL ICE CREAM

EASY CARAMEL ICE CREAM
1 cup heavy cream
1/2 cup Da Vinci sugar free syrup, caramel flavor
Liquid Splenda equal to 1/4 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon caramel extract, optional

Mix all of the ingredients in a 2-cup glass measuring cup and freeze in an ice cube tray at least 4 hours. Once the cubes are frozen solid, take them out of the tray and store in the freezer in an airtight container until 1 hour before serving time. Place the frozen ice cream cubes in a food processor, with chopping blade inserted, and let them stand at room temperature 1 hour or 30 minutes if it's a very warm day. Start checking the cubes after 30 minutes. You can tell if the cubes are ready if you can easily break them up with a fork but there is no liquid in the bottom of the processor. Process until the ice cream is smooth and creamy, scraping down the sides of the processor as needed. If the processor is acting a bit sluggish, add a teaspoon or so of water to help it get moving. Serve at once and do not refreeze for more than a few minutes before serving.

Makes 2-3 servings

TIP: If the cubes don't easily pop out of the tray, fill the kitchen sink with about an inch or two of very hot water. Set the tray in the water for a few seconds or until the cubes can be popped out of the tray.

Per 1/3 Recipe: 277 Calories; 29g Fat; 2g Protein; 3g Carbohydrate; 0g Dietary Fiber; 3g Net Carbs
Per 1/2 Recipe: 415 Calories; 44g Fat; 2g Protein; 4g Carbohydrate; 0g Dietary Fiber; 4g Net Carbs

This wasn't my favorite flavor. I think the taste of the caramel syrup is a bit too strong. This batch did come out very creamy though and my husband said he liked it very much. I'm finding out through some of my ice cream experiments that there is a problem with Splenda and cold desserts. It seems that no matter how much Splenda is added, it doesn't increase the sweetness. The first couple bites will be extremely sweet and after that the sweetness sort of disappears. For that reason, I will start cutting back on how much I use in my ice cream recipes. The first 1/2 cup is definitely necessary, but from there, I'd start with about 2 tablespoons of additional sweetener and up to 1/4 cup maximum.

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