- 4 whole eggs
- 2 1/4 c. Splenda (or sugar)
- 1/4 c. Brown Sugar Diabetisweet (or brown sugar)
- 4 c. heavy cream
- 1 pint Half & Half
- 4 Tbsp. vanilla
- zest of one lemon (reserving some to use for garnish)
- 1 tsp. lemon extract
- 2 Tbsp lemon juice to create a sunburst flavor.
Beat the eggs in a medium sized bowl. Add Splenda and Brown Sugar Diabetisweet to the beaten eggs a little at a time, while still beating. Add the remaining ingredients and mix thoroughly. Pour into your ice cream freezer and freeze as directed. No cooking necessary!
Check out all the variations that can be made using this as a base on the Desserts page, from caramel with toasted pecans to peach.
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