Low Carb Vanilla Ice Cream Base -- Slow Cooker

From "The Everyday Low Carb Slow Cooker Cookbook" Page 210 Vanilla Ice Cream Base 2 cups half and half 1 cup Splenda Granular Sweetner pinch salt 4 egg yolks 4 cups heavy cream 1 1/2 teaspoon pure vanilla extract (not imitation) 1. Mix all ingredients together in the slow cooker crock. Cover and cook on low for 2 1/2 horus, whisking several times during cooking. 2. When cooking is complete, test to be sure it's ready using the "wooden spoon test." Dip a clean wooden spoon into the mixture, then run a clean finger over the back of the spoon (through the mixture). If your finger leaves a "trail" then the base is done. If no "trail", cook 1/2 more and test again. 4. Transfer the ice cream base to a bowl and let it cool completely in the refrigerator. Freeze ice cream according to ice cream freezer manufacturer's directions. Estimated Prep Time: 10 minutes Cook Time: 3 Hours Servings: 16 (1/2 cup servings finished ice cream) Calories: 260 Protein: 3 gram Net Carbs: 3 gram Fat: 27 gram Cholesterol: 146 mg Sodium: 54 mg Cook's tips: * Because there is no added sugar in the ice cream base, it freezes very quickly and stays very hard when frozen. You may want to soften it slightly before serving. * Save your egg whites for an omelet breakfast after making this recipe. * This ice cream base also makes a great vanilla sauce for fresh berries. NOTE: I have not personally tried this recipe.