I had seen this done on television long ago but didn't try it until last
night.  Unfortunately I don't have exact measurements of what I made, but
it's not really critical.  If you get the ice cream to a consistency and
flavor you like...you've made it right!

I put about 1 cup of frozen blueberries in a food processor, added about
1/4 - 1/3 cup of cream, a few tablespoons of milk, and about 1/4 cup of
Splenda.  Then I pulsed it several times.  Once everything was more or less
incorporated together, I turned the food processor on high and ran it for
maybe 10 seconds.  Instant ice cream!

I expected it to have an icy, grainy texture, but it was perfectly smooth,
unimaginably tasty, and I didn't have to worry about it having sugar
alcohols.  Leftovers can be put in the freezer and eaten later, but it does
freeze pretty hard, and the texture later isn't as smooth (still tasty,
though), so this is probably best to make in small batches for immediate
consumption.  Fortunately, it's so quick and easy to make, that really
wouldn't be a problem.  I'll probably make it in smaller batches from now
on.  (Less likely to overindulge that way, too.)

Frozen strawberries could also be used for this (that's what I saw on TV).
Raises all kinds of possibilities.

Reb

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