I just buy the Breyers Carb Smart.

It's the easiest recipe.

Jennifer

Vanilla Bean Ice Cream

4 cups heavy cream

1/2 vanilla bean (approx. 4 inches long)

1 tsp vanilla extract

6 egg yolks

3/4 to 1 cup of Splenda (or 18 to 24 packets)

Put the cream in a medium saucepan. Use a sharp knife to split the vanilla
bean in half lengthwise. Use the edge of the knife to scrape out the
"seeds".  Stir the seeds and bean pod into the cream. Bring the mixture to a
slow boil over medium heat, reduce the heat to low, and simmer for 30
minutes, stirring occasionally. Combine the egg yolks and Splenda in a
medium bowl.  Use a hand mixer on medium speed to beat until the mixture is
thick, smooth, and pale yellow in color, about 1-1/2 to 2 minutes. Remove
the vanilla bean pod from the cream mixture.

Pour out 1 cup of the hot liquid. With the mixer on low speed, add the cup
of hot cream to the egg mixture in a slow steady stream. When thoroughly
combined, pour the egg mixture back into the saucepan and stir to combine.
Cook, stirring constantly, over medium low heat until the mixture is thick
enough to coat the back of a spoon. Strain through a wire sieve to remove
any egg bits. Transfer to a bowl, cover with a sheet of plastic wrap placed
directly on the custard, and chill completely.

Turn the machine ON first, pour the chilled custard into the freezer bowl
and let mix until thickened, about 25 - 30 minutes.

                    "ziploc" Vanilla Ice Cream

Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Ice Cream

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 1         tablespoon  sugar substitute
    1/2      teaspoon  vanilla extract
    1/2           cup  heavy cream
 6        tablespoons  salt
 3               cups  ice

In sandwich sized ziploc combine the sugar substitute, vanilla extract, and
heavy cream.

Seal the bag and shake slightly to mix ingredients.

In the gallon sized ziploc bag, add 3 cups of ice (or fill half the bag
with ice) and add 6 tablespoons of table salt.

Place the sealed sandwich sized bag into the gallon bag and seal the gallon
bag.

Shake the entire contents for at least 4 minutes (longer for harder ice
cream).

Once desired hardnes has been achieved remove smaller bag and rinse
thoroughly with cold water (if you miss this step you may wind up with salty
ice cream)

                                   - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 441 Calories; 44g Fat (89.4% calories
from fat); 2g Protein; 9g Carbohydrate; 0g Dietary Fiber; 163mg Cholesterol;
38460mg Sodium.  Exchanges: 1/2 Non-Fat Milk; 9 Fat; 1/2 Other
Carbohydrates.

NOTES : for those in your family not lcing you can use milk and regular
sugar in this recipe! Great fun for kids to do.
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* Exported from MasterCook *

                         Double Berry Ice Pops

Recipe By     :n/a
Serving Size  : 6     Preparation Time :0:00
Categories    : Ice Cream

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 2               cups  unsweetened frozen blueberries -- thawed
    3/4           cup  water
    1/2           cup  Atkins Sugar Free Strawberry Syrup
 1           teaspoon  grated orange rind

Process blueberries, water, syrup and rind in blender until smooth.  Pour
into plastic ice pop molds.  Freeze until solid, about 3 hours.

This recipe yields 6 servings.

Carbohydrates: 6.5 grams
Net Carbs: 5 grams
Fiber: 1.5 grams
Fat: 0.5 grams
Calories: 27

Description:
 "These fruit based bars are so easy to make there's no excuse for not
keeping a batch in the freezer all the time."
Source:
 "Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
 "06-29-2003  by Joe Comiskey - Mad's Recipe Emporium"
                                   - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): trace Calories; trace Fat (1.4%
calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 1mg Sodium.  Exchanges: 0 Fruit.
--------------------------------------------------
* Exported from MasterCook *

                        Frozen Orange Creamsicle

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Ice Cream

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 2       small packag  sugar-free orange gelatin
 2               pkts  Splenda -- or NutraSweet?
 1                cup  heavy cream
 2               cups  boiling water
 1                cup  crushed ice

Add 2 cups boiling water to Jell-O mix as per package directions and mix
well till fully disolved. Add crushed ice to the mixture and stir to melt
ice and cool mixture. Add sweetener and heavy cream. Mix well, pour into
freezer bowl or individual cups and chill until firm. (These can also be
poured into freezer-pop holders to make true
creamsicle type treats!)

                                   - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 123 Calories; 11g Fat (87.1% calories
from fat); 3g Protein; 1g Carbohydrate; 0g Dietary Fiber; 41mg Cholesterol;
144mg Sodium.  Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 2 Fat.
-----------------------------------------
* Exported from MasterCook *

                             Lemon Sherbert

Recipe By     :Dana Carpender
Serving Size  : 8     Preparation Time :0:00
Categories    : Ice Cream                       Jello

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 1            package  sugar-free Jello -- lemon flavor
 2               cups  boiling water
 2               cups  plain yogurt
 2          teaspoons  lemon extract
 3        tablespoons  Splenda granular
    1/4           cup  vanilla-flavored whey protein powder

Put the gelatin powder in a blender and add the water.  Blend for 20
seconds, or just long enough to dissolve the gelatin.

Add the other ingredients and blend well. Put the blender container in the
refrigerator and let it chill for 10-15 min.  Take it out and blend it again
for about 10 seconds, then chill for another 10-15 min.  Give it another
quick blend when its done chilling.

Pour the sherbert mixture into a home ice cream freezer, and freeze
according to manufacturer's directions.

Source:
 "500 Low Carb Recipes"
Copyright:
 "2002"
                                   - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 72 Calories; 2g Fat (31.4% calories
from fat); 8g Protein; 4g Carbohydrate; 0g Dietary Fiber; 17mg Cholesterol;
76mg Sodium.  Exchanges: 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

NOTES : Yield is 8 servings of 1/2 cup.
-----------------------------------------------------
* Exported from MasterCook *

               Tamara's 'base' Ice Cream (w/ Variations)

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Ice Cream

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 1                cup  heavy cream
 1                cup  whole milk
 2                     egg yolks
 2        tablespoons  sugar-free vanilla pudding and pie filling --
instant
 1         tablespoon  vanilla extract -- pure
 8          teaspoons  equal? sweetener -- or Splenda

   Slowly heat the cream and milk, whisking in eggs... add pudding mix and
vanilla...  heat till mixture begins to thicken... but not TOO much (don't
want to 'cook' the egg yolks).  After it cools some, mix in the Equal
packets.

Since I'm not adding the Equal until after it cools off, I don't have to
worry about the heat-breakdown problem Equal has... and since it's cheaper
than Splenda, I use it instead.  However, I don't have any trouble with
Equal in my diet... if you do, Splenda substitutes just fine.

To this base I may add a variety of things depending on what flavor I'm in
the mood for:
   Vanilla:    Add another Tbs. of pure vanilla extract
   Orange-Cream:  Add 1 Tbs. of pure vanilla extract and 1/2 Tbs. Orange
Extract
   Amaretto:  Add 1/2 Tbs. almond extract and some sliced or slivered
almonds saut?ed first in butter.
   Chocolate Chip:  chop a bar of Carbolite Milk Chocolate Bar and add to
Vanilla recipe.
   Mint Choc Chip:  same as above, with tsp. of mint extract
   Maple Nut:  Add 1/2 Tbs. of Maple Extract and some nuts (your choice)
saut?ed first in butter.
   Strawberry:  Add 6 strawberries, chopped, to vanilla recipe.
   Berry:  Add 1/4 - 1/2 cup mixed berries to vanilla recipe.

The possibilities are endless!  These are just a few of my more favorite
varieties.  I'd love to hear your ideas you've tried.  I usually eat this in
serving sizes about 1/3 - 1/2 cup in size...  not much if you're used to
polishing off a pint, I know... but it really does satisfy my ice cream
craving and gives me that wonderful feeling that I'm still able to treat
myself to delicious desserts and still feel healthy and lose weight.  One
recipe usually makes about 4 servings

--------------------------------------

Lemon Ice Cream
1 cup cream
1 cup Water
Sweetener to taste
1 tbsp. protein powder
Skin of 1 lemon
Juice of 3 lemons

Mix all ingredients and put in an ice-cream-maker.
If you have no ice-cream-maker, mix very well and put the bowl in a
freezer. Every 20 minutes mix very well.

---------------------------------------------------------------------------------------------------------------------

Chocolate Ice Cream

Blend 5 egg yolks, 1/4 cup water, 1 tsp. vanilla and 10 tsp. of two
sugar substitutes, such as splenda or stevia (the two will make a more
sweet flavour then using just one), and a tablespoon of cocoa.

Add the mixture with two cups of cream to your ice cream maker, and
mix.

---------------------------------------------------------------------------------------------------------------------

Vanilla Ice Cream

1 egg
1/3 cup Splenda
1 teaspoon vanilla
1 1/2 cups whipping cream

Mix egg and Splenda together really well until thick and creamy. Stir
in vanilla and whipping cream. Put in ice cream maker and mix.  
Makes about 1 pint, 3 grams of carbohydrates total.