Sounds good, but if I 'have to have' ice cream, Breyers CarbSmart is the
best out there.  I just got back from the grocery store and they now stock 5
or 6 different flavors!

Fellow Low Carbers

I have reviewed and tried many Low Carb Ice cream recipes from this
newsgroup and several websites and have modified them to make it better
tasting and smoother while maintaining it low carb. Below is my version of
the ice cream recipes that is as creamy and tasteful as all regular ice
cream.

Enjoy.
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Ice Cream - Low Carbohydrate Recipe

Rich, creamy and very decadent.

Ingredients:
3 cups heavy cream

1 Cup Low Carb Milk Whole Milk
1 cup Splenda (or equivalent)
3 egg yolks
1 tablespoon lecithin

2 tablespoons glycerin
1/2 teaspoon xanthan gum
1 Tablespoon Vanilla Extract

1 Cup of Davinci Flavored Syrup

1 vanilla bean

Directions:

Ice Cream Custard Base

Mix 1/2 of the Davinci syrup to blend (in a mini food processor) the xanthan
gum to a gummy paste, then add it and the remaining 1/2 of the syrup to the
mix. Hold back 1/2 cup of the cream and blend the lecithin  real well in the
mini food processor too, and then add it in to the mix. Pour mixture, the
rest of the cream and milk into a double boiler and heat until the mixture
almost boils.

In a separate bowl, Beat the eggs and add them to the cream. Blend in the
1/2 cup Splenda, vanilla extract and glycerin until smooth. Split vanilla
bean lengthwise and scrape out seeds into cream mixture. Gradually add the
remaining 1/2 cup Splenda and whisk briskly until blended and there are no
lumps. Add 4 tablespoons of the warm cream mixture to the egg yolk mixture,
stirring until combined. Add another 2 tablespoons of the warm mixture,
stirring continuously until blended. Gradually add the egg yolk mixture to
the warm cream mixture, stirring continuously to prevent the eggs from
curdling. Cook over the simmering water until slightly thickened and the
mixture coats the back of a spoon, about 3 - 4 minutes. Cool completely.
Heat the mixture on the stove on medium heat in a saucepan, stirring fairly
constantly until it reaches 160-180 degrees on a candy thermometer.

Cool completely.

When the mixture is cold, stir gently, and pour into an ice cream maker and
as per the manufacturer's instructions.

Variations:
Berry Flavored
Add 1 cup of berry mixtures once in the ice cream maker.
Chocolate Ice Cream

Add 3 ounces chopped unsweetened chocolate to the initial hot cream mixture.

Note the Glycerine, Xanthum Gum and Lecithin makes the ice cream smoother
and easier to scoop as it helps prevent ice crystals forming.