EASY PEPPERMINT ICE CREAM
1 cup heavy cream or half and half
1/2 cup Da Vinci or Torani sugar free syrup, peppermint flavor
Liquid Splenda equal to 1/4 cup sugar
1/2 teaspoon peppermint extract
2 drops green food coloring
Mix all of the ingredients in a 2-cup glass measuring cup and freeze in an ice cube tray at least 4 hours. Once the cubes are frozen solid, take them out of the tray and store in the freezer in an airtight container until 1 hour before serving time. Place the frozen ice cream cubes in food processor, with the chopping blade inserted, and let them stand at room temperature 1 hour or 30 minutes if it's a very warm day. Start checking the cubes after 30 minutes. You can tell if the cubes are ready if you can easily break them up with a fork but there is no liquid in the bottom of the processor. Process until the ice cream is smooth and creamy, scraping down the sides of the processor as needed. If the processor is acting a bit sluggish, add a teaspoon or so of water to help it get moving. Serve at once and do not refreeze for more than a few minutes before serving.
Makes 2 large servings
TIP: If the cubes don't easily pop out of the tray, fill the kitchen sink with about an inch or two of very hot water. Set the tray in the water for a few seconds or until the cubes can be popped out of the tray.
With heavy cream:
Per Serving: 417 Calories; 44g Fat; 2g Protein; 4g Carbohydrate; 0g Dietary Fiber; 4g Net Carbs
With half and half:
Per Serving: 164 Calories; 14g Fat; 4g Protein; 6g Carbohydrate; 0g Dietary Fiber; 6g Net Carbs
This is very nice and minty. I made mine with half and half so it was very soft and icy cold. I think I will go back to using cream for my ice cream from now on. Cream gives it a thicker, creamier texture and it's not so much like sherbet.