Frozen Custard Ice Cream

By AzWench

Ingredients

• 2 cups half-and-half
• 1 teaspoon vanilla
• 4 egg yolks
• 1/3 cup Splenda
• 6 strawberries, cut in fans for garnish
• 6 sprigs fresh mint, for garnish

Preparation

Step 1

Prepare ice water bath with an insert bowl.

In a heavy saucepan, scald 1 cup of the half-and-half and mix in the vanilla.

In a mixing bowl, beat the egg yolks with the nonheated remaining cup of half-and-half and blend in the Splenda. Then slowly whisk in the very hot half-and-half and pour everything back into the saucepan.

Place the saucepan back on the stove and reduce the heat to medium. Cook while stirring slowly and constantly with a wooden spoon for about 25 minutes until the sauce thickens enough to coat the back of a spoon, being careful not to ever let the sauce boil. (If the sauce gets too hot, just remove the saucepan from the stove for a minute and turn down the heat a bit before resuming cooking.)

When done, immediately remove from the heat and pour the sauce into a bowl resting in an ice water bath to cool the custard quickly.

Pour the cooled custard into 6 champagne glasses and freeze as ice cream or serve refrigerated as parfaits. Garnish each with a strawberry fan and a sprig of fresh mint before serving, is desired. (If frozen ice cream is too hard to eat, thaw for a couple of minutes before serving.)