Vanilla Ice-Cream

Servings: 
8
Ingredients: 

5 egg yolks
110g Splenda
3 teaspoons no-sugar vanilla extract
280g heavy cream, whipped
1/2 pint of water

Instructions: 

Place egg yolks, vanilla extract, sweetener and water in blender. Blend at medium speed for 30 seconds. Fold yolk mixture into whipped cream. Blend well, being careful not to break down volume of whipped cream. Empty into refrigerator tray and freeze for 2 hours.