Ingredients

　　6 egg yolks

　　1 quart (4 cups) whole milk

　　1 cup Equal Spoonful sweetener

　　1/2 teaspoon salt

　　1 quart heavy cream

　　2 tablespoons vanilla extract

　　Beat the egg yolks and pour them into a 3-quart saucepan. Stir in the milk, Equal Spoonful, and salt. Stirring constantly with a wooden spoon, cook over low heat until the mixture lightly coats the back of the spoon, about 15 minutes. Remove the pan from the heat and allow to cool for 10 minutes. Stir in the cream and vanilla. Chill the mixture in the freezer for about 15 minutes. Pour into an electric or manual ice-cream maker and process according to manufacturer’s directions.

　　Cooks' Note

　　This is not a low-fat dessert! However, neither is it a high-glycemic index dessert. If you know you will be making ice cream on a given day, plan your other meals to be very low in saturated fat. And as with many vanilla ice cream recipes, peaches, strawberries, or other fruits can be added while cooking and freezing. Eating ice cream every day is not a good idea if you are trying to lose weight! Make yourself some meringue cookies with the leftover egg whites.

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