[madison]

I thought this might interest you all (although I can't take credit for the recipe). It's called 'Ziploc ice cream'...and trust me...this really works!!!

What you need:

1 quart ziploc bag
1 gallon ziploc bag (or you can use a tupperware container with lid)

1/2 c. cream
1 TB. splenda
1/2 ts. vanilla extract

6 TB. Salt
3 cups ice


What you do:

Put cream, splenda, and vanilla in smaller ziploc. SEAL TIGHTLY.

Fill gallon ziploc (or container) with the ice. Add the salt.

Place small ziploc (with ingredients) into larger ziploc (or container). SEAL.

SHAKE...SHAKE...SHAKE. About 4-5 minutes for softserve, or longer if you like your ice cream a little harder.

Remove small bag...RINSE THOROUGHLY BEFORE OPENING (this ensures you won't have ice cream tasting like salt).

Voila. Homemade icecream...just as good (if not better) than the low carb stuff you purchase...

I have tried this recipe, and let me tell you, its fun to make (especially if you have kids) and is quite remarkable if I say so myself. The bag you shake does get really cold (the chemical reaction of the salt and ice), so if you have sensitive hands a tupperware container works just as well. Just make sure you don't shake 'open' the small bag with the cream ingredients.

The serving has a half cup cream, so be careful of the carb creep with that. By making your own, you not only cut out the risk of eating the entire container (if you buy it at the store), but you burn calories while shaking away!!!