Start by mixing 2 cups of nonfat milk, powdered milk and Splenda in a heavy saucepan. Heat to a simmer, but don't allow it to boil. Then set aside the warm milk.

Whip egg yolks until they're thick and creamy. They'll be a light, creamy color and you'll be able to draw a spatula through the yolks and leave a ribbon.

Add one cup of the hot milk to the eggs while constantly whisking the mixture. This tempers the yolks so that the hot milk doesn't cook them.

Pour the egg-and-milk mixture back into the pot and turn the heat up to medium. Cook over medium heat, stirring constantly, until the mixture is about the thickness of thick gravy.

Stir in the cold milk (you can use half and half or light cream instead for creamier ice cream) and vanilla, then refrigerate till chilled -- at least eight hours or overnight.

Add pureed or chopped fruit to the custard mixture, and then pour it into your ice cream freezer bowl. From here on out, follow the directions on your ice cream freezer.

Sugar Free Ice Cream Add-ins

2 cups of pureed mangoes

2 cups hulled, pureed strawberries

1 cup of raisins macerated in 1/4 cup brandy or rum

2 cups mixed berries, pureed and strained to remove seeds

1/2 cup very finely chopped mint leaves with 1 c. pureed peaches

About the Author

Jennifer Bailey is a freelance writer who writes about losing weight and keeping it off by exercising and eating low calories meals made with items like Splenda.