Ingredients:
5 egg yolks
1 cup Splenda
3 teaspoons no-sugar vanilla extract
1 1/4 cups heavy cream, whipped
1 cup water

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.

Makes 8 1/2-cup servings. 4 carbs per serving.