Adapted from Low Carb Recipe Forum
(original used heavy cream!
1 tablespoon Splenda
1/2 teaspoon vanilla extract
1/2 cup evaporated skim milk
6 tablespoons salt
3 cups ice
1 sandwich sized ziploc bag
1 gallon sized ziploc bag
In sandwich sized ziploc combine the sugar substitute, vanilla
extract, and milk. Seal the bag and shake slightly to mix
ingredients. In the gallon sized ziploc bag, add 3 cups of ice
(or fill half the bag with ice) and add 6 tablespoons of table salt.
Place the sealed sandwich sized bag into the gallon bag and seal
the gallon bag. Shake the entire contents for at least 4 minutes
(longer for harder ice cream). Once desired hardness has been achieved
remove smaller bag and rinse thoroughly with cold water (if you miss
this step you may wind up with salty ice cream)
This recipe makes about 1/2 cup of ice cream. Remember to count as a cup of skim milk.