Sugar Free Blackberry Cabernet Ice Cream
Christine's original recipe
2 cups 2% milk
3 egg yolks
9 packets Splenda (6 tablespoons sugar for you non-Splenda users), more if you want it sweeter
1 cup Christine's Blackberry Cabernet sauce, strained
1/2 to 1 cup heavy cream
Bring the milk to a simmer on low heat until bubbles form around the edge of the pan. Romove from heat.
Meanwhile, beat the egg yolks with an electric mixer until the yolks begin to turn pale yellow.
Add in the Splenda or sugar and continue beating until the yolks are thickened and form ribbons when dripping from the beaters.
Using a whisk, mix one-third of the hot milk into the egg yolks then gently whisk this back into the remaining milk in the saucepan.
Heat gently over low heat, stirring constantly with a wooden spoon.
Do not allow mixture to boil. It is ready when the custard coats the back of the wooden spoon and you can run a track through it with your finger that won't disappear.
Remove the pan from the heat and allow to cool for about 10 minutes.
Gently whisk the strained blackberry cabernet sauce into the custard, mixing thoroughly.
Chill for at least 4 hours or overnight.
Gently whisk in the cream just before processing.