This is WORTH the 'trouble'!!! I am on a low sugar diet by choice (which we all should be) and I made this ice cream with Splenda* brand alternative sweetener. It goes thru your system, and does not get absorbed into the blood stream, because your body mistakes it for something unabsorbable, like dietary fiber. It's fabulous. And, like the jingles claim, it does taste just like sugar. Anyhow, you've got to be really careful not to let the custard boil. If you use medium heat all through the recipie, it'll boil at some point. After seeing the first few 'boils' in the cream mix, take it off the heat and immediately turn the stove down to medium-low. Half way to medium. Then, watch it carefully, and stir OFTEN. I found that it is thick enough to 'coat the back of a spoon' in it's plain cream mix form, but when the final custard has been cooking for 3 or 5 minutes, and it does seem nice and thick to you, it's done. If you have a newer 'ice-less' ice cream mixer, and you are going to be using online recipes, you should definately find out what the capacity of your freezer bowl is. I have the Cuisinart ICE-20, and any recipe with a total of roughly 2 1/2 to 3 cups of dairy products in it is definately going to fill it up. Don't forget how ice cream seems to double in volume when it is freezing up. If the recipe seems too big, take advantage of allrecipe's fabulous scaling option at the bottom of the main recipe page. Just tweak it until the cuppage is correct for your mixer. Also
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