Homemade No-Sugar-Added Vanilla Ice Cream

1-pint heavy whipping cream (organic, preferred)

6 packets natural, no-calorie sugar substitute (equal to ¼ cup granulated sugar)

1½ teaspoons vanilla

Scant 1/8 teaspoon kosher salt

A half-hour before making the ice cream, place the mixer's bowl and wire whisk attachment in the freezer.

Take a large piece of plastic wrap and line the interior bottom and sides of a 9-by-5-inch loaf pan; draping the excess over the pan's edges. Place pan in the refrigerator. Have a second piece of plastic wrap, larger the pan's opening, ready.

Transfer the mixer's bowl and wire whisk to a stand mixer. Add the whipping cream, sugar substitute, vanilla and salt to the mixer's bowl. Start the mixer on lowest speed; gradually raising the speed to high. Whip the cream until it holds soft peaks, about 5 to 6 minutes (about half way through you may have to scrape the bowl's sides down once).

Remove the wrap-lined loaf pan from the refrigerator. Transfer the mixing bowl's whipped contents to the chilled loaf pan; smoothing out the top. Place the second piece of plastic wrap on top; gently pressing it into the whipped cream surface all the way to the pan's edges. Place the pan on a level rack in the freezer for 4 to 5 hours, or overnight.

To serve: Remove the ice cream from the freezer and let sit at room temperature for 15 minutes. Lift the ice cream out of the pan using the excess plastic wrap on the sides and place on a cutting board. Remove the plastic wrap from the ice cream's top. Using a sharp, thin knife, cut one-inch crosswise slices; placing each slice in a serving bowl. Top with fruit, or miniature chocolate chips, or chopped nuts. Serve immediately.

Makes 8 servings.

Nutrition values per serving without toppings: 208 calories (95.4 percent from fat), 22 g fat (13.7 g saturated fat), 0.1 g carbohydrates, 0.1 g sugars, 0 g fiber, 0 g protein, 80 mg cholesterol, 38 mg sodium.

Don Mauer