Wash the lemons and freeze them in the freezer for 1 hour. About 15 minutes after you take them out, when they are ready to cut, cut them into 8 pieces and remove the seeds and stem.

Add the lemons and Splenda Granule to the rondo. Mix the lemons until the lemons are well crushed and the Splenda Granule has a puree consistency. It is a process that takes a little time and it is normal for small pieces of lemon to remain. For easier disintegration, add a quarter of the milk you will use and continue the process. When the mixture is smooth, put it in the refrigerator.

Put the cold cream you have just taken out of the refrigerator into a separate bowl and let it swell a little with a mixer. This is done to make the ice cream lighter and softer. Add the remaining cold milk into the cream and whisk a little more.

Separate 1 tablespoon of cream, add turmeric powder – to give colour to the lemon ice cream – and mix until homogenous.

Take out the lemon mixture that you have kept in the refrigerator and add it to the turmeric cream and mix it in the rondo for a while until it gets a smooth consistency.

Put this mixture in a storage container with a lid and put it in the freezer and take it out after 1 hour and mix it again. Repeat this process 3 times with 1 hour intervals. After the 3rd process, your Lemon Ice Cream with Splenda is ready; keep it in the freezer for at least 5 hours and then serve.

Bon Appetit!

* If sugar was used instead of Splenda, 1 portion would be 85 calories!