Coffee Hazelnut Ice cream

2 2/3 Tbsp granulated sugar
2 2/3 Tbsp Splenda
2 tbsp light corn syrup
3 tbsp powdered milk
2-3 tbsp instant coffee
2 cups skim milk
1 cup light whipping cream
2 tbsp cornstarch
3 tbsp low fat cream cheese
2 Tbsp sugar free hazelnut syrup

1. Combine the first 7 ingredients in a large saucepan and whisk over a medium heat until the mixture comes to a boil, then turn the heat onto low.

2. Combine the cornstarch and 1/4 cup of the hot milk mixture in a small bowl, then add this back into the saucepan. Turn the heat up to medium-low and continue to whisk for 5 minutes.

3. In a large bowl, stir together the cream cheese and hazelnut syrup. Whisk in 1/4 cup of the hot milk mixture until smooth, then whisk in the rest.

4. Pour the mixture into a jug and put it in the fridge / freezer until it is completely cool; or pour into a ziplock bag, seal it, then put into a bowl of water and ice until completely cool.

5. Pour into your ice cream maker, and freeze according to the manufacturers instructions. Transfer to a container and put in the freezer for a few hours until firm.

Serving Size: Makes 12 servings