This is a slightly altered version of a very traditional recipe. You could also just go with regular sugar and enjoy it since you’re working out so hard!

1 cup Splenda
12 egg yolks
4 cups whole milk
1 cup half and half cream
8 ounces brandy
4 ounces gold rum
1 tablespoon vanilla extract
1/2 teaspoon ground nutmeg

Beat the Splenda into the egg yolks until well blended. In a large saucepan, bring the milk to a simmer over medium heat. Watch closely so that it does not burn. Slowly beat the hot milk into the egg yolks. Pour the egg yolks and milk mixture back into the pan and cook over low heat. With a candy thermometer, check the temperature of the egg yolks while you continue to stir constantly until the temperature reaches 150 degrees. Immediately remove from the heat. Pour the mixture through a strainer into a large bowl and cool.

Meanwhile, beat the cream in a small bowl until it is slightly thickened. Fold into the cooled egg mixture. Stir in the brandy, rum, vanilla and nutmeg until well blended. Cover and place in refrigerator for at least 4 hours.
Makes about 16, 1/2-cup servings