Tuesday, August 6, 2013


This refreshing ice cream remains scoopable for almost a week. The key is in the whipping cream that I use.  Keep egg whites and add a couple of eggs to it to make scrambled eggs. Ice cream is actually a great dessert for low-carbers.  Most ice creams are easy to make low-carb, because they are already high in fat.  We just need to replace the sugar with our favorite low-carb sweeteners.

8 egg yolks
Liquid sweetener to equal 1 cup (250 mL)
1/2  cup fresh lemon juice (125 mL)
1/3  cup powdered erythritol (75 mL)
2 tbsp butter (30 mL)
2 tsp pineapple extract (10 mL)
2 cups whipping cream, (500 mL)
  (the kind that sits on a shelf in a carton)
1 cup half and half (250 mL)

In double boiler, combine egg yolks, liquid sucralose, lemon juice, erythritol and butter.  Over medium heat, bring water to a simmer and whisk the mixture frequently until it thickens, about 10 minutes.  Remove from heat and allow to cool a couple of minutes.  Stir in cream, half and half and pineapple extract.  Refrigerate overnight.  Before placing in the ice cream maker, blend smoothly in a blender or food processor to remove any lumps.

Variation:  Lemon Ice Cream:  Use 1 tsp (5 mL) lemon extract.  This ice cream is not real tart.  You can add more lemon juice up to 3/4 cup (175 mL), if desired.

(5.1 g carbs)

Yield:  8 servings
1 serving
309.8 calories
5.0 g protein
30.1 g fat
0 g fiber
5.5 g carbs

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