Basic Ice Cream
| 1 Lg | Pasturized Eggs |
| 1½ Tbsp | Swerve or Truvia |
| ¼ tsp | Xanthan Gum |
| 1 Tbsp | Vegetable Glycerin |
| Important note: Be sure to get a USP certified Food Grade glycerin. Some glycerins are TOXIC and should not be consumed. | |
| 1 big pinch | Salt |
| 1 Tbsp | LorAnn Oils Flavor Fountain Flavoring |
| (Any Flavor) | |
| 22 drops | Liquid Sucralose |
| 2¼ Cups | Heavy Cream |
Beat eggs with hand mixer on highest speed until light and fluffy. Mix Swerve or Truvia and Xanthan Gum together. Sprinkle into eggs while beating on highest speed. Eggs will thicken slightly. Add salt, flavoring and liquid sucralose.
Freeze in an ice cream maker according to manufacturer's instructions.
Makes about 1 quart ice cream. Recipe can be halved to make pints
Serving size: 2 ounces by weight
Calories: 202
Carbohydrates: 3g
Protein: 2g
Fat: 20g
For more great low-carb ice creams and more information on how to make low-carb ice cream in general check out Gerard Pinzone's Blog. He's the man with the science.