Creating your own low carb ice cream at home is a delightful and rewarding experience. With the right ingredients and an ice cream maker, you can enjoy a creamy, smooth dessert that aligns with your dietary preferences. Let’s dive into the detailed steps and ingredients needed to make this mouthwatering low carb ice cream, which is perfect for those on a keto diet or anyone looking to reduce their sugar intake.

Essential Ingredients

To begin, gather the following ingredients:

8 fluid ounces of Light Whipping Cream or Pouring Cream: This forms the base of your ice cream and contributes to its creamy texture.

3 Egg Yolks: Egg yolks are crucial for achieving a rich and velvety custard base.

4 ounces of Cream Cheese: Cream cheese adds a tangy flavor and creamy consistency to the ice cream.

4 ounces of Natvia (a natural sweetener): Natvia, also known as Swerve, is a sugar substitute that keeps the ice cream low in carbs while providing the sweetness you desire.

1 teaspoon of Vanilla Extract: Vanilla extract enhances the overall flavor of the ice cream, giving it a classic, sweet aroma.

2 tablespoons of Lemon Juice: Lemon juice adds a slight tartness that balances the sweetness and richness of the ice cream.

10 fluid ounces of Heavy Cream: Heavy cream increases the creaminess and ensures a smooth texture.

Making Low Carb Ice Cream

Heating the Light Whipping Cream

Begin by warming the light whipping cream in a saucepan over low heat. Heat it just until it starts to steam, being careful not to let it boil. This step is crucial for creating the custard base.

Preparing the Egg Mixture

In a separate bowl, combine the egg yolks, cream cheese, Natvia, and vanilla extract. Use a hand mixer on medium speed to blend these ingredients until they are well incorporated and smooth.

Tempering the Eggs

To temper the eggs, gradually pour about a quarter of the warmed light cream into the egg mixture while continuously stirring. This prevents the eggs from cooking too quickly and curdling.

Combining the Mixtures

Once the eggs are tempered, pour the rest of the warm cream into the egg mixture. Stir thoroughly to combine all the ingredients.

Cooking the Custard

Return the mixture to the saucepan and heat it over low temperature. Stir constantly to prevent the eggs from scrambling. Continue to cook until the mixture thickens into a smooth, velvety custard.

Cooling the Custard

Remove the custard from the heat and transfer it to a heatproof bowl. Stir the custard continuously for about 5 minutes to help it cool down slightly. Then, place the bowl in the fridge and let it cool completely for about 10 minutes.

Whipping the Heavy Cream

While the custard cools, lightly whip the heavy cream until it forms very soft peaks. Be careful not to overwhip, as you want the cream to be soft and airy.

Incorporating the Lemon Juice

Once the custard has cooled, stir in the lemon juice. This will add a refreshing hint of tartness to the ice cream.

Folding in the Whipped Cream

Gently fold half of the whipped cream into the custard mixture. Once it’s well incorporated, fold in the remaining whipped cream. This step ensures the ice cream will be light and airy.

Churning the Ice Cream

Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 25 minutes, until it reaches the consistency of firm soft serve ice cream.

Freezing the Ice Cream

Transfer the churned ice cream into a suitable container and place it in the freezer to harden for at least 1 hour before serving.