Lemon Curd Ice Cream
Servings: 8 Servings
A creamy low carb ice cream made with a swirl of sugar free lemon curd
- 2 Cups Cream - heavy/whipping
- 1 Cup Coconut Milk
- ½ Cup Erythritol
- 3 medium Egg Yolks
- 1 Cup Lemon Curd See my sugar free recipe
- 1 Lemon Juice & grated rind
Pour the cream and coconut milk in a saucepan on a medium heat. Do not let it boil.
As the cream is heating, whisk the eggs and erythritol together.
Remove the cream from the heat and gently pour into the egg mixture. Whisk until combined.
Add the lemon juice and rind and stir until combined.
Pour this mixture back into the saucepan on a medium heat and whisk for 5 to 10 minutes until the mixture starts to thicken slightly.
Remove from the heat and add the lemon curd. Stir thoroughly.
Allow to cool or place in the fridge for faster cooling.
Pour into the canister of an ice-cream maker and churn according to manufacturer’s directions.
Makes 8 Servings
Nutritional Info per serving – 565 Calories, 53g Fat, 16g Protein, 8g Net Carbs
Serving: 1serving | Calories: 487kcal | Carbohydrates: 7g | Protein: 13g | Fat: 50g | Fiber: 1g