This is a Tessa Kiros Recipe from her book Falling cloudberries which I did a low carb version of. I stuck to her original amounts of sweet but next time I will reduce it to half a cup. I used a mixture of xylitol and splenda tablets which I ground until fine like castor sugar. Obviously this could be interchanged with other flavours which is what I plan on doing
Low Carb Lemon & Sage Ice Cream
Juice and rind from 1 lemon
2/3 cup sweetener (I used 1/2 xylitol and 16 splenda tablets ground finely)
1 tsp sage leaves, chopped finely (I used 4 leaves)
Place cream, lemon rind and sage in heavy based saucepan and slowly bring to boil, allow to cool and infuse flavours.
Whisk the lemon juice and sweetener with a tablespoon of the hot cream until sweetener is dissolved. Add cream mixture and whisk really well. Cover and chuck in freezer for 1 hour.
Remove from freezer and give ice cream a really good whisk and return to freezer for 2 hours. Remove from freezer and give it another really good whisk then place in a freezing container with airtight lid (I just used one of those pyrex dishes with silicone lid), seal and put back in freezer until firm.