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

Ingredients:


500ml 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)

Method:

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.

Enjoy

Hey Annie, it's really nice and refreshing, let me know how you go

Bumping this for tomorrow as I have 2 large tubs of cream that are due to expire on the 16th and I have my own sage and lemons, perfect!

*fingers crossed I don't forget!*

Gives your arm a good work out!

Enjoy!