Smooth and creamy with big strawberry flavor, this low carb homemade ice cream is a summer treat that won't put your low carb diet on hold. Just 5 carbs in a generous 3/4 cup serving!
Course Dessert
Cuisine American Classic
Keyword easy, ice cream, strawberry
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
freeze 4 hourshours
Total Time 15 minutesminutes
Servings 4
Calories 447kcal
Author Katherine Peters
Ingredients
3egg yolks
1 1/2cupsheavy cream
1cuphalf and half cream, you may know it as light cream
1/4cuppowdered Swerve sweetener
1/4teaspoonsalt
1/3cupsugar free strawberry syrup, I used Torani
2tablespoonstequila
1teaspoonvanilla
1/4teaspoon xanthan gum, optional - helps with texture
1/8teaspoonlemonade water enhancer
Instructions
Beat the egg yolks until very light and lemon colored and set aside.
Add the half and half, the heavy cream, Swerve, and the salt to a heavy sauce pan and heat until just about to boil - bubbles will form around the edge of the pan and it will start to steam.
With the mixer running, carefully pour 1/4 of a cup of the hot cream mixture into the egg yolks.
Pour the egg mixture back into the pan whisking constantly so the egg yolks don't scramble.
Heat until the mixture thickens and coats the back of a spoon -- don't let it boil.
Cover and refrigerate until cool.
Add the syrup, tequila, vanilla, xanthan gum, and water enhancer and whisk in well.
Pour into an ice cream maker and freeze according to manufacturers instructions.