Basic Ice Cream 

1 Lg Pasturized Eggs
1½ Tbsp Swerve or Truvia
¼ tsp Xanthan Gum
1 Tbsp Vegetable Glycerin
  Important note: Be sure to get a USP certified Food Grade glycerin. Some glycerins are TOXIC and should not be consumed.
1 big pinch Salt
1 Tbsp LorAnn Oils Flavor Fountain Flavoring
  (Any Flavor)
22 drops Liquid Sucralose
2¼ Cups Heavy Cream

Beat eggs with hand mixer on highest speed until light and fluffy. Mix Swerve or Truvia and Xanthan Gum together. Sprinkle into eggs while beating on highest speed. Eggs will thicken slightly. Add salt, flavoring and liquid sucralose.

Freeze in an ice cream maker according to manufacturer's instructions.

Makes about 1 quart ice cream. Recipe can be halved to make pints

Serving size: 2 ounces by weight
Calories: 202
Carbohydrates: 3g
Protein: 2g
Fat: 20g


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For more great low-carb ice creams and more information on how to make low-carb ice cream in general check out Gerard Pinzone's Blog. He's the man with the science.