Ingredients

The following ingredients have 8 Servings
  • 3 egg yolks
  • 1/2 cup low carb sugar substitute (see Notes)
  • 1 cup unsweetened almond milk
  • 1 1/2 cup heavy cream
  • 4 oz cream cheese
  • 1 packet stevia
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons vodka (optional)
  • 1/4 teaspoon SweetLeaf stevia drops
  • 1/2 teaspoon monk fruit liquid extract
  • 1 cup fresh or frozen raspberries

Instruction

  • Mix egg yolks with sweetener in medium bowl.
  • Combine almond milk and cream in medium pot bring to boil.
  • Add hot cream mixture to egg yolk mixture slowly while whisking constantly so eggs don't cook.
  • Return combined mixture to pot and heat over medium heat until custard is thickened and coats back of spoon.
  • Remove custard from heat and whisk in cream cheese, xanthan gum, vanilla, vodka, stevia and monk fruit extract until cream cheese is completely melted into the mix.
  • Pour into medium bowl and set into ice bath to cool.
  • Once cold, pour custard into ice cream maker and freeze according to manufacturer's directions.
  • Mash raspberries with packet of sweetener.
  • Place half ice cream mix into container, spoon half raspberries over and swirl in. Repeat for remaining ice cream mix and raspberries.
  • Freeze until just set (1-2 hours) before serving.