This was one of the first low-carb ice creams I made when we got our new ice cream maker a couple of months ago. With my first recipe I got the taste down (a lot like I remember the Haagen Dasz Five Lemon tasting) but I was having texture issues after a few days in the freezer.
This is the revised version. It no longer has texture problems and it is scoopable right from the freezer for days and weeks later - if it lasts that long!
Ingredients:2 cups of heavy cream
1 cup of buttermilk
1 envelope of cool aid unsweetened lemonade powder
4 purevia packages (more or less to taste)
3 tbsp Sugar-Free Vanilla Syrup (lemon works too!)
1 tsp fresh lemon zest (optional if you don't like "bits" in your ice cream)
2 tsp liquid lecithin
3 tbsp. Glycerine
1/2 tsp of glucomanan powder
In a heat proof mug or cup, stir together the glucomanan powder and sugar-free syrup. Stir until it's mixed in thoroughly. It helps to add just a tiny dusting at the time and stir vigorously every time you add!
Microwave for 10 seconds on high, take out, stir thoroughly (it will have thickened a bit) then nuke for another 10 seconds or so, stirring it up again.
Now add all the other ingredients to a bowl and stir together, adding the glucomanan gel last, whisking it in thoroughly to make sure there are no lumps. Taste test to adjust your sweeteners. You could also just put it all in a blender and blend until smooth.
Process in your ice cream maker according to instructions!