Keto lemon ice cream

  • 05 Jan - 11 Jan, 2019
  • Mag The Weekly
  • Cookery


· 1/3 lemon, zest and juice

· 1 egg

· 1/8 cup erythritol

· 2/3 cup heavy whipping cream

· 1/10 teaspoon yellow food coloring (optional)


Wash the lemon in lukewarm water. Finely grate the outer peel (zest). Squeeze out the juice and set aside. Separate eggs. Beat egg whites until stiff. In another bowl, whisk egg yolks and sweetener until light and fluffy. Add lemon juice and a few drops of yellow food coloring (optional). Carefully fold egg whites into yolk mixture. Whip cream in a large bowl until soft peaks form. Fold egg mixture into cream.

Place the bowl in the freezer and give it a good stir every half hour until it reaches the desired consistency. It can take up to two hours. Use a spatula to scrape the inside of the bowl while stirring. If frozen, let stand at room temperature for 15 minutes before serving.