Low-carb blueberry ice cream

Icy cool. Unbelievably creamy. Amazingly fresh, and low carb. Blueberry, yes, but notes of lemon and cardamon add a sophisticated edge. And the cheese adds complexity. In a word, SAVOR.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1 Take the blueberries from the freezer. Whip the cream until soft peaks form and set aside.

Step 2

2 In a separate bowl, beat egg yolks, optional sweetener, vanilla, cardamom and lemon zest until pale and fluffy. Mix in the mascarpone cheese and then fold in the whipped cream.

Step 3

3 Fold the half-thawed blueberries into the mixture. Pour the mixture into a container with a lid and place in the freezer.

Step 4

4 Stir the ice cream every fifteen minutes until it firms up. This takes about 1-1.5 hours.

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