This ice cream is sugar free and is low in carbs. An ice cream maker is not needed and as it is thickened with gelatine it does not melt into a puddle but holds its shape. It is best eaten semi fredo or half frozen.
2 cups of berries, frozen or fresh, I used frozen boysenberries.
2 cups of cream.
2 teaspoons of gelatine.
stevia, equivalent to 2 teaspoons of sugar.
Warm the berries in a pan and squish with a potato masher, dissolve the gelatine in a little cold water for a few minutes then add to the berries. Heat until the gelatine is completely dissolved, there should be no gelatine grains visible in the mixture, then add the stevia.
In a seperate pan heat the cream until nearly boiling, whisk the eggs until light and fluffy in a bowl. Then pour the hot cream into the eggs whilst whisking then pour the whole mixture back into the pan and continue to cook until thickened enough to coat the back of a spoon.
Pour the berry mix into the egg mixture and combine. This can then be transferred to a container and frozen. If you take it out of the freezer after about 1 hour and briskly stir it with a fork and replace in the freezer to completely freeze it will come out a little lighter. Alternatively if you have an ice cream maker you can use that.
Take it out of the freezer an hour before you want to enjoy it to soften a bit. Serve with cream and a few extra berries. Makes 6 serves at 10gms of carbs per serve.