- heavy whipping cream
- 3 egg yolks
- erythritol (optional)
- vanilla extract
- ground cardamom (green)
- lemon, the zest
- mascarpone cheese
- 175 g frozen blueberries or frozen blackberries
Take the blueberries from the freezer. Whip the cream until soft peaks form and set aside.
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.
Fold the half-thawed blueberries into the mixture. Pour the mixture into a container with a lid and place in the freezer.
Stir the ice cream every fifteen minutes until it firms up. This takes about 1-1.5 hours.
Try raspberries instead of blueberries for even fewer carbs, about 3.5 g per portion. You can substitute cream cheese or ricotta for the mascarpone for a slightly different flavor profile.