Both of them are great low carb options. A wonderfully creamy lemon gelato made without the sugar or the carbs of traditional gelato recipes. In a saucepan combine 1 cup of heavy cream, unsweetened almond milk, lemon juice and the zest of one lemon. Heat to a low simmer.
Add the zest of the remaining two lemons and the powdered erythritol in the bowl of a food processor and process until well blended. Add the eggs, egg yolks and lemon zested sugar into a bowl and whisk or blend with mixed until light and pale in colour.
This keto no-churn lemon ice cream is based on Martina’s popular No- Churn Vanilla Ice Cream recipe. It’s so creamy and loaded with lemon juice and zest. I used zest of just one lemon for a slightly milder citrus flavour but if you love lemon, feel free to add one or two.