This raspberry and mascarpone ice cream is a wonderful low carb indulgence!
Disclosure: I was provided with this book from Parragon Books free of charge in exchange for my fair and honest review. Please see my disclosure policy. This post also contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!
I was super excited to receive a copy of Sugar Free Kitchen from Parragon recently.
But the recipe I wanted to try first was Raspberry and Mascarpone Ice Cream. It also just happens to be the front cover photo! Yes, it is January – but the outside temperature and snow on the ground never stops me wanting ice cream. And I wasn’t disappointed – this ice cream is tangy, creamy, indulgent and utterly delicious!
The recipe starts with making a custard – with a bain marie (double boiler) arrangement. This all sounded like hard work to me BUT I did do it! The book suggested extra large eggs, but I only had large size. So I used 1 whole egg and four yolks and whisked them with 2.5 tablespoons of Swerve using a hand mixer.
(Tip: Need to use up the four egg whites that are left over? Try making these low carb meringues – which also make a great topping for this ice cream!!)
Then I whisked them again over cold water! (Why yes, I can whisk and take photos at the same time!)
In my stand mixer I whisked together 1/2 cup mascarpone, 1 teaspoon vanilla extract and 1 and 1/2 cups of heavy cream (the recipe suggests 1 and 2/3 cream but this was all I had – plus I was using smaller eggs!). When soft peaks had formed, I gently folded in the egg yolk mixture.
Then I stirred in 3/4 cup of chopped fresh raspberries, poured everything into a large container, and placed it in the freezer for at least 4 hours. The book doesn’t mention using an ice cream maker but I don’t think it would hurt to churn it a little before freezing.
Like most homemade ice creams that aren’t stuffed full of additives to make it soft serve, this ice cream needs to be removed from the freezer 10 minutes before eating. And it is pretty amazing!
This recipe serves 8, which I think is fairly accurate because it is so rich and creamy. Carb-wise the book suggests that each serving is 3.9g carbs – although my calculations work it out nearer to 6.5g net carbs. The difference is probably due to a different sweetener being used. Either way, it doesn’t matter – this ice cream is definitely a crowd pleaser for everyone whether they follow a low carb diet or not!
Low Carb Raspberry and Mascarpone Ice Cream! #lowcarb #lowcarbicecream Click To Tweet
For the full recipe and loads more sugar free (and low carb!) ideas, order your copy of Sugar Free Kitchen from Amazon today!