This raspberry and mascarpone ice cream is a wonderful low carb indulgence!
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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 some 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 mascarpone, vanilla extract, and heavy cream. When soft peaks had formed, I gently folded in the egg yolk mixture.
Then I stirred in chopped fresh raspberries, poured everything into an ice cream maker. After churning it for a while I transferred it to a large container, then placed it in the freezer for at least four hours.
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! It tastes SO good!
Low Carb Raspberry and Mascarpone Ice Cream! #lowcarb #sugarfree Click To Tweet
- 1 egg
- 4 egg yolks
- 2½ tbs low carb sweetener Swerve or similar
- ½ cup mascarpone
- 1 tsp vanilla extract
- 1½ cups heavy cream
- ¾ cup chopped fresh raspberries
- Whisk the egg, yolks, and sweetener with a hand mixer over a bain marie (double boiler).
- Whisk them again over cold water.
- In a stand mixer, whisk together the mascarpone, vanilla extract and heavy cream. When soft peaks had formed, gently fold in the egg yolk mixture.
- Stir in the raspberries, pour everything into a an ice cream machine and follow the manufacturer's instructions. Then pour into a large container, and place it in the freezer for at least 4 hours.
4g net carbs per serving (not including sugar alcohols from the sweetener)
For the full recipe and loads more sugar free (and low carb!) ideas, order your copy of Sugar Free Kitchen from Amazon today!