Ingredients
Step-by-Step Instructions
- Add the egg, egg yolks, and sweetener to a bowl, and place it over a saucepan of simmering water. Keep whisking over a low-medium heat.
- When the mixture is thick and foamy (this may take ten minutes or so), remove the bowl from the pan and place over ice.
- In a stand mixer, whisk together the mascarpone, vanilla extract, and heavy cream. When soft peaks have formed, gently folded in the egg yolk mixture.
- Stir in the raspberries, and pour everything into an ice cream maker.
- After churning, transfer it to a large dish, and place it in the freezer for at least four hours.
Nutrition
Notes
3g net carbs per serving of ½ cup. This recipe makes approximately 4 cups of ice cream.
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
