Originally Posted by lynnp

Gstout, her is Bears recipe:

Zero carb icecream

zero-carb ice cream with raw egg yolks, heavy cream, lactose-free milk protein and various flavours like vanilla and espresso. I use a very small amount of aspartame as a sweetener, since ice cream seems to need it. I have two sizes of White Mountain churn. Typical: 16 egg yolks, 2 litres heavy cream (35% mf), one cup water with two heaping tablespoons of a 3 to 1 mixture of calcium caseinate/ion exchange whey (or use lactose free 'total milk protein'- if you can find it), 1/4 teaspoon aspartame (Nutrasweet), three cups double short-black espresso, 2 tablespoon of high quality vanilla extract. Use a 6 qt churn with coarse salt and broken lump ice. Don't let the churn go too long, or it will turn to butter. You can skip the milk protein, but the texture will suffer.

Bear