I was about to give this recipe to Nicky in the comments section and thought I should add here in case anyone else in interested, this recipe does not require an ice cream maker.
This is a recipe I posted on the forum a couple of weeks ago, it is quite yum and I found it got better each time I had it. I also made a choc chip version using lindt and just replaced the lemon juice with a dash of milk just incase I needed it for consistency. This turned out good also and everyone loved it but I found the bits of frozen lindt left an aftertaste at the end. Next time I might try just a choccy ice cream. If anyone has a play please share: Low Carb Lemon & Sage Ice Cream (Egg Free)
Low Carb Lemon & Sage Ice Cream (Egg Free)
Juice and rind from 1 lemon
2/3 cup sweetener (I used 1/2 xylitol and 16 splenda tablets ground finely)
1 tsp sage leaves, chopped finely (I used 4 leaves)
Place cream, lemon rind and sage in heavy based saucepan and slowly bring to boil, allow to cool and infuse flavours.
Whisk the lemon juice and sweetener with a tablespoon of the hot cream until sweetener is dissolved. Add cream mixture and whisk really well. Cover and chuck in freezer for 1 hour.
Remove from freezer and give ice cream a really good whisk and return to freezer for 2 hours. Remove from freezer and give it another really good whisk then place in a freezing container with airtight lid (I just used one of those pyrex dishes with silicone lid), seal and put back in freezer until firm.