Sugar-Free Lemon Ice Cream (Homemade)

Servings: 6

• 2 Lemons, juice and zest
• 1/3 cup Purecane Zero Calorie All-Natural Baking Sweetener
• 3 large Eggs
• 1 1/2 cups Heavy Whipping Cream
• 1 cup Whole Milk
• 1 tsp. Vanilla Extract
• 1/8 tsp. Salt

1. In a large saucepan, add the lemon juice, lemon zest, baking sweetener, and eggs. Whisk until the eggs are beaten and smooth. Place the saucepan over medium high heat. Whisk continuously for 3-5 minutes, or until sweetener is dissolved.
2. Transfer the mixture to a bowl and cover tightly with plastic wrap to store in the fridge until cool to touch.
3. Once cooled, combine the lemon mixture, heavy whipping cream, whole milk, vanilla extract, and salt in a large bowl. Mix until well-combined.
4. Freeze the mixture in an ice cream maker according to manufacturer's directions. Enjoy immediately or freeze until ready to serve! When ready to serve (if storing in freezer), allow 5-10 minutes to thaw at room temperature.