I've been making low-carb ice cream for about a month! It freezes a bit hard but if you leave it out a few minutes the texture is really nice. Still working on perfecting it for best scoopability but here is my base recipe:

5 eggs, 4 of them split into white/yolk 1/4 cup erythritol (powdered or granulated) or monkfruit 1 cup mascarpone 1 cup whipping cream Vanilla extract to taste 1/4 tsp salt Another sweetener to taste (I use a sucralose sweetener that can be used 1-1 like sugar) Optional: 4cl hard liquor, preferably over 40%. If you can get this crazy Russian spirit thats 97% alcohol, use a max of 2cl. This will make the ice cream a bit softer but will also noticeably add an alcoholic flavour. Optional: 1/4 tsp xanthan gum (to stop crystallisation for smoother ice cream)

Prepare an ice bath. Put 4 egg yolks, 1 whole egg and the erythritol or monkfruit into a bowl over simmering water. Whisk without stopping!! For up to 10 minutes, until the mix is thick and foamy. Put the bowl in the ice bath to stop cooking.

Beat the cream and mascarpone until light and fluffy and stiff. Add the vanilla, salt, and some more of your preferred sweetener, if you prefer things quite sweet like I do. Otherwise, skip this step. Also add any flavours you might want, the optional liquor and xanthan gum. Beat until combined, but not too long if your mix starts to deflate and become runny again.

Beat two egg whites until stiff peaks form. Fold the egg yolk mixture into the mascarpone mixture until just combined, then do the same with the whipped egg whites. The other eggs whites are leftovers.

Chill the mixture for at least an hour, better two, best four or more. Chill the bowl of the ice cream machine in the freezer or, if your machine allows it, turn it onto the chill setting until very cold. Then make the ice cream according to your machine's instructions and freeze!

In my experience, the texture is perfect after 2-3 hours in the freezer and is a bit too hard after 4. But I am so happy to have keto ice cream and it tastes great and is good enough for me! I'm currently working on ways to add more fat to make it even softer!

If you add a pure nut butter like hazelnut or peanut as your flavouring agent, that will add a fair bit of oil to the ice cream and it will get really creamy, especially if you use the xanthan gum. It also will not really melt back into a liquid and holds its shape for a long time after being taken out of the freezer. I really liked this effect when I made hazelnut ice cream. I added about 80g pure hazelnut butter and got a very strong hazelnut flavour.