This ice cream would pair well with anything “lemony.” I make a low carb cheesecake with lemon zest that this would be perfect for. Personally, I would have left out the vanilla extract since it competes with the almond flavoring, but I wanted to try to match the original recipe closely. The amount of flavoring depends on which low carb ice cream base you use. The Philadelphia-style needs more due to the additional milk proteins.
Low Carb Ice Cream Base
½-1 teaspoon almond extract
½-1 teaspoon vanilla extract
1 tablespoon poppy seeds
- Follow the instructions for the Low Carb Sweet Cream Base. Add the almond and vanilla flavorings after the mix has cooled. Cover and chill in the refrigerator for a few hours, if necessary.
- Follow your ice cream maker’s directions for making ice cream. Add poppy seeds to the ice cream maker approximately ten minutes before it’s done. Remove from the ice cream maker using a silicone spatula into the container. Freeze until solid.