I have a keto dessert that is a perfect frozen Summer treat for your low carb lifestyle. This keto ice cream recipe uses a combination of lemon and olive oil. It is a keto fat lovers dream! So creamy, tart and sweet! You will want to have a batch of this ketogenic ice cream in your freezer for those hot summer nights coming up!br br br KETO LEMON OLIVE OIL ICE CREAM RECIPEbr br Yields: about 1 quartbr br INGREDIENTS:br 5 teaspoons of lemon zest, dividedbr 13 c fresh squeezed lemon juicebr 4 egg yolksbr 3 cups heavy creambr 1 cup Confectioners Swervebr 12 teaspoon saltbr 14 cup olive oilbr br 1.Whisk egg yolks in a glass bowl and set aside. Combine the cream, confectioners Swerve, 4 teaspoons of lemon zest and salt in a saucepan. Cook over medium heat until mixture begins to bubble around the edges. br 2. Ladle 1 cup of the cream mixture in the egg yolks and whisk to temper the eggs. Whisk until thickened .br 3. Pour the egg mixture into the cream mixture in the saucepan. Whisk until combined. Stirring constantly, cook over medium-low heat until thickened enough to coat the back of a spoon. DO NOT boil the mixture. Strain through a fine mesh sieve into a large bowl.br 4. Slowly add in lemon juice and olive oil, whisking in between. Stir in remaining teaspoon of lemon zest. Refrigerate for at least 4 hours.br 5. Stir the mixture just before churning. Churn in a ice cream machine according to manufacturer's instructions. br 6.