I finally decided that I could make a lower carb ice cream than buying LeCarb or using one of the difficult-to-use ice cream makers--so I bought a Musso Lussino from Amazon. Expensive, but to one who loves ice cream, it's worth it.
Today I made black raspberry ice cream with a package of tofu, 2 eggs, some frozen black raspberries, vanilla, Splenda, a scoup of whey, and about 6 oz of cream and 4 of half and half. It made over a quart & I figure had about 10 or 12 carbs for a huge serving (a pint!). A couple of days ago I made cherry-berry sorbet with bing cherries & blueberries with some DaVinci rasp. syrup, 1 egg, an env of Knox gelatine (dissolved & heated with a little water, then added to the mixture), Splenda, & a little white wine. Again, for about 10 or 12 carbs I had a substantial serving.