I tried your low carb ice cream for the first time the last two nights...fantastic! I had to make a few tweaks, like frozen raspberries were what I had to use and didn't have the flavored syrup, but the maple flavored sugar free syrup I have really added an almost nutty flavor. It was the first ice cream my wife and I had since January 1...six months of no ice cream because even the no sugar ice cream at the store seems high in carbs.

One note you may want to add to your recipe: Its designed to be eaten right away or like it instructs to freeze for 1/2 hour for a firmer texture. Your recipe basically indicates this because you dont reference storage after making it if you dont eat it all...and we ate it at the serving size you indicated which means we had to freeze it. Once its frozen its a rock. You have to let it sit out on the counter for a while and melt some, but once it does you can remix it with a big spoon to even out the texture and its still delicious...what a treat.

Cant wait to have some of that with these amazingly low carb brownies mix I found on Netrition. Just hard to believe how low carb those things are. Texture is dense and you have to refrigerate them, but wow, another great find. You have to water bath bake them though, but I have those skills from making creme brule.

I also want to report that I successfully used your fried chicken breader/method on mozzarella slices (from the logs you can buy pre-sliced).

-Dry the slices on a kitchen towel or paper towels, pressing to get as much water out as possible.
-I added the step of using about a rounded tablespoon of einkhorn flour to pre dust the slices, pressing them in, even around the edges. This adds about 4 grams carbs split between me and the wife and we had 4 nice sized slices each. The einkhorn flour is not super low carb, but 35% less than regular AP and the nutritional and health benefits are much better of course.
-So, the old school FEB...flour-egg-breadcrumbs, except the egg has water and creme, and the breadcrumbs are your chicken breader.
-After breading, they went on a baking sheet (my parchment made me mad, so they went directly on the sheet!) and in to the freezer for a couple hours.
-I suppose one could bake these, but I love frying and deep frying, so I used a cast iron skillet, just like making fried chicken...I was a afraid to use the deep fryer, fearing they would blow out and make a mess of the basket, but wont be next time, but the skillet DID allow me to fry all 8 slices at one time.
-I had one blowout casualty, that was a learning experience. It was edible but collapsed. The trick is to catch them at exactly the right point, well browned but right before they melt through. so I'm thinking high heat (I use peanut oil) like 400° and get them in, browned and out as fast as possible.
-I topped with a souped up (I step on the flavors with lots of seasoning and spice) sugar free marinara (Walmart's organic is pretty good for the money) and we had an excellent side to go with sugar free BBQ ribs and salad for July 4th...and that LC ice cream for dessert!

Our tomatoes are staring to ripen, so I will be carb splurging on some tomatoes here soon...cant NOT have homegrown tomatoes if my garden produces! BUT...this also means green tomatoes...and this chicken breader will allow me to cook another great favorite of ours...Fried Green Tomatoes...

Never though I would say that when I started this diet. But at around 35lbs lost now, I'm splurging a bit...in a low carb kind of way! Yep, I'm sort of stalled at the moment, but I'll get back on the wagon again...drinking booze is my biggest problem...low carb but still lots of calories.