I use heavy cream instead of milk (richer and better) and instead of sugar I use splenda, white stevia, and xylitol. White stevia is extremely powerful ... 1/2 tsp is equivalent to a cup of sugar. Xylitol and splenda can be substituted 1-1 with sugar. Also, splenda based flavored syrups can be used as a sweetener ... it boils down to balancing everything for the particular mouth feel you're going for. An example recipe is like this:
Rich Butter Rum Pecan
1 c chopped pecans
2 eggs
1/2 c SF vanilla syrup (Torani or Davinici)
2 c heavy cream
2 Tbsp glycerin
2 tsp vanilla extract
1/2 tsp xantham gum
1 Tsp butter flavor extract
1 Tsp butter (I used whipped)
1/4 tsp stevia
1 Tbsp powdered splenda
1 tsp vanilla extract
2 oz gold rum
Brown the pecans, beat the eggs, and mix the dry ingredients. Mix the eggs and cream thoroughly. Melt the butter and mix in with the cream. Add the glycerin, syrup, vanilla, and butter flavor to the cream. Slowly mix the dry ingredients in.
When thoroughly mixed, stick it in your ice cream maker and let it go. When nearly done, add the pecans. When mixed thoroughly, add the rum to the mix.
NOTE: this will cause the mix to get a bit runny, and it will melt a bit. This is normal, since alcohol retards the freezing process.
Mix until it is a soft serve consistancy and stick it in the freezer for an hour with the mixing arm still in it. Then put the bowl back on the ice cream maker until it is smoothed out.
You can serve it in it's semi-soft texture here, or, as I prefer, put it in a tupperware container overnight. The next morning you will have nice and not-quite-solid ice cream (around B&R ice cream consistancy) that can be easily spooned out of the tub but remains solid.
This is a good recipe if you're into rum, btw.
Aw hell, here are a couple more:
Sloe Strawberry Cheesecake
8 oz cream cheese
2c heavy cream
1/4c SF vanilla syrup
1 tsp vanilla extract
1 Tbsp lemon juice
2 Tbsp glycerin
1 Tbsp xylitol
1/4 tsp stevia
3/4c fresh strawberries
2/5 tsp xanthan gum
1 oz Sloe Gin
Irish Chunky Monkey
3/4c chopped walnuts
1/2c chocolate chunks (chip size)
2c heavy cream
2 eggs
2 Tbsp glycerine
1/2c SF vanilla syrup
1 tsp vanilla extract
1.5 tsp banana extract
1/4 tsp stevia
1 Tbsp powdered splenda
4 drops yellow coloring
1/2 tsp xantham gum
1 oz irish creme
Chocolate Almond Creme
1 cup almond chunks
2 eggs
1/2c SF vanilla syrup
1/8c SF almond syrup
1/6c SF chocolate syrup
2c heavy whipping cream
2 tsp vanilla extract
1/4 tsp stevia powder
1/4 c xylitol
1 Tbsp powdered splenda
1/3 cup cocoa powder
2 Tbsp glycerin
1/4 tsp xanthan gum
2 oz irish creme
They all use generally the same method to make them as the first, though for the strawberry cheesecake you'll need to toss the ingredients into a food processor with the whip attachment on low in order to thoroughly mix the stuff.
Before you ask, yes, these are MY recipes that I've developed, though there are many other recipes available if that prospect scares you. You can find glycerin, stevia, and xylitol at health food stores (or you can get glycerin at craft stores in the cake section). Splenda can be found anywhere. The syrups are in most grocery stores (make sure they are splenda and not aspartame!). I'm sure you can find the booze yourself.
Go to
http://www.lowcarbluxury.com for a stack more goodies and a forum chock full of support and ideas.