I interpreted it as “71 years old male” 
It doesn’t really matter for ice cream IMO so it wasn’t so important to me
And I had times when sweets were very needed for me to keep my carbs low… They were homemade due to my views even back then though. It matters very much at what point of our journey we are and many other things actually…
I was thinking like ‘Bond, James Bond, MI6’ kinda thinking and yes I watched a JB movie HA
Appreciate responses! Am going to give up sugar free ice cream after reading responses about added ingredients into it! Am sure I’m insulin resistant! Gave up alcohol and now going to drop carbs and sugars ! Am going to drop weight! Tks
I started by eliminating all foods with sucrose from my diet, not worrying about grains, starches, etc. But after I two or three weeks, I started feeling so good that I decided to cut my entire carb intake to ketotic levels and haven’t looked back. The point being that people should take the steps they can, and make what progress they can, not letting the best be the enemy of good-for-right-now.
Sugar is more addictive than other carbohydrates (for well-known biological reasons), so it took me a moment of crisis to be able to become willing to give it up. I am also a carb addict in general, as well as a sugar addict in particular, and while I no longer crave sugar, I do still crave many carb-heavy foods that are not sweet. It’s an ongoing process.
Freeze 50g blueberries or strawberries etc. Pour fresh cream over them. 8g Carbs. Delicious. The frozen berries freeze the cream. You just made your own low carb ice cream.
There is someone on the planet who does not like ice cream? That’s good – as ice cream is evil! It calls to many of us.
I always get surprised when I see this hype over ice cream, seriously. And I liked ice cream. But when I went low-carb, I stopped eating it and never missed it. I used to make my own anyway but I very rarely ate it and in quite small amounts… Sweets are ridiculously easy to make very low-carb and they are usually better than their carby counterpart so I don’t fully understand why the latter has any charm… Baked goods and even just grains or potatoes on the other hand are impossible to replace, they are too unique. Very possible to live without them, fortunately but people like me have their weak moments…
But if I think about it from a different viewpoint, remembering my past… I may wonder why I don’t like traditional icecream (keto ones included, they are normal just with sweetener, right? we don’t have them here, I don’t know). It’s CREAMY and I love creamy! But my eggy ice cream was so much more better that I didn’t look back (I might taste ice cream at a relative visit when I am wild but no, I don’t get the hype). But I really liked ice cream before. Not good, I could eat it galore (okay, not as some people, apparently but more than 200ml or something? that’s a huge amount, it immediately dropped on low-carb though the high fat content and more satiating ingredients surely played a huge factor). It’s never good when it’s hard to stop as the food doesn’t give me satisfaction, it’s just tasty and I eat more and more and more… I have that with bread. Doesn’t matter how low-carb as long as it’s not bad tasting.
In the US, we’re not really familiar with egg-based ice creams. No French-style ice creams. It’s pretty much cream-based, and now with tons of things (brownies, chocolate chunks, etc.) added in. From a place in my town:
https://www.ferrisacrescreamery.com/menu.html
A favorite of my family:
Edit: they do have no sugar added flavors, but I’ve been afraid to try them. If they have something like maltitol, that’s really bad news for me.
I didn’t think anyone is familiar with egg-based ice cream 
But I pretty much avoided lactose when I went low-carb and I am an egg maniac… 
I made dairy free ice cream, now I add cream too.
I couldn’t eat store-bought ice cream as they are for people used to super sweet stuff… (I have my ways to eat my favs but I need a ton of black coffee or unsweetened chocolate… Or tiny amounts.) But it’s watery instead of fatty anyway with who knows what in it so I just never felt any temptation to buy any (okay, maybe once… I bought some caramel… I only know it in Australian, icy pole, that. my only ice cream stuff buying in the last 12 years, it was an old fav. caramel is my biggest fav sweet taste I think - if I eat a traditional sweet, it’s almost always caramel flavored - , it’s a medium wonder I live without it pretty well. once I made some really good keto caramel but only once. but it’s fine, my other fav flavors are nice too and I ignore even them on carnivore… good thing carnivore turns my sweet dessert desires completely off. almost magic).
I still like to talk about those things, it has nothing to do with my desire or lack of it towards these items… I have PLENTY of nice memories with sweets, I never will forget them. It actually makes things easier, I feel I ate enough of them for a life (unless I start to eat plant carbs and get into another mindset).
Traditional ice cream recipes use a base of egg custard, I was looking at this one yesterday -
Have done this type of recipe before and do have an ice cream maker, but it’s just so much hassle…
Oh, traditional ones, indeed. People typically buy ice cream here, my family did the same (we made pudding from scratch but not ice cream), I only heard about people with a special diet making their own. Or maybe if they have an ice cream maker but even so, the vast majority of the recipes I ever find had no eggs.
But it wouldn’t be eggy enough for me anyway. I prefer my ice cream over 50% egg but I started with 80% or something in the past as I used no dairy then
My recipes are simple, whipped yolk, some whipped cream or mascarpone, flavoring, maybe sweetener and that’s it I make ice cream only if I whipped eggs for some reason already and have whipped cream if I use that so it’s basically just some mixing
I might try this over the weekend. Odd that it uses almond milk, though, which is to keep down the calories they say.
But why would we want to keep down the calories…? Odd.
I like to keep the flavor up, it’s nice and automatically makes my portion smaller… But I definitely don’t like almond milk so much. Cream is wonderful though.
Yes the calorie reduction thing is odd, but recipe looks good. I may try it, if I can be bothered… 
Maybe if I get bored on my carnivore(ish but I do my best to keep it carni) November, I will make ice cream again… I won’t desire it, carnivore always have that effect on me (though my experiments with true carnivore were very short and people change so who knows…? but I usually need non-animal carbs to want sweetish desserts) but it adds variety. I have some mascarpone, once I made some great eggnog ice cream with it Mascarpone is magical to me, I pretty much lose the need for sweetness if it’s present And it’s way fattier than cream. I don’t like watery ice cream and the more the water, the harder it gets when frozen (but I eat my ice cream somewhat melted and it’s fine. I can’t make those soft kinds with my ingredients but I don’t care about that so much. it’s creamy enough, soft if a bit melted and the taste is the important thing).
I keep planning the first ever ice cream cake of mine (the idea came to me years ago. I don’t know what an ice cream cake is like so it’s no problem is mine is different, my tastes are different from normal people too at this point) but my lack of desire and laziness on carnivore always keeps me from it. It would be fun though, carnivore ice cream cake using zillion eggs It would be something only edible for an egg maniac like me.
I guess if you tend to overeat ice cream, as I do, maybe fewer calories would be better?
