In medium saucepan, whisk together heavy cream, egg, vanilla extract, strawberry syrup, and sea salt.
Cook mixture over medium heat until it begins to steep (strands of steam form on top of the heated liquid) being careful not to boil.
Transfer to a heat-safe mixing bowl and place in the refrigerator to cool, about 1 to 2 hours. To speed up the cooling, you can place the bowl in the freezer for 10 to 15 minutes.
While the cream mixture is chilling, hull and dice the strawberries and place them in a small bowl. Then, sprinkle in the allulose and add lemon extract. Stir to combine and set aside.
Remove mixture from refrigerator after chilled. Whip with an electric mixer for about 3 to 5 minutes to incorporate as much air as you can. Stir in the strawberry mixture. Pour into a freezer safe container and freeze for at least 4 hours until hardened.
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Notes
Each serving contains 3g carbs from allulose which isn't included in the count as it's non-impacting. Each serving is about ½ cup and has about 5g net carbs after subtracting allulose and fiber.The strawberries can be omitted for more scoopable ice cream since there is strawberry flavor in the syrup. 8 ounces of strawberries has a little over 17.4g carbs and 4.5g fiber so eliminating them will save about 2g carbs per serving. To enhance the color of the ice cream, you can stir in some red food dye or beet juice powder.Recipe makes about 1 quart of ice cream. I recommend storing it in an ice cream tub with tight-fitting lid.