Notes before we start... I have Cuisinart electric ice cream maker (the kind with the bowl you freeze)... I know that all these recipes will work well in it. They will probably also work in similar models (Rival, etc.), and even in the old fashioned rock salt & ice models. The recipes call for some specialty items... xanthan gum, lecithin, glycerin(e), xylitol... these aren't necessary for making ice cream, but they are a great help in making sugar-free ice cream remain scoopable after being frozen. You should be able to find xanthan gum, lecithin (in either granuales or liquid) and vegetable glycerine at a well-stocked health food store. Glycerin(e) might also be found at craft or cake decorating/candy supply stores... it's used to maintain coloring & texture in frosting. It's also used in sports to rehydrate. You may find it with soap-making supplies, as well... you just want to be sure you buy edible glycerin (if it says "for external use only" - DON'T use it). The brand I generally use is Frontier. Wilton also makes it (for the cake decorating). They contribute slight carb counts to the ice cream (2-3 net for a whole batch), but that's negligible for what they do for the consistency. Xylitol is a sugar alcohol... it contributes greatly to mouth feel and texture. Again, not necessary to the ice cream, but adds to the final product. You may be able to find it a health food store, as well. All of the products can be ordered online easily.