That is very similar to my recipe, which makes 4, 1/2c servings and has 11g fat, 4 g carbs, 6.5 g protein.
All homemade ice cream recipes are similar because they have so few ingredients. Never saw one that used egg whites also. Usually, they call for only egg yolks.
The yolks are what makes the custard emulsion. The egg whites don't really do anything. I am just lazy and hate to waste a good protein.
I make my own, also, with a low carb recipe. I have to stay completely away from anything with sugar in it or I'm not happy (subconsciously) until I've eaten it all. A small bowl of my homemade suits the purpose and doesn't nag at me all day. And it does not raise my blood sugar at all (I'm T2). Unfortunately, the others in the house now prefer MY ice cream, so it doesn't last long.