Indulgent Butter Pecan Ice Cream
A decadent and creamy low-carb dessert featuring the rich flavors of butter, pecans, and a hint of maple sweetness.
Ingredients
| 2 | cups heavy cream |
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| 2 | egg yolks |
| ⅓ | cup monk-fruit artificial sweetener |
| 1 | teaspoon vanilla extract |
| 2 | tablespoons vanilla vodka (to help keep ice cream from getting too icy) |
| ½ | cup butter |
| 1 | cup pecans (rough chopped) |
| 3 | tablespoons maple syrup, Sugar Free |
| ½ | teaspoon xanthan gum (for thickening) |
| 1 | tablespoon food grade vegetable glycerine (for a creamy ice cream texture) |
Instructions
| 1. | In a skillet, melt butter and toast the pecans for 6-8 minutes, allowing the butter to brown slightly. |
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| 2. | Combine heavy cream, monk fruit sweetener, additional butter, chopped pecans, vanilla extract, maple syrup, xanthan gum, and egg yolks in a saucepan. |
| 3. | Heat the mixture until it is hot with small bubbles forming at the edges of the pan. Remove from heat and let it cool for 5-10 minutes. |
| 4. | Stir in vanilla vodka and food-grade vegetable glycerin to prevent the ice cream from becoming overly frozen and hard. |
| 5. | Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions, typically around 60 minutes. |
| 6. | Using a spatula, transfer the churned ice cream to a suitable storage container (such as Tovolo). |
| 7. | Freeze the ice cream for 3-4 hours until set. For a softer consistency, allow it to sit at room temperature for 10 minutes before scooping and serving. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 353.9 kcal |
| Protein | 2.6 g |
| Fat | 35.5 g |
| Carbohydrates | 7 g |
| Fiber | 1.1 g |
| Sugar | 4.2 g |
Published on Jul 19, 2024 by Luminița