Creamy Low-Carb Butter Pecan Ice Cream

Submitted by Tomaso Basso

"Since going ketogenic, my wife and I are always looking for ways to keep carbs out of our diet and live off of fat. We've both lost weight, body fat and have good blood numbers now. I took several traditional butter pecan ice cream recipes and experimented with ingredients and wow, this one has us hooked. The ice cream maker does most of the work. Very tasty!"

 

• Ready In: 25mins
• Ingredients: 10
• Yields: 10 Scoops
• Serves: 10

ingredients

• 2 cups heavy cream
• 2 egg yolks
• 1⁄3 cup monk-fruit artificial sweetener
• 1 teaspoon vanilla extract
• 2 tablespoons vanilla vodka (to help keep ice cream from getting too icy)
• 1⁄2 cup butter
• 1 cup pecans (rough chopped)
• 3 tablespoons maple syrup, Sugar Free
• 1⁄2 teaspoon xanthan gum (for thickening)
• 1 tablespoon food grade vegetable glycerine (for a creamy ice cream texture)

directions

1. 1. Melt butter in a skillet and toast the pecans for 6-8 minutes, browning the butter a bit in the process.
2. 2. In a saucepan, stir together cream, monk fruit sweetener, butter, pecans, vanilla maple syrup, xantham gum and egg yolks.
3. 3, When mixture is hot to the point a little bubbles around the edge of the pan, remove from heat and cool 5-10 minutes.
4. 4. Add the vodka and vegetable glycerin which will help keep the ice cream from getting too frozen and hard.
5. 5. Pour mixture into an ice cream maker and follow manufacturer's instructions, usually about 60 minutes or so.
6. 6. Using a spatula, move the now churned ice cream into a suitable ice cream storage container. (I use Tovolo).
7. 7. Freeze for 3-4 hours and it should be ready to eat. If harder than desired take out for 10 minutes before scooping the ice cream and serving.