Creamy Low-Carb Butter Pecan Ice Cream

READY IN: 25mins
SERVES: 10
YIELD: 10 Scoops
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 1. Melt butter in a skillet and toast the pecans for 6-8 minutes, browning the butter a bit in the process.
  • 2. In a saucepan, stir together cream, monk fruit sweetener, butter, pecans, vanilla maple syrup, xantham gum and egg yolks.
  • 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. Add the vodka and vegetable glycerin which will help keep the ice cream from getting too frozen and hard.
  • 5. Pour mixture into an ice cream maker and follow manufacturer's instructions, usually about 60 minutes or so.
  • 6. Using a spatula, move the now churned ice cream into a suitable ice cream storage container. (I use Tovolo).
  • 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.
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