Keto Butter Pecan Ice Cream
This rich and creamy butter pecan ice cream is a dream for anyone craving a classic frozen treat. It's low carb and keto friendly, making it worth every scoop.
Ingredients
- 2 cups Heavy Cream
- 1 cup Unsweetened Almond Milk
- 2/3 cup Granulated Erythritol
- 4 Large Egg Yolks
- 2 tbsp Butter
- 3/4 cup Pecan Halves, roughly chopped
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
Equipment
- ice cream maker
- fine mesh strainer
Instructions
- In a small skillet, melt the butter over medium heat. Add the chopped pecans and a pinch of salt. Toast them in the butter, stirring often, for about 4 to 5 minutes until fragrant and golden. Spread the pecans on a plate and let them cool completely. These buttery toasted pecans will add incredible flavor and crunch.
- In a medium saucepan, heat the heavy cream, almond milk, and erythritol over medium heat, stirring until the sweetener dissolves. Bring it just to a simmer, then remove from heat.
- In a bowl, whisk the egg yolks. Slowly drizzle about 1/2 cup of the hot cream mixture into the yolks while whisking constantly to temper them. Then pour the egg mixture back into the saucepan.
- Cook the custard over medium-low heat, stirring constantly with a spatula, until it thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil.
- Strain the custard through a fine mesh strainer into a clean bowl. Stir in the vanilla extract and remaining salt. Press plastic wrap directly onto the surface of the custard and refrigerate until completely cold, at least 4 hours or overnight.
- Churn the chilled custard in an ice cream maker according to the manufacturer's instructions. Fold in the buttered pecans during the last 2 minutes of churning.
- Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours for a firmer scoop. Let it sit at room temperature for 5 minutes before serving.
Nutrition
Serving: 1servingCalories: 281kcalCarbohydrates: 2gProtein: 3gFat: 29g
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