Low Carb Butter Pecan Ice Cream Recipe
Servings: 8 people
The best low carb butter pecan ice cream recipe ever! It’s smooth and creamy and scoops well after frozen. You’d never know it’s sugar free!
Toast pecans in baking pan with lip until fragrant (about 7-8 minutes at 350°F).
Add butter and salt to hot pecans, tossing until butter is melted. Set aside to cool completely.
Whisk together the Sukrin Gold, inulin sweetener, and xanthan gum.
Add in egg yolks whisking until combined into the sweeteners.
Bring cream and low carb milk just to a boil over moderately high heat.
Add hot cream mix to egg mixture in a slow stream whisking constantly.
Cook combined mixture over low heat, stirring constantly with wooden spoon until thick enough to coat back of the spoon and temperature is 170-175°F. Stir in vanilla after removing from heat.
Pour into heat safe bowl then cover surface with wax paper.
Chill for at least 3 hours.
Freeze custard in ice cream maker until almost firm.
Stir together ice cream and pecans then transfer to an airtight container and freeze until hardened.
1.7g net carbs per serving. Each serving contains 10g erythritol.
Inspiration for this recipe was from Epicurious.com
Serving: 103g | Calories: 211 | Carbohydrates: 6.9g | Protein: 7.8g | Fat: 16.6g | Saturated Fat: 9.6g | Cholesterol: 169mg | Sodium: 114mg | Fiber: 5.2g | Sugar: 0.6g
[serving_size] => 103
[calories] => 211
[carbohydrates] => 6.9
[protein] => 7.8
[fat] => 16.6
[saturated_fat] => 9.6
[cholesterol] => 169
[sodium] => 114
[fiber] => 5.2
[sugar] => 0.6
[serving_unit] => g
Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.