Keto Butter Pecan Ice Cream

STAT:

• Diet: Keto
• Cuisine: American
• Calories: 320 kcal
• Prep duration: 15 minutes
• Course: Dessert
• Cook Time: 10 minutes
• Portion Size: ½ cup
• Cooking Mode: Stovetop
• Total Servings: 6 servings
• Level of difficulty: Easy
• Overall duration: 4 hours 25 minutes

TOOLS:

• Mixing bowl
• Saucepan
• Whisk
• Ice cream maker
• Spatula
• Measuring cups and spoons
• Airtight freezer container
• Skillet for toasting pecans

INGREDIENTS:

• ½ cup Pecans
• 2 tbsp butter
• 2 cups Heavy whipping cream
• 1 cup Unsweetened almond milk
• ¾ cup erythritol powder
• Three big Egg yolks
• One tablespoon of coconut oil
• Vanilla extract, one tsp.
• ½ tsp Butter extract
• ¼ tsp Salt

INGREDIENT NOTES:

PECANS:

• Pecans provide a nutty taste and crunchy texture to the ice cream. We can alternate them with hazelnuts, walnuts, macadamia nuts, or almonds.

UNSALTED BUTTER:

• Unsalted butter gives a deep and indulgent flavor. It can be replaced with grass-fed butter, ghee, or coconut oil.

HEAVY WHIPPING CREAM:

• Heavy cream creates the foundation of the ice cream with high-fat content. We can replace it with heavy coconut milk or high-fat coconut cream.

ALMOND MILK:

• This milk forms a creamy consistency and foundation. You can use cashew milk, unsweetened milk, or macadamia milk as a replacement.

EGG YOLKS:

• Egg yolks are utilized to deliver a creamy and thick texture. We can swap them with gelatin, cream cheese, or xanthan gum.

VANILLA EXTRACT:

INSTRUCTIONS:

1. Gently warm the butter in a skillet.
2. Include the chopped pecans & toast them for three minutes till they are golden and fragrant.
3. The cool them by placing them aside.
4. Lightly heat the salt, almond milk, heavy cream, & eryhtritol powder in a saucepan till warm but not boiled.
5. Stir the egg yolks in a vessel.
6. Gently fill a small quantity of the warm mixture of cream cheese into the egg yolks when mixing them to temper them.
7. Add the mixture again in a saucepan & slowly cook while mixing till it becomes lightly thickened.
8. Mix in the butter extract & vanikla extract.
9. Fully cool the mixture, then chill for two hours.
10. Fill the ice cream maker with a refrigerated mixture & churn as mentioned in the machine manual.
11. Lastly, mix in the toasted butter pecans during churning.
12. Place it in a closed bowl & freeze for almost three hours till it is firm.

TIPS:

• Cool the ice cream at a neutral temperature for five minutes before making scoops.
• Utilize the allulose to create a smooth texture.
• Include a tbsp. of MCT oil or vodka to avoid ice crystals.
• You can also make the ice cream without an ice cream maker by freezing the mixture and mixing after every thirty minutes continuously for three hours.
• Roast the pecans in butter to enrich the taste.

SERVING SUGGESTIONS:

DESSERTS:

• Keto brownies
• Keto chocolate cake
• Keto cheesecake

BREAKFASTS:

• Keto pancakes
• Keto waffles
• Keto crepes

PARTIES:

• Keto ice cream sundae
• Keto dessert platter
• Keto milkshake

SUMMER TREATS:

• Keto affogato
• Keto ice cream float
• Keto ice cream sandwich

GARNISHES:

• Whipped cream
• Toasted pecans
• Sugar-free caramel drizzle

STORAGE INFORMATION:

FRIDGE:

• Keep the ice cream foundation and stock it for two days.

FREEZER:

• Freeze the ice cream in a closed bag for two weeks.