Ingredients:
- 2 cups heavy cream
- 1 cup unsweetened almond milk (or any other keto-friendly milk of choice)
- 1/2 cup powdered erythritol or keto-friendly sweetener of choice
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter
- 1 cup pecans, roughly chopped
- Pinch of salt
Instructions:
- In a medium saucepan, heat the heavy cream and unsweetened almond milk over medium heat until it begins to simmer. Do not let it boil.
- In a separate bowl, whisk the egg yolks and powdered erythritol until well combined.
- Slowly pour about 1/2 cup of the hot cream mixture into the egg yolk mixture, whisking continuously to temper the eggs and prevent curdling.
- Gradually pour the tempered egg mixture back into the saucepan with the remaining cream, whisking constantly.
- Continue to cook the mixture over medium heat, stirring frequently, until it thickens and coats the back of a spoon. This will create a custard-like base for the ice cream.
- Remove the saucepan from the heat and stir in the vanilla extract. Let the custard base cool to room temperature.
- In a separate skillet, melt the unsalted butter over medium heat. Add the chopped pecans and a pinch of salt, toasting the pecans until they become fragrant and slightly browned. Remove the skillet from the heat.
- Once the custard base has cooled, cover the bowl or transfer it to an airtight container and refrigerate it for at least 4 hours or preferably overnight.
- Once the custard is chilled and ready, churn it in an ice cream maker according to the manufacturer’s instructions. This will give the ice cream its creamy texture.
- During the last minute of churning, add the toasted pecans into the ice cream.
- Transfer the churned butter pecan keto ice cream to an airtight container and freeze it for an additional 2-3 hours or until it reaches the desired firmness.
Nutrition Facts per Serving (1/2 cup, approximate values):
- Calories: 332
- Total Fat: 32g
- Saturated Fat: 15g
- Cholesterol: 150mg
- Sodium: 31mg
- Total Carbohydrate: 4g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 5g
Back to top button