I had this in my recipe folder. If you want to also cut the fat content
you could use the fat free half and half. What I usually do when making
ice cream is I sub in cashew milk for the m,ilk part and I use heavy
whipping cream for the cream part.
Butter Pecan Ice Cream
1 cup heavy cream
2 Tbsp butter
1/3 cup erythritol
1 pinch Stevia
1 tsp vanilla extract
2 egg yolks
2/3 cup chopped pecans
1/8 tsp xanthan gum
Begin by melting the butter in a pan on a low flame and letting it brown
very slightly. This will bring out more of the butter's flavor.
Add in the cream and allow it to come to a simmer.
Turn the heat down to the lowest setting and add the erythritol. Let it
dissolve completely, stirring gently.
Transfer the mixture to a deep mixing bowl and add a pinch of Stevia.
Use an electric hand mixer to combine all the ingredients.
While mixing at a medium speed, add xanthan gum to help the ingredients
really bind and thicken.
In a small bowl, separate egg yolks and add vanilla extract. Beat them a
little slowly add them into your mixing bowl as you're beating your
Lastly, add chopped pecans and fold them in with a spoon. You can toast
the pecans in a bit of butter to bring out more of their nutty and sweet
Place your bowl (or wherever you're going to store the ice cream) in the
freezer. Because this ice cream has chunks of pecans in it, I suggest
stirring with a spoon every 30 to 45 minutes to make sure the pecans are
well incorporated and don't get frozen sitting at the bottom of the ice
cream. Of course, if you have an ice cream maker, feel free to use that
and use the manufacturers instructions.
Let freeze for about 3 hours or until you can scoop it. If you let it
freeze overnight, let it sit on the counter for a few minutes to soften
so you can scoop it easily.
Makes: 6 scoops
Nutritional info per 1 scoop: 200 Calories, 20 g of Fat, 2 g of Protein,
1 g of Carbs
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