Tuesday, February 4, 2020

Recipe #5 - Keto Brown Butter Pecan Ice Cream


Continuing my series of low-carb ice cream recipes, here's one for butter pecan.

This one's adapted from a Reddit post from u/olympia_t, with the following modifications:
  • Increased scale by 50% to fill my 1 quart ice cream maker
  • Used unsalted pecans and added salt to increase control
  • Increased egg yolks from 3 to 5
  • Added stabilizer for texture (either ice cream stabilizer or vodka and xanthan gum)
The key to getting the strong brown butter and pecan flavors is to make sure to heat the butter, pecan, sweetener mix until is an intense golden brown and to take the cream mixture to 180 °F before tempering the eggs. 

As in previous recipes, I give two different options for the stabilizers. If you use the ice cream stabilizer mix, it will stay scoopable even when frozen. If you use the alcohol + xanthan gum, it will freeze solid, but return to an ice cream texture if allowed to warm for 10 min. or so before eating.

Hope you enjoy it,

- QD


Keto Brown Butter Pecan Ice Cream

Yield: 8 (3/4 cup)
Author:
prep time: 5 Mcook time: 40 Mtotal time: 45 M
Pecan ice cream with a nice brown butter flavor

ingredients:

  • 120 g allulose
  • 3 g ice cream stabilizer (can substitute 0.25 tsp xanthan gum + 30 g vodka)
  • 3 tbsp. butter
  • 90 g pecans, chopped
  • 1 tsp. salt
  • 535 g almond milk
  • 180 g heavy cream
  • 5 egg yolks
  • 0.5 tbsp. vanilla

instructions:

How to cook Keto Brown Butter Pecan Ice Cream

  1. Mix allulose with ice cream stabilizer and set aside. If replacing the stabilizer with vodka + xanthan gum, don't add them here. Instead add with the vanilla.
  2. Melt butter in a saucepan over medium-low heat.
  3. Add pecans and salt; roast until fragrant.
  4. Add sweetener and heat until it's golden brown.
  5. Add almond milk and cream. Continue cooking until the temperature reaches 180 °F and the mixture has turned a strong golden brown. 
  6. Remove pecans and set aside. Then, temper the egg yolks, transfer the mixture back to the saucepan, and continue cooking on medium-low heat until thickened and able to coat the back of a spoon, ~5 min.
  7. Strain into a bowl, refrigerate for at least 4 h (preferably overnight), and freeze in an ice cream machine, adding pecans when about 5 minutes remain.
Calories
237
Fat (grams)
25
Carbs (grams)
2.8
Net carbs
1.7
Protein (grams)
3.6
Calculated by adding up macros of the individual ingredients. Allulose not included in the Total or Net carbs.
Created using The Recipes Generator

No comments:

Post a Comment