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)
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,