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–+ servings

Keto Brown Butter Pecan Ice Cream

QD
Pecan ice cream with a nice brown butter flavor
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8 3/4 cup
Calories 237 kcal

Equipment

  • Ice cream maker

Ingredients
  

  • 120 g allulose
  • 3 g ice cream stabilizer (can substitute 0.25 tsp xanthan gum + 30g vodka)
  • 3 tbsp butter
  • 90 g pecans, chopped
  • 1 tsp salt
  • 180 g heavy cream
  • 535 g almond milk (240 + 120g)
  • 5 egg yolks (~80g)
  • 0.5 tbsp vanilla extract

Instructions
 

  • 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.
  • Melt butter in a saucepan over medium-low heat.
  • Add pecans and salt; roast until fragrant.
  • Add sweetener and heat until it’s golden brown.
  • Add almond milk and cream. Continue cooking until the temperature reaches 180 °F and the mixture has turned a strong golden brown. 
  • 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.
  • Strain into a bowl, refrigerate for at least 4 h (preferably overnight).
  • Freeze in an ice cream machine, adding pecans when about 5 minutes remain.

Notes

1.7g net carbs per serving.
Nutrition information calculated by adding up macros of the individual ingredients. Allulose not included in the Total or Net carbs.

Nutrition

Serving: 0.75cupCalories: 237kcalCarbohydrates: 2.8gProtein: 3.6gFat: 25gFiber: 1.1g
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