Low-Carb Butter Pecan Ice Cream

Prep Time:   45 Minutes

Freezer Time:  6-8 hours

Servings:     8 Servings

Ingredients:

• 4 egg yolks
• 1 cup heavy cream
• 1 cup unsweetened almond milk (I use an almond milk creamer)
• 1/3 cup powdered swerve 
• 1/8 tsp Xanthan Gum
• 2 tbsp MCT oil — optional, but I would use it if you have it. You could sub 1-2 tbsp of vodka instead too. 
• 1 tsp vanilla extract
• 1 tsp maple extract 
• 2 tbsp butter
• 1 tbsp butter (for pecans)
• 1 tbsp brown swerve (for pecans)
• Few pinches of cinnamon (for pecans) 
• A pinch of salt (for pecans) 
• 1 cup chopped pecans

Instructions:

Pecans:

1. Preheat oven to 325
2. Line baking pan with parchment paper
3. Mix chopped pecans, 1 tablespoon melted butter, 1 tablespoon brown sugar and spread out on parchment paper. Sprinkle cinnamon and salt over. Bake for 3 to 4 minutes, mix, then bake for another 3 to 4 minutes.

Ice cream:

1. Melt butter on stove top on low heat. Bring to mild simmer and lightly brown butter. 
2. Add cream and almond milk, bring to low simmer. 
3. Add sugar and dissolve. add xanthan gum and beat well. Turn heart to lowest setting. 
4. In separate bowl, beat egg yolks, vanilla and maple extract, and MCT oil together. 
5. Slowly add half a cup of the hot cream mixture to eggs while beating. Slowly pour eggs into cream mixture while mixing. Continue mixing for about five minutes. 
6. Remove from heat, let cool for 10-15 minutes, add pecans.
7. Pour mixture into freezer safe container and place in fridge for an hour then transfer to freezer. 
8. I like to give the container a shake or stir every 45-60 minutes for the first few hours to prevent the pecans from settling to the bottom. 
9. Thaw for 15 minutes before serving and enjoy!