Keto Butter Pecan Ice Cream

Name: Keto Butter Pecan Ice Cream
Prep time: 10 min
Cook time: 20 min
Total time: 51 min
Yield: 8 serving
Ingredients: 3 ½ cups heavy cream; ½ cup pecans; ½ cup butter; ¼ cup brown monk fruit/allulose; ¼ cup allulose; 4 egg yolks; 2 teaspoons vanilla extract; ¼ teaspoon xanthan gum; Pinch of salt

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Churn
21 mins
Total Time
51 mins
Servings
8
Calories
529 kcal
Course
Dessert
Cuisine
American

Keto Butter Pecan Ice Cream

Iris Warren

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This homemade Keto Butter Pecan Ice Cream is rich, sweet and full of luscious buttery flavor. It's made with a brown butter base and studded with crunchy toasted pecans!

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Ingredients

Servings

3 ½ cups heavy cream
½ cup pecans
½ cup butter
¼ cup brown monk fruit/allulose
¼ cup allulose
4 egg yolks
2 teaspoons vanilla extract
¼ teaspoon xanthan gum
Pinch of salt

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Instructions

Place the insert from your ice cream maker in the freezer overnight.
Heat a saucepan to medium low and add in the butter. Once the butter has melted, turn the heat to low and allow it to brown slightly. Watch it carefully because it can burn very quickly! If it browns too much, you won't be able to use it because it will taste too strong and ruin the ice cream.
Stir in the sweetener and cook until it’s fully dissolved.
In a mixing bowl, add in the egg yolks and whisk.
Stir in the heavy cream and heat until it’s just about to simmer. The sweetener might solidify, just keep stirring and it will dissolve again. Once you see tiny bubbles start to form around the edges, slowly whisk a ladle full into the egg yolks. Repeat the process twice more until the eggs are tempered.
Whisk the egg mixture into the pot with the heavy cream and cook on low, stirring often, for about 12 minutes or until thickened enough to coat the back of a spoon. Whisk in the xanthan gum and salt.
Remove from the heat and stir in the vanilla extract. Pour through a fine mesh sieve to make sure there are no lumps or curdle egg yolks and transfer to a bowl.
Cover with plastic wrap that is touching the custard, this helps prevent a skin from forming. Chill in the fridge for 4 hours or over night.
Preheat oven to 400°F and pour the pecan halves onto a small baking sheet lined with parchment paper.
Toast them in the oven for 8-10 minutes or until they are starting to brown and become fragrant. Set aside to cool before chopping them into small pieces.
Turn your ice cream maker on and pour the custard in and allow to churn for 25-30 minutes, depending on the instructions for your model. Mine took exactly 25 minutes.
During the last 5 minutes of churning, pour the chopped pecans into the ice cream maker and allow them to mix throughout.
If you like your ice cream like soft-serve, you can serve it now. Personally I like mine a little more firm, so I transfer mine to an ice cream storage container and pop it in the freezer for about an hour.

Notes

This ice cream has rich butter pecan flavor. If you like a milder flavor, don't brown the butter completely. Instead, stop cooking at once it becomes a very light amber color. The darker the color, the more intense the flavor will be.