Low Carb Brown Butter Bourbon Pecan Ice Cream
Low carb ice cream is sugar-free goodness anytime of the year but this Brown Butter Bourbon Pecan ice cream recipe has all the flavors of fall. Creamy and decadently satisfying, it's a low carb treat that is a delicious way to end any meal. You'll be surprised at how really easy it is to make, too!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
- 1/4 cup butter
- 1-1/2 cups half and half
- 1 cup heavy cream
- 1/4 cup granulated stevia blend , or equivalent in your favorite sweetener
- 1/2 teaspoon kosher salt
- 4 egg yolks , beaten until light
- 2 tablespoons bourbon ,optional, helps reduce iciness
- 2 tablespoons sugar free English Toffee Syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon xanthan gum
- 1/4 cup toasted chopped pecans
Melt the butter in a heavy sauce pan and allow it to turn golden brown. Don't let get too dark or it will be bitter.
Add the half and half, the heavy cream, stevia, and the salt to the melted butter and heat just under boiling - bubbles will form around the edge.
Slowly pour 1/4 cup of the hot cream mixture into the eggs, whisking constantly.
Pour the egg mixture back into the pan whisking constantly so the egg yolks don't scramble.
Heat until the mixture thickens and coats the back of a spoon -- don't let it boil.
Pour into a dish, cover, and refrigerate until cold - preferably overnight.
Whisk the bourbon, sugar free syrup, vanilla, and xanthan gum into the custard.
Freeze according to manufacturers instructions, adding the pecans when the mixture begins to freeze.
Calories: 468kcal | Carbohydrates: 4g | Protein: 5g | Fat: 46g | Saturated Fat: 25g | Cholesterol: 318mg | Sodium: 150mg | Potassium: 128mg | Vitamin A: 31.9% | Vitamin C: 0.8% | Calcium: 10.1% | Iron: 3.6%