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This is now known as “the ice cream that nearly broke me” in my family.
I love ice cream but it’s got to be creamy and smooth. I find that low carb ice creams can easily become icy or just not quite right as far as the texture goes. I know that using egg yolks helps with the creaminess and stability and I also know that vegetable glycerine will do wonders in stopping that iciness.
But I did not know that xylitol will result in a much softer ice cream, so the first batch that I made had a lot more xylitol in it. Not only was it waaaay too sweet, but it also wouldn’t freeze. No matter what I tried, I could not get it past the extremely soft serve stage. I made edible anti-freeze! I will say that the texture was divinely smooth though.
So, I made and re-made batches until I found the perfect balance of these ingredients to create a luscious, creamy ice cream. I was so sick of the sight of ice cream by the end of it! But it was worth every second. Enjoy!
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Note: Xylitol improves the texture and add softness but you can use other low-carb sweeteners too: Erythritol, Swerve, stevia or monk fruit based sweeteners. To prevent any gritty texture, process in a coffee grinder or a blender to "powder".
Hands-on Overall
Serving size large scoop, 113 g/ 4 oz
Nutritional values (per serving, large scoop, 113 g/ 4 oz)
Net carbs5.9 grams
Protein3.7 grams
Fat39.6 grams
Calories398 kcal
Calories from carbs 6%, protein 4%, fat 90%
Total carbs7.5 gramsFiber1.6 gramsSugars5.5 gramsSaturated fat18 gramsSodium36 mg(2% RDA)Magnesium27 mg(7% RDA)Potassium154 mg(8% EMR)
Ingredients (makes 10 servings)
- 500 ml heavy cream (16.9 fl oz)
- 250 ml unsweetened almond milk (8.5 fl oz)
- 80 g unsalted butter (2.8 oz)
- 1 1/2 cups pecans, chopped into your preferred size (163 g/ 5.7 oz)
- 2 tsp sugar-free vanilla extract
- 4 large egg yolks
- 1 tsp vegetable glycerine
- 1/4 cup granulated Xylitol (50 g/ 1.8 oz)
Instructions
- Preheat oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Melt 20 grams (0.7 oz) of the butter and toss through the pecans until coated.
- Spread out in an even layer on an oven tray and bake until browned, for about 10 minutes. Keep an eye on them as they can burn very easily.
- Place cream, almond milk, vanilla, glycerine and Xylitol into a pan and heat over gentle heat until Xylitol has dissolved. Make sure to mix it constantly to prevent any xylitol from sticking to the bottom.
- Melt the remaining 60 grams (2.1 oz) of butter in a pan and keep heating it until it reaches a deep golden brown colour.
Again, keep an eye on it so that it doesn’t burn. Add the butter to the cream mixture and whisk well.
- Place the egg yolks in a mixing bowl and beat well. Add one third of the cream mixture to the egg yolks to temper the yolks, beating well.
- Slowly add the egg yolk mixture in to the cream, beating the whole time, and place back over medium heat. Cook slowly until the mixture thickens.
- Pour into a bowl and set aside to cool. Place cling wrap over the surface of the custard to avoid a skin forming and chill in the refrigerator until cold, preferably overnight.
- Place mixture into your ice cream maker and mix until soft serve consistency is achieved.
- Fold the pecans through the mix, retaining a handful for garnish.
- Spoon the ice cream into a container, sprinkle with remaining pecans and freeze until firm, usually only a couple of hours.
Store, in a container, in the freezer for up to a month.
Ingredient nutritional breakdown (per serving, large scoop, 113 g/ 4 oz)
| Net carbs | Protein | Fat | Calories |
|---|
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 1.3 g | 1 g | 19.3 g | 186 kcal |
| Almond milk natural (unsweetened) |
| 0.1 g | 0.1 g | 0.3 g | 4 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 6.5 g | 57 kcal |
| Pecans, nuts |
| 0.7 g | 1.5 g | 11.8 g | 113 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 2 kcal |
| Egg yolk, fresh |
| 0.2 g | 1.1 g | 1.8 g | 22 kcal |
| Vegetable glycerin |
| 0.5 g | 0 g | 0 g | 2 kcal |
| Xylitol (natural low-carb sweetener) |
| 3 g | 0 g | 0 g | 12 kcal |
| Total per serving, large scoop, 113 g/ 4 oz |
| 5.9 g | 3.7 g | 39.6 g | 398 kcal |
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