Keto Brown Butter Pecan Ice Cream

Step 1Preheat 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.

Step 2Spread 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.

Step 3Place cream, almond milk, vanilla, glycerine and Xylitol (or use Allulose) 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.

Step 4Melt 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.

Step 5Place 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.

Step 6Slowly 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.

Step 7Pour 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.

Step 8Place mixture into your ice cream maker and mix until soft serve consistency is achieved.

Step 9Fold the pecans through the mix, retaining a handful for garnish.

Step 10Spoon 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.