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!
Nutritional values (per large scoop, 113 g/ 4 oz)
|of which Saturated||18.1||grams|
|Magnesium||24||mg (6% RDA)|
|Potassium||115||mg (6% EMR)|
Macronutrient ratio: Calories from carbs (6%), protein (4%), fat (90%)
Ingredients (makes 10 servings)
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.
- Preheat oven to 180 C/ 355 F. Melt 20 grams of the butter and toss through the pecans until coated.
- Spread out in an even layer on an oven tray and bake until browned. 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.
- Melt the remaining 60 grams 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.
Do you like this recipe? Share it with your friends!