Caramel Butter Pecan Low Carb Ice Cream
This low carb ice cream has the creamy flavor of caramel along with buttery toasted pecans. It's rich and delicious and perfect for a hot summer day. No ice cream maker necessary to make this sugar free ice cream dessert.
Ingredients
- 4 egg yolks
- 1 cup almond milk
- 3 cups heavy whipping cream
- ¾ cup Lakanto sweetener
- ½ tablespoon vanilla extract
- ½ tablespoon butterscotch extract
- ¼ cup Torani sugar free salted caramel syrup
- 1 teaspoon salt
- 1 cup raw pecan pieces
- 1 tablespoon butter
Instructions
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Add butter, pecans and salt to a large saute pan. Cook nuts until toasted and then set aside for later.
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In a saucepan on the stove, whisk together almond milk, cream and sweetener. Let it get hot but not boil.
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In the meantime beat the egg yolks in a bowl. Take a cup of the hot liquid and whisk quickly into the eggs.
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Return this egg mixture back to the sauce pan and reduce heat to medium low. Cook until it thickens enough to coat the back of a spoon. This should take around 5 - 10 minutes.
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Strain liquid into a big bowl and let come to room temperature.
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If you want to mix in the nuts do so now, or wait until it's finished and add on top. I preferred them on top as they were more crunchy.
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Mix in extracts and sugar free syrup. Add to a shallow plastic container and freeze for 2-3 hours.
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Let ice cream sit out a bit to soften before eating.