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The keto diet doesn’t mean giving up on delicious desserts. In fact, with the right ingredients, you can create indulgent treats that are both low-carb and satisfying. This Keto Butter Pecan Ice Cream is a perfect example of a creamy, nutty, and sweet dessert that fits perfectly into your ketogenic lifestyle.

Keto Butter Pecan Ice Cream Recipe

Ingredients (Serves 8)

• 2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup granulated erythritol (or preferred keto-friendly sweetener)
• 4 large egg yolks
• 1/4 cup unsalted butter
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup pecans, chopped and toasted

Equipment Needed

• Ice cream maker
• Medium saucepan
• Mixing bowls
• Whisk
• Fine-mesh strainer
• Airtight container for storage
• Skillet (for toasting pecans)

Instructions

1. Toast the Pecans:
   • In a dry skillet over medium heat, toast the chopped pecans until fragrant and lightly browned about 5 minutes. Set aside to cool.
2. Prepare the Ice Cream Base:
   • In a medium saucepan, combine heavy cream, almond milk, and erythritol. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
3. Temper the Egg Yolks:
   • In a separate bowl, whisk the egg yolks. Slowly pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to temper them.
4. Cook the Custard:
   • Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon (about 5-7 minutes).
5. Add Butter and Flavoring:
   • Remove from heat and stir in the butter, vanilla extract, and salt until the butter is fully melted and incorporated.
6. Strain and Chill:
   • Strain the custard through a fine-mesh strainer into a clean bowl. Cover and refrigerate until completely chilled, at least 4 hours or overnight.
7. Churn the Ice Cream:
   • Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
8. Add Pecans:
   • In the last 5 minutes of churning, add the toasted pecans to the ice cream maker.
9. Freeze:
   • Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving for a firmer consistency.
10. Serve:
    • Scoop and enjoy your creamy, nutty, and sweet Keto Butter Pecan Ice Cream!

Conclusion

This Keto Butter Pecan Ice Cream proves that following a ketogenic diet doesn’t mean sacrificing delicious desserts.

With its creamy texture, nutty crunch, and perfect sweetness, this ice cream is a testament to the versatility of keto-friendly ingredients.

Indulge in this luxurious treat guilt-free, knowing you’re staying true to your low-carb lifestyle while satisfying your sweet cravings.

FAQs

Can I make this ice cream without an ice cream maker?
Yes, you can. After chilling the custard, pour it into a freezer-safe container and freeze. Every 30 minutes, remove and stir vigorously to break up ice crystals. Repeat this process 3-4 times, then let it freeze completely.

How long will this ice cream keep in the freezer?
When stored in an airtight container, this keto ice cream will keep well for up to 2 weeks in the freezer.

Can I use a different type of nut?
Absolutely! While pecans give this ice cream its classic flavor, you can substitute it with almonds, walnuts, or macadamia nuts for a different twist.