I not longer have a need for store-bought ice cream! This recipe is THE BEST THING I HAVE CREATED (well, the best recipe...). It tastes good on its own, but is even better sandwiched between two low-carb chocolate pecan cookies :) Not a fan of maple-pecan? Try my chocolate ice cream recipe instead!
Before running this through the ice cream machine, I noticed that the consistency was already quite thick after being in the fridge. If you don't have an ice cream maker, just freeze for a few hours and you should be good to go!
3/4 cup Half and Half
1.25 cups heavy cream
4 egg yolks
4.5 oz erythritol (or 1 cup Stevia)
1 tsp vanilla extract
1 tsp maple extract/flavor
1/4 cup chopped pecans
Whisk together the cream and the Half and Half in a saucepan over medium heat. Bring the mixture just to a light simmer. Remove from heat.
In a separate bowl, whisk together the egg yolks and the erythritol. Add the cream mixture into the eggs gradually, while mixing. Pour the entire mixture into the saucepan. Stir frequently over medium-low heat until the mixture thickens, reaching about 170-175 F. Pour the mixture into a container and allow to sit at room temperature for about 30 minutes. Stir in the vanilla extract, then refrigerate for 4-8 hours.
If you wish to serve this as frozen custard, the consistency should be thick enough to do so if you just freeze it for a few hours. Otherwise, pour into an ice cream maker for about 20-25 minutes. Enjoy!
This recipe makes about 6.5 servings of 70 grams with the following nutritional information:
23.4 g fat
1.4 g carbs
.3 g fiber
1.1 g net carbs
Just a former fat girl who loves food...
and her cat.
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