Butter Pecan Ice Cream
|1 Lg||Pasturized Eggs|
|1½ Tbsp||Swerve or Truvia|
|¼ tsp||Xanthan Gum|
|1 Tbsp||Vegetable Glycerin
|Important note: Be sure to get a USP certified Food Grade glycerin. Some glycerins are TOXIC and should not be consumed.|
|1 big pinch||Salt|
|1 Tbsp||LorAnn Oils Flavor Fountain Flavoring|
|Butter Pecan Flavor|
|22 drops||Liquid Sucralose|
|2¼ Cups||Heavy Cream|
Preheat oven to 350°F. Place the butter on a cookie sheet with an edge all the way around it. Put butter in oven to melt. This only takes a few minutes. Pour pecans into melted butter and stir to coat well. Bake pecans for 4 minutes. Stir pecans and bake for another 4 minutes. When pecans are done salt liberally with the fine grain salt. Pecans should be quite salty. Let pecans cool then chop or break them into small pieces.
Beat eggs with hand mixer on highest speed until light and fluffy. Mix Swerve or Truvia and Xanthan Gum together. Sprinkle into eggs while beating on highest speed. Eggs will thicken slightly. Add salt, flavoring and liquid sucralose.
Freeze in an ice cream maker according to manufacturer's instructions.
When the ice cream is almost done, stir in pecan pieces.
Serving size: 2.25 ounces by weight (~64g)
For more great low-carb ice creams and more information on how to make low-carb ice cream in general check out Gerard Pinzone's Blog. He's the man with the science.