Ingredients2 cups heavy cream1 cup unsweetened almond milk4 egg yolks1/2 cup powdered erythritol or allulose4 oz cream cheese, softened2 tbsp butter1 tsp vanilla extract1/2 tsp butter extract, optionalpinch of salt3/4 to 1 cup chopped pecansInstructionsIn a pan, melt the butter and toast the pecans for 3 to 5 minutes. Set aside.In a bowl, whisk egg yolks with sweetener until lighter in color.In a saucepan, heat heavy cream and almond milk until hot but not boiling.Slowly pour some of the hot cream into the yolk mixture while whisking.Pour everything back into the pan and cook on low, stirring, until slightly thickened.Remove from heat and blend in cream cheese, vanilla, butter extract, and salt until smooth.Chill the mixture completely.Churn in an ice cream maker, then fold in pecans.Freeze 2 to 4 hours for firmer scoops.No-Churn VersionIf you do not have an ice cream maker:Ingredients2 cups heavy cream8 oz cream cheese1/2 cup powdered sweetener1 tsp vanilla1/2 tsp butter extract, optionalpinch of salt3/4 cup toasted pecansInstructionsBeat cream cheese, sweetener, vanilla, butter extract, and salt until smooth.Whip heavy cream separately until soft peaks form.Fold whipped cream into the cream cheese mixture.Stir in toasted pecans.Freeze 4 to 6 hours.Very Quick Frozen Mousse VersionIngredients1 cup heavy cream4 oz cream cheese2 to 3 tbsp powdered sweetener1/2 tsp vanilla1/3 cup chopped toasted pecansInstructionsBeat everything except pecans until fluffy.Fold in pecans.Freeze 1 to 2 hours for a soft ice-cream texture.Important noteThis is not truly zero carb. It is just lower carb. Heavy cream, cream cheese, nuts, and even some sweeteners can still add small amounts of carbs.Approximate net carbs for the churned version:around 3 to 5g net carbs per serving, depending on brands and serving size.
Low-Carb Butter Pecan Ice Cream
