Lo Carb Pecan Praline Ice Cream

2 cups Silk Protein + Fiber Almond Milk Original Flavor
½ cup heavy whipping cream
5 egg yolks
3 Tbsp granulated sugar substitute
1 tsp butter flavored extract
¼ tsp caramel flavored extract
¼ tsp kosher salt
¼ tsp xanthan gum
¼ cup chopped pecans
1 tsp butter
¼ tsp kosher salt
Combine the almond milk and heavy whipping cream in a medium sized bowl. Microwave on high for 2 minutes. Stir in the egg yolks, sugar substitute, butter extract, caramel extract, kosher salt, and xanthan gum until smooth. Microwave on high for 30 seconds. Stir. Repeat this four more times or until thickened. Strain the mixture into a clean bowl and chill for 3 hours in the refrigerator (or 30 minutes in the freezer), stirring occasionally. Meanwhile, melt the butter in a small saute pan and add the pecans and salt. Toss and cook for 1-2 minutes until toasted. Cool. When your custard is completely cooled, pour into your ice cream maker and process according to the manufacturers instructions. Add the pecans in the final minute or so, when the ice cream is at soft serve stage. Serve immediately, or freeze in an airtight container until ready to serve.
Approx nutrition info per serving: 180 calories, 16g fat, 3g net carbs, 5g protein

Click here to submit your review.

Submit your review
* Required Field

Sorry, comments are closed for this post.