This comes from The Low Carb Cafe
Butter Pecan Ice Cream
|Name||Butter Pecan Ice Cream|
|1 tsp unflavored gelatin
1 cup water
6 egg yolks
1/2 cup brown sugar sub.(or 16 packets reg. sugar sub.)
2.5 cups heavy cream
3 tsp vanilla extract
1 cup toasted pecans, chopped
1/4 stick butter
dash brown sugar sub.
|Step: 1||1. Sprinkle gelatin over water. Let stand until softened(about 5 min). In medium bowl whisk yolks and sugar sub. to combine.
2. In medium pot mix gelatin mixture and cream. Cook over med-low to medium heat, stirring occasionally, until mixture has begun to simmer.
3. Slowly pour about 1 cup of cream mixture into yolk mixture, whisking constantly. Pour mixture back into pot of cream mixture. Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon. Remove from heat. Stir in vanilla extract. Chill mixture 4 hours.
4. Pour chilled mixture into ice cream maker. Process according to manufacturer's directions. About 5 minutes before ice cream is finished add buttered pecans.***
***To butter pecans sautee pecans in butter and a dash of brown sugar sub. Cook until pecans have soaked up butter and are darker and crunchy.
|about 4 net carbs per serving|
Time submitted: Tuesday, August 17. 2004 at 13:50:53
Contributed By: Lee
The URL for it is: http://www.lowcarbcafe.com/modules.php?name=Dynamic&op=viewdyn&dyn_id=1056