I've been on a roll making ice cream as summer time rapidly approaches. After making the Mint Chip, I barely had it in the freezer before I was dreaming up the next flavor combination.
My thoughts really went down the path of Fireball with toasted pecans, but Fireball has too much sugar for low carb, so I went with straight bourbon and added a healthy dose of cinnamon to it. Bourbon will help reduce the iciness of the finished product and adds just a little flavor. Be sure to toast the pecans, it adds a flavor depth to the ice cream.
I already have the next batch in mind but that will need to wait until I reduce the quantity of low carb ice creams I have in the freezer right now! In the meantime, enjoy this one!
I would be remiss to not credit Carolyn Ketchum at All Day I Dream About Food for her recipe which inspired the base for my ice creams. She's probably has no clue as to the monster she's created!
Low Carb Cinnamon Bourbon Pecan Ice CreamServings: 12
2 cups heavy whipping cream
1 cup unsweetened almond milk
1/2 cup erythritol (or Swerve)
4 large eggs
3 Tbs. bourbon (optional, but it does help with prevent iciness)
2 Tbs. vegetable glycerin (optional, helps keep the ice cream scoopable)
1 1/2 teaspoons cinnamon
1/4 tsp. xanthan gum
1/4 tsp. liquid stevia extract
1 cup chopped toasted pecans
In a large bowl, put the eggs and erythritol and beat until thick and creamy.
While the eggs and sugar are beating, measure out the cream and almond milk.
When the egg mixture is thick and yellow, add the cream and almond milk, bourbon, vegetable glycerin, cinnamon, xanthan gum and liquid stevia.
Mix the ingredients for a few minutes to ensure they are well combined.
Pour the mixture into the canister of your ice cream maker.
While the ice cream is churning away, toast and chop the pecans.
Serve immediately or transfer to a freezer safe container.
I usually can't wait and have to have some right away!
....and That's What's Cooking At Cathy's ~ Enjoy!