Low Carb Cinnamon Bourbon Pecan Ice Cream

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 Mint Chocolate Chip Ice Cream

Ice Cream, we all love it.  We have our favorite flavors as well.  I was wanting some mint chip ice cream not long ago and while working on the recipe, I had, well, let's say an accident measuring out the mint extract and suffice it to say, my breath was minty fresh after eating a bowl.  No chance of throwing it out, nope, not when it was edible.

I've seen a lot of posts on Facebook regarding some commercially available low carb ice creams.  I've tried them and honestly, I like making my own.  Yes it takes more work, but not much and  I know exactly what is in it.

My second attempt of this ice cream was today.  This time, being careful with measurements!
I am happy with the results and excited to share it with you.

Also want to give a shout out to Carolyn at All Day I Dream About Food.  Her recipe here http://alldayidreamaboutfood.com/2014/08/low-carb-mint-chocolate-chip-ice-cream-cake.html was the base inspiration for this recipe.

The weather is heating up and I know you all are anxious for a cool and cream treat!