Recipe
2 cups heavy cream
1 cup whole milk
3 egg yolks
1 1/4 cup allulose sweetener
1/4 cup stevia
3-4 tablespoons butter
1 cup chopped pecans
1/2 teaspoon butter extract
1 tablespoon vanilla
In a skillet melt 3 tablespoons butter.. add chopped pecans and cook on medium-low for 6 minutes, stirring every few minutes..set aside
In a saucepan, bring cream, milk and 1/2 sweetener to a slight boil..stirring to keep from scorching..
Beat egg yolks and other 1/2 sweetener until it is a pale color..about 2 minutes..
Temper eggs by adding small amounts of hot cream mixture to eggs and whisking continuously ..Add about 1/2 of mixture to eggs, then pour tempered eggs into cream mixture..
Return back to medium heat and cook another 4-5 minutes or until mixture begins to slightly thicken ..
Put in fridge for about 2 hours and allow to cool..when cool enough, pour in ice cream maker.. Instructions suggest to put it in freezer for about an hour before serving, but we can’t wait, so we eat it right then🤣