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Butter Pecan Crisp Apple Ice Cream
WARNING #1: This is the best tasting ice cream
I've ever had — even before low-carbing. It's really addictive, so plan to make
it for special occasions or when there will be enough people eating it that you only
get one bowl for yourself. Seriously. It's that good.
WARNING #2: This recipe uses raw eggs. If this
bothers you, choose another ice cream recipe. While many recipes can substitute egg
beaters or other substitutes, this one requires the real thing. If you are concerned
about salmonella risk, here's the facts from the FDA: Only one in 20,000 eggs is
contaminated with salmonella. (And you can cut that number way down by eating only
very fresh eggs with no cracks and refrigerated properly at all times.) The average
person eats 1000-1200 eggs per year. If you ate each of them raw, the odds say you'd
get one with salmonella every 15 to 20 years. Since you probably only eat a very small
amount of your eggs raw, the chances are extremely small you'd be affected in your
lifetime. And if you did, salmonella is dangerous only to the very young, very old,
or those with weakened immune systems. That being said, here's the recipe for the best
ice cream ever made.
You'll need 3 mixing bowls and a skillet, plus a rotating ice cream maker.
- 1/2 pint heavy cream
- 1/2 pint half 'n half
- 1/2 cup, plus 1/4 cup, plus 2 Tablespoons Splenda, divided.
- 4 Tablespoons Erythritol
- 6 apple wedges from a can of
Lucky Leaf Splenda sweetened Apple Pie Filling
- 4 eggs, separated
- 3 Tbsp unsalted butter
- 1/2 cup coarsely chopped or broken pecans
- 1 Tablespoon vanilla extract
- 1/2 Tablespoon butter pecan extract
In a medium mixing bowl, whip egg whites till soft peaks form. Gently pour in
1/2 cup Splenda and mix again, re-forming the peaks. Set aside.
In a small mixing bowl, beat egg yolks until they are pale lemon color. Set aside.
Chop apple wedges finely into small squares.
In a skillet (electric skillet set at 320°F), melt butter. When it begins to foam
but not brown, add pecans and coat with butter, stirring for 30 seconds or so.
Sprinkle into the skillet the Erythritol, and 2 Tbsp Splenda.
It will begin to sizzle. Add extracts to skillet and stir quickly. Add chopped
apple bits; stir to coat, and remove mixture to paper plate to cool for 1 to 2 minutes.
You'll notice your mixture is pecans, crisped apples, and bits of sugar-y crumbles.
In a tall mixing bowl add very cold cream and half and half. Beat until slightly
thickened and add 1/4 cup Splenda. Beat again to mix. Pour whipped egg yolks into
cream mixture and mix well. Add pecan/apple mix and distribute well through the
Very carefully pour cream mix into the whipped eggs whites (down into one side of
the bowl — slowly, so as not to break down the whites.) Now carefully mix together
until you have a creamy mix with "puffs" of meringue (whipped whites) suspended
all through the mix.
Remove freezer bowl from freezer and place on ice cream maker. Pour mixture
in and set to start. (Most ice cream makers take 20 to 30 minutes to get the
proper consistency. I use a Cuisinart and it takes 22 minutes.)
Prepare to eat the best ice cream ever! No kidding. Really. (No you can't eat
the whole thing...)
Makes 6 servings. Total net grams of carbohydrate in recipe: 47. Each Serving 8 grams net carbs.