Dulce De Leche Ice Cream with Salted Pecans
Rich and creamy, this low carb dulce de leche ice cream is a real treat!
Low Carb Dulce De Leche
optional, but helps consistency
Preheat oven to 325F and combine chopped pecans, butter and salt in a baking dish, tossing to mix thoroughly.
Bake 10 to 15 minutes, tossing ever 5 minutes, until golden brown.
Let cool in pan.
In a large bowl, whisk together dulce de leche, heavy cream, vodka, vanilla and stevia extract. Sprinkle with xanthan gum and whisk quickly to combine.
Chill 2 to 3 hours.
Churn in an ice cream maker according to manufacturer's directions.
Transfer to an airtight container, stir in salted pecans and press plastic wrap flush to the surface.
Freeze until firm, about 2 more hours
Any leftovers will freeze very solid. Be sure to soften in the refrigerator for half an hour before using.
Serves 10. Each serving has 6.3 g of carbs.
By Carolyn Ketchum of All Day I Dream About Food