Sugar-Free Butter Pecan

Name: Sugar-Free Butter Pecan Ice Cream
Prep time: 10 min
Cook time: 8 min
Total time: 24 h 83 min
Ingredients: 30 g (2 tbsp) unsalted butter; 250 ml (1 cup + 1 tbsp) whole milk; 70 g (¼ cup + 2 tbsp) sugar-free sweetener (allulose, or a blend that replaces sugar 1:1 by weight); ¼ tsp fine salt; 110 ml (⅓ cup + 2 tbsp) whipping cream (35–40% fat); 1 tsp pure vanilla extract; 40 g (¼ cup + 2 tbsp) pecans, toasted and chopped

Nutty brown butter ice cream with crunchy pecans toasted in the butter. Rich and caramel-tinted, with no added sugar.

Hands-on: 18 min
Cooling: 1 h
Freeze: 24 h
Program: Ice Cream
Makes: 4 servings6 servings

No added sugar

Good forFall Thanksgiving

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Nutrition

Per 100 g, estimatedPer serving (¼ of a 473 ml16 oz tubpint, about 128 g), estimated

204kcal

3 gProtein

20 gFat

4.2 gCarbs

3.4 gSugar

261kcal

4 gProtein

25 gFat

5 gCarbs

4 gSugar

Whole tubpint: 1045 kcal, 15 g protein1568 kcal, 23 g protein (709 ml24 oz). Contains: Milk, Tree nuts. The sweetener is counted as allulose; xylitol adds more calories.

Ingredients

7 ingredients

Measure in

TubPint size

Tap an ingredient when it is in the bowl

441 of 473 ml662 of 709 ml

In the tubpintScale reads

30 g (2 tbsp)2 tbsp (30 g)2 tbsp (30 g)45 g (3 tbsp)45 ml (45 g)3 tbsp (45 g)unsalted butterunsalted butterunsalted butter
250 ml (1 cup + 1 tbsp)250 ml1 cup + 1 tbsp (250 ml)375 ml (1⅔ cups)380 ml (375 ml)1⅔ cups (375 ml)whole milkwhole milkwhole milk
70 g (¼ cup + 2 tbsp)90 ml (70 g)¼ cup + 2 tbsp (70 g)105 g (½ cup + 1 tbsp)130 ml (105 g)½ cup + 1 tbsp (105 g)sugar-free sweetener (allulose, or a blend that replaces sugar 1:1 by weight)sugar-free sweetener (allulose, or a blend that replaces sugar 1:1 by weight)allulose or a 1:1 granulated sweetener
¼ tsp¼ tsp¼ tsp¼ tsp¼ tsp¼ tspfine saltfine saltfine salt
110 ml (⅓ cup + 2 tbsp)110 ml⅓ cup + 2 tbsp (110 ml)165 ml (⅔ cup)170 ml (165 ml)⅔ cup (165 ml)whipping cream (35–40% fat)whipping cream (35–40% fat)heavy cream
1 tsp1 tsp1 tsp1½ tsp1½ tsp1½ tsppure vanilla extractpure vanilla extractvanilla extract

Mix-ins

40 g (¼ cup + 2 tbsp)85 ml (40 g)¼ cup + 2 tbsp (40 g)60 g (½ cup + 1 tbsp)130 ml (60 g)½ cup + 1 tbsp (60 g)pecans, toasted and choppedpecans, toasted and choppedpecans, toasted and chopped

Mix-ins go in at the end, after spinning, so they are not in the tubpint drawing.

TubsPints

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Steps

Melt 30 g unsalted butter2 tbsp unsalted butter2 tbsp unsalted butter45 g unsalted butter45 ml unsalted butter3 tbsp unsalted butter in a saucepan over medium heat. Add 40 g pecans85 ml pecans¼ cup + 2 tbsp pecans60 g pecans130 ml pecans½ cup + 1 tbsp pecans and cook, stirring, for 4 to 5 minutes, until the butter turns golden brown and smells nutty.
Take the pan off the heat. Lift the pecans onto a plate with a slotted spoon, let them cool, then chop them, keeping a few whole for the top.
Carefully pour 250 ml whole milk250 ml whole milk1 cup + 1 tbsp whole milk375 ml whole milk380 ml whole milk1⅔ cups whole milk into the butter. It will sputter. Whisk in 70 g sugar-free sweetener90 ml sugar-free sweetener¼ cup + 2 tbsp allulose or a 1:1 granulated sweetener105 g sugar-free sweetener130 ml sugar-free sweetener½ cup + 1 tbsp allulose or a 1:1 granulated sweetener and ¼ tsp fine salt¼ tsp fine salt¼ tsp fine salt¼ tsp fine salt¼ tsp fine salt¼ tsp fine salt until dissolved.
Add 110 ml whipping cream110 ml whipping cream⅓ cup + 2 tbsp heavy cream165 ml whipping cream170 ml whipping cream⅔ cup heavy cream and 1 tsp pure vanilla extract1 tsp pure vanilla extract1 tsp vanilla extract1½ tsp pure vanilla extract1½ tsp pure vanilla extract1½ tsp vanilla extract, then blend with a stick blender for 20 seconds.
Pour into the tubpint, cool to room temperature, then put the lid on.
Once it is completely cool, freeze the tubpint on a level shelf for 24 hours.
Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Ice Cream.
If it looks very powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin. Otherwise skip it: Mix-in smooths the tubpint too.
With a spoon, dig a hole about 4 cm1½ in wide down to the bottom of the tubpint. Add 40 g pecans85 ml pecans¼ cup + 2 tbsp pecans60 g pecans130 ml pecans½ cup + 1 tbsp pecans, then run Mix-in.

To serve: Top with a few whole toasted pecans.

My notes

Tips

Allulose keeps a sugar-free tubpint softest. Where it is not sold, use a granulated sweetener that measures like sugar. Erythritol blends freeze harder, so let the tubpint stand for 10 minutes before spinning and plan on a Re-spin.
Walnuts work in place of the pecans. Salted butter works too; leave out the salt.
If a layer of butter sets on top as the base cools, whisk it back in before freezing.

Texture not right?

Powdery or crumbly Greasy, waxy or like Vaseline Icy or crunchy

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Why it works

Browning butter toasts its milk solids for a nutty, caramel-like flavor, and blending spreads the butterfat through the milk so it freezes smooth. Allulose keeps the base soft and scoopable like sugar would, with no added sugar.

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