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Apple Butter Pecan Ice Cream
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If you can't find Lucky Leaf Lite (Splenda-sweetened) Apple Pie Filling, it can be ordered directly from Knouse Foods. Call them at (717) 677-8181, or email them at customerservice@knouse.com. I order in a case at a time. (The cherry filling is terrific as well!)
To order DiabetiSweet (an Isomalt/Ace-K mix), go to Diabetic Promotions.
(Many pharmacies now carry Diabetisweet with other diabetic supplies.)
WARNING: 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.
1/2 pint heavy cream
1/2 pint half 'n half
1/2 cup, plus 1/4 cup, plus 2 tablespoons Splenda -- divided.
2 teaspoons Brown Sugar Twin
2 tablespoons DiabetiSweet
6 apple wedges from a can of
Lucky Leaf Splenda sweetened Apple Pie Filling
4 eggs, separated
3 tablespoon unsalted butter or Plugra
1/2 cup coarsely chopped or broken pecans
1 tablespoon vanilla extract
1/2 tablespoon butter pecan extract (from Great American Spice Co.)
You'll need 3 mixing bowls and a skillet, plus a rotating ice cream maker.
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 Brown Sugar Twin, 2 Tbsp Splenda, and the DiabetiSweet. 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 1-2 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 mix.
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 20-30 minutes to get the proper consistency. I use a Cuisinart and it took 22 minutes.)
Prepare to eat the best ice cream ever! No kidding.
Makes 6 servings
Total carbs in recipe: 47. Each Serving - 8 carbs.
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