Walnut Ice Cream

This is my favourite low carb ice cream. No special equipment needed, and it tastes great! Excellent for summer nights, with a small handful of berries 🙂 heaven!

Original recipe from All day I dream about Food (link)

Servings 4 servings

Ingredients

• 1 and 1/4 cups heavy whipping cream divided
• 1/8 cup Swerve Brown
• 1/8 cup Xylitol 
• 15 gr butter
• 1 tsp maple or vanilla extract
• 1/8 tsp xanthan gum
• 1/4 cup chopped pecans or walnuts

Instructions

1. In a medium saucepan over medium heat , bring 3/4 cups of the whipping cream to a simmer. Reduce the heat and simmer gently for 30 minutes. Watch carefully as you want it to simmer but not continue to boil. In the last 5 minutes add the two sweeteners. 
2. Remove from heat and whisk in the butter and maple extract. Sprinkle the surface with xanthan gum, whisking vigorously to combine. Let the mixture cool to room temperature and then refrigerate until chilled, about 2 hours.
3. In a large bowl, beat the remaining whipping cream 1/2 cup until it holds stiff peaks. Fold in the chilled maple/cream until well combined. Stir in the chopped walnuts.
4. Transfer the mixture to 4 small airtight containers and freeze until firm, about 5 hours.