Creamy Keto Butter Pecan Ice Cream

In a saucepan, combine the heavy cream, unsweetened coconut milk, allulose, and monkfruit/erythritol sweetener.

Heat the mixture over medium heat, whisking until the sweeteners are completely dissolved. The mixture should be steaming but not boiling.

While the base is heating, prepare the gelatin by sprinkling it over cold water in a small bowl. Let it sit to bloom.

Crack an egg into a separate bowl and whisk it lightly.

Add salt to the warm milk mixture and whisk to combine.

Temper the egg by slowly pouring about half of the hot milk mixture into the whisked egg while whisking constantly. Then pour the egg mixture back into the pot.

Add the bloomed gelatin and vanilla extract to the pot. Whisk until the gelatin has fully dissolved.

Strain the ice cream base through a fine-mesh sieve into a clean bowl to remove any solids.

Chill the base completely in the refrigerator, preferably for at least 4 hours or overnight.

Roughly chop the pecans. You can do this by placing them in a bag and crushing them with a rolling pin.

In a skillet over medium heat, melt the salted butter until it starts to foam. This creates a brown butter flavor.

Add the chopped pecans to the pan and toast them in the butter until fragrant.

Add the allulose to the pecans, stirring until it melts and lightly coats the nuts.

Remove the candied pecans from the heat and transfer them to a bowl to cool completely.

Pour the completely chilled ice cream base into your frozen ice cream maker bowl and start churning according to the manufacturer's instructions.

Churn for 20-30 minutes, or until the ice cream reaches a thick, soft-serve consistency.

During the last 5 minutes of churning, add the cooled buttered pecans.

Once finished, transfer the ice cream to a freezer-safe container, cover, and freeze for at least 6-8 hours to firm up.