3/4c heavy whipping cream
1/4c cold water
3/4 Tbsp Splenda-sweetened maple syrup
1/4 cup Splenda
1/2 tsp vanilla
1 Tbsp butter
1/2 cup pecans
Put all but the pecans into a saucepan and heat up. Grind up four halves of pecans to a fine powder and mix those in. That will give the ice cream a pecany base flavor. Chop up another 2 pecan halves medium-fine to give texture to the cream.
On medium high heat, bring the mixture to a boil, stirring occasionally. Remove from heat and chill for an hour or until cold. Now make the ice cream following your maker's instructions, and enjoy!
This is definitely one of our favorites, even though it requires a little ahead of time preparation.
Carbs per serving: 5.1g
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