Bourbon Vanilla Ice Cream

Ingredients:

- 1/2 Vanilla Bean (or 1 tsp Vanilla)

 - 5 oz unsweetened coconut cream

 - 1 Tbsp plus 1 1/4 cup Heavy Cream

 - 1/8 tsp salt

 - 1/8 tsp Xanthan gum

 - 1/2 cup powdered Allulose or monk fruit

 - 1 tsp Vanilla Extract

 - 1 Tbsp Bourbon

 - 1/2 cup chopped/toasted pecans

Directions:

Place the coconut cream and 1 Tbsp of the heavy cream into a small saucepan.

2. Scrape vanilla bean and add seeds and the empty pod (or 1 tsp vanilla) to the pan.

3. Using medium heat, heat the mixture until smooth and warm.

4. Remove from the heat, and whisking quickly, add xanthan gum over the surface and blend.

5. If using vanilla bean, let steep 5 minutes.

6. Strain mixture into a bowl, removing any lumps. Cover and place into the refrigerator until completely cooled.

7. Place the mixing bowl of a kitchenmaid into the freezer to chill.

8. Pour in remaining 1 1/4 cup heavy cream, and 1 tsp vanilla into the chilled mixing bowl and whip to soft peaks.

9. Mix in cooled coconut cream mixture, sweetener and bourbon until thoroughly incorporated.

10. Fold in pecans and spoon into 8 individual serving dishes (or one loaf pan) and freeze until ready to use.

Nutrition:

Serves 8 Calories: 235. Carbohydrates: 2 grams. Fat: 25 grams. Protein: 1 gram

Note: The ice cream will freeze hard, so remove from the freezer for at least 10 minutes before serving.