Maple Bourbon Walnut Ice Cream

Yield: 3 cups | Servings: 6
⦿ Net Carbs: 9.22 per serving
{FULL SUGAR BONUS RECIPE: 31.42 per serving}

2 c Heavy Whipping Cream
1 c Half and Half
2/3 c Allulose Sweetener - *see below for info on this ingredient
7 large Egg Yolks
1/8 tsp Salt
1 tsp Pure Vanilla Extract
2 tbsp Maple Syrup
1 oz Bourbon Whiskey
70 g Walnuts, Toasted

Instructions:

1. In a small heavy bottom pot, bring Whipping Cream, Half and Half, Allulose (or sugar), and Salt to a low simmer over medium heat until Allulose/sugar is dissolved (about 5 minutes). Remove from heat.
2. In another bowl, whisk Egg Yolks. Slowly pour about 1/3 of the hot cream mixture into the whisked eggs yolks while whisking continuously. Once combined whisk the egg and hot cream mixture back into the pot. (This is known as “tempering”)
3. Add Vanilla, Bourbon, and Maple Syrup to mixture and gently cook mixture over medium-low heat, stirring often to prevent burning, until mixture is thick enough to coat the back of a spoon (about 170°F).
4. Strain mixture into a bowl through a fine-mesh sieve. Cool to room temperature, cover, and chill 4 hours or overnight.
5. Churn in an ice cream machine according to manufacturer’s instructions.
6. When close to the end of the churn cycle add Toasted Walnuts and allow paddle to incorporate the Walnuts.
For soft serve use immediately, for a scoop-able ice cream freeze for at least 4 hours.