GORGONZOLA ICE CREAM WITH CANDIED PECANS

GORGONZOLA ICE CREAM WITH CANDIED PECANS

INGREDIENTS:

GORGONZOLA ICE CREAM

  • 2c whole milk
  • 1T tapioca starch
  • 1/2c room temp Gorgonzola dolce
  • 1 1/4 c heavy cream
  • 2/3c Swerve Confectioners

CANDIED PECANS

  • 1c pecans
  • 1/3c Brown Swerve
  • 1T unsalted butter, melted
  • Pinch of salt

NUTRITIONAL FACTS:

Servings: 8

Calories: 290

Total Fat: 28g

Cholesterol: 55mg

Sodium: 105mg

Total Carbs: 26g

Dietary Fiber: 2g

Sugar: 4g

Protein: 5g

DIRECTIONS:

Step 1

Stir 2 tbsp of the milk with tapioca starch and set aside, then cream the Gorgonzola with a spatula or hand mixer until smooth.

Step 2

Bring milk, cream, and Swerve to a boil in a high-sided pot, and continue boiling for 4 minutes. Remove from heat, whisk in milk and tapioca starch mixture, and return to a boil for 1 more minute, stirring until thickened.

Step 3

Pour the hot mixture into the Gorgonzola and whisk until totally smooth. Fill a large bowl with ice and water, then pour mixture into a 1-gallon zip-top bag. Seal and place in ice bath to cool for 30 minutes.

Step 4

Pour into ice cream machine canister and churn until thick and creamy (time may vary depending on the model). Fold in candied pecans and freeze for at least 4 hours before serving.

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