Gorgonzola ice cream 1240 Edit Edit copy
Gorgonzola ice cream 1240 Edit Edit copy

Gorgonzola Ice Cream with Candied Pecans

Recipes   Gluten Free     Keto     Sweets    

Adapted from Jeni's Splendid Ice Creams!

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


Instructions

  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.
  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.
  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.
  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.


Gorgonzola ice cream 1245 Edit
Nutrition Facts

Serving Size 1

Servings 8

Calories 290
Total Fat 28g
Total Saturated Fat 12g
Cholesterol 55mg
Sodium 105mg
Total Carbs 26g
Dietary Fiber 2g
Sugars 4g
Added Sugar 0g
Swerve 21g
Protein 5g
Net Carbs: 3g