- Stir 2 tbsp of the milk with tapioca starch and set aside, then cream the Gorgonzola with a spatula or hand mixer until smooth.
- 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.
- 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.
- 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.
Serving Size 1
|Total Fat 28g|
|Total Saturated Fat 12g|
|Total Carbs 26g|
|Dietary Fiber 2g|
|Added Sugar 0g|
|Net Carbs: 3g|