@tootgail Your son is one of the highest paid and gifted athletes in football. Sit down and shut up. He fucked up. Plain and simple.
October 17th, 2021
@MieshaTate Abuse? Lmfao. Go be offended somewhere else. The coach was fuckin LOST on the shit his fighter was doing. Dude was PERPLEXED.
October 16th, 2021
I love ice cream...almost as much as I love coffee. So you better believe when I found a recipe for butter pecan ice cream I immediately filled out the shopping list with a few things to purchase. This one takes an ingredient or two that you may not have on hand, so my word of advice is order them long before you think you will actually want to make the ice cream. This will prevent you from having to dreadfully wait through shipping times while your craving drives you to a dangerous "cheating" problem.
The great thing about this recipe is that you can eat a good amount of it in one sitting and not kill your net carb levels for the day. I'm not going to go into an incredible amount of explanation here, because I hate when recipe website do that. I will jump straight into the recipe with the nutritional information listed below. I will also be linking to the things that I use so that you can easily find them on Amazon and order them yourself.
55g unsalted butter
16oz heavy whipping cream
100g powdered erythritol (blend it up in a blender to turn it into powder yourself)
40g Egg (Yolk) (two egg yolks)
15g sugar-free maple syrup
13g MCT oil
2oz chopped pecans (you can toast these if you want!)
5g maple extract
- First add the butter, heavy whipping cream, powdered erythritol and the salt into a sauce pan. Begin by heating it up to about 120F.
- Mix the yolk up until it's light and fluffy. Once the butter cream mixtures hits 120F, begin taking about a tablespoon of it and adding it to the egg yolk, stirring quickly so the yolk doesn't cook. We are tempering the yolk here. Do this a couple more times until the yolks come up to temperature.
- Slowly pour the egg yolk into the butter cream sauce pan, stirring quickly and constantly.
- Bring the mixture up to 175F and remove it from the heat. Be sure to continue mixing the entire time it is on heat so that your yolks don't end up cooking up into chunks.
- Put the butter cream yolk mixture into the refrigerator to rest for about an hour, or until it cools down quite a bit.
- Once it has rested, remove it and add the rest of the ingredients (NOT the pecans, yet) and mix well.
- This final mixture needs to rest overnight, so add some plastic wrap to the top of the liquid, put the lid on your container, and put it into the refrigerator to rest.
- The next day, add the mixture (it'll almost have the consistency of pudding, if not a little looser) to your ice cream maker and let it churn away. After the ice cream maker finishes, you can then add your pecans.
- You can either eat it immediately as soft-server, or you can store it away in the freezer to harden up.
Nutrition (4oz serving)
Calories from fat: 356.10
Total fat: 39.57
Saturated fat: 24.61
Trans fat: 0.00
Dietary fiber: 1.15
Sugar alcohols: 16.17
Net carbs: 5.30
If you end up trying this recipe, please let me know. I'd love to hear what you all have to say about it.
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