Who said you had to choose between indulgence and balance? In Zéro Sucre, 100 % gourmand, published by Hachette Cuisine, Chloé Saada and dietitian-nutritionist Nathalie Majcher prove the opposite. Their promise: ultra-comforting desserts, reinvented without refined sugar but still just as delicious. Among the recipes that truly stand out, this vanilla and caramelized pecan ice cream ticks every box: creamy, fragrant, and delicately crunchy. The kind of sweet treat that makes you forget it’s “sugar-free”, perfect for enjoying during a cozy TV night.
INGREDIENTS TO SHOP
For 8 to 10 people
Preparation: about 10 min
Cooking: about 20 min
Resting time: about 1 h 30
For the ice cream
- 2 vanilla pods
- 50 cl whole milk
- 6 egg yolks
- 160 g coconut sugar
- 25 cl heavy cream
For the caramelized pecans
- 50 g pecans
- 2 tbsp agave syrup
METHOD
Split the vanilla pods and scrape out the seeds using the tip of a knife. Place them in a saucepan with the pods and the whole milk, then bring to a boil.
In a bowl, whisk the egg yolks with the coconut sugar and the heavy cream. Gradually pour in the hot milk while mixing, then return everything to the saucepan.
Cook over low heat, stirring constantly, until you get a custard-like texture. Stop just before boiling, then let it cool down.
Roughly chop the pecans and caramelize them in a pan with the agave syrup. Let cool.
Remove the vanilla pods, then chill the mixture. Once very cold, churn it in an ice cream maker.
Pour the ice cream into small bowls and sprinkle with caramelized pecans just before serving.
