1 tsp. unflavored gelatin
1 c. water
6 egg yolks
1/2 c. brown sugar substitute
2 1/2 c. heavy cream
3 tsp. vanilla extract
1 c. toasted pecans, chopped
1/4 stick butter
dash of brown sugar substitute

Sprinkle gelatin over water. Let stand until softened (about 5 minutes). In a medium bowl, whisk yolks and 1/2 cup sugar substitute to combine.

In a medium pot, mix gelatin mixture and cream. Cook over medium-low to medium heat, stirring occasionally, until mixture has started to simmer. Slowly pour about 1 cup of cream mixture into yolk mixture; whisk constantly. Pour mixture back in pot of cream mixture. Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon. Remove from heat. Stir in vanilla extract. Chill mixture 4 hours. Pour chilled mixture into ice cream maker. Process according to manufacturer's directions. About 5 minutes before ice cream is finished, add pecans.

To butter pecans, sauté pecans in butter and a dash of brown sugar substitute. Cook until pecans have soaked up butter and are darker and crunchy.