This was fantastic! My husband could not believe it was low carb. I used an ice cream maker and it was done in the normal amount of time with appropriate firmness. Upped the vanilla a bit and browned the pecans in an extra TB of butter (4 minutes in 350 oven, then stir and cook another 4 minutes, add salt and/or spices like cinnamon or nutmeg if desired), which as you suggested, made the pecan flavor more robust. Interestingly, we couldn't eat our normal amount of ice cream, which is...all of it! It was so rich we were happy to with the suggested serving size, and got to have a treat again the next day.