Butter Pecan Ice Cream

[The Southern Scoop Remix]

Rich, buttery ice cream studded with toasted pecans that delivers pure southern comfort. This is the flavor that makes you slow down and savor every bite.

remixology.com/recipe/butter-pecan-ice-cream/

Makes

Serves 6-8

Total Time

6 hrs (45 min active)

Ingredients

Ice Cream Base:
2 cups (480ml) heavy cream (grass-fed preferred)
1 cup (240ml) unsweetened almond milk
3/4 cup (150g) allulose (derived from sugar beets)
6 large egg yolks (pasture-raised preferred)
1/4 cup (56g) grass-fed butter
1 tsp (5ml) vanilla extract
1/2 tsp (3g) Diamond Crystal kosher salt

Pecan Mix-in:
1 cup (100g) pecans, chopped and toasted
1 tbsp (14g) grass-fed butter for toasting
Pinch of Diamond Crystal kosher salt

Steps

Toast:

Heat 1 tablespoon butter in large skillet over medium heat. Add chopped pecans and toast, stirring frequently, until fragrant and lightly golden, about 5-7 minutes. Season with pinch of salt and set aside to cool.

Brown:

In small saucepan, melt 1/4 cup butter over medium heat. Continue cooking, swirling occasionally, until butter turns golden brown and develops nutty aroma, about 5 minutes. Let cool slightly.

Heat:

In medium saucepan, combine heavy cream and almond milk. Heat over medium heat until mixture is just steaming and small bubbles form around edges (do not boil).

Whisk:

In large bowl, whisk egg yolks and allulose together until mixture becomes pale and thick, about 3-4 minutes of vigorous whisking – allulose dissolves completely.

Temper:

Slowly pour about 1/2 cup of hot cream mixture into egg yolks, whisking constantly to prevent curdling. Continue adding remaining cream in steady stream while whisking.

Cook:

Return mixture to saucepan and cook over low heat, stirring constantly, until mixture coats the back of a spoon and reaches 170F (77C), about 5-8 minutes.

Finish:

Strain custard through fine-mesh sieve into clean bowl. Stir in browned butter, vanilla extract, and salt until well combined. Cover and refrigerate at least 4 hours or overnight.

Churn:

Process chilled custard in ice cream maker according to manufacturer’s directions. Add toasted pecans during last 5 minutes of churning. Transfer to freezer-safe container and freeze until firm, about 4 hours – allulose helps maintain creamy texture.

Make it Good For The Gut (Optional)

Replace 1/2 cup almond milk with plain kefir for probiotics and tangy richness. Add 1 tablespoon inulin powder for prebiotic fiber that won’t affect freezing. Use additional raw manuka honey (2-3 tbsp alongside allulose) for enzymes and antimicrobial benefits. Include 1 teaspoon vanilla extract from vanilla beans for beneficial compounds and enhanced flavor complexity. Add 1 tsp collagen peptides for gut lining support and protein boost that dissolves seamlessly.

Remix Options

Sweetener Alternatives: Use pure maple syrup (reduce to 1/2 cup/120ml) for caramel notes or monk fruit sweetener blend (use 1/3 amount) for enhanced sweetness. Enhanced Sweetness: Add 1-2 tsp monk fruit sweetener to allulose for extra sweetness without texture changes. Dairy-Free Version: Replace heavy cream with full-fat coconut milk and use coconut oil instead of butter. Nut Alternatives: Try toasted walnuts, hazelnuts, or mixed nuts for different flavor profiles. Flavor Boosters: Add 1 teaspoon bourbon extract or 2 tablespoons actual bourbon for grown-up version. Texture Variations: Include 1/4 cup (40g) mini dark chocolate chips or butterscotch chips for extra indulgence. Spice Additions: Add 1/4 teaspoon cinnamon or 1/8 teaspoon nutmeg for warming spices. Protein Boost: Include 1 scoop vanilla protein powder (reduce liquid slightly) for post-workout frozen treat.

Good To Know

Allulose Ice Cream Advantages: Allulose creates exceptionally smooth texture and prevents ice crystallization better than regular sugar, maintaining scoopability even when frozen solid – no waiting for softening before serving. Sweetness Profile: Allulose is 70% as sweet as sugar but provides superior mouthfeel without cooling sensation, making it ideal for custard-based ice creams where texture is paramount. Browning Butter: Cook butter until it turns golden brown and develops a nutty aroma – this creates the signature flavor depth that makes this ice cream special. Custard Temperature: Heat mixture to exactly 170F (77C) for proper thickening without curdling the eggs. Pecan Preparation: Toast pecans until fragrant and lightly golden for maximum flavor and crunch contrast. Chilling Strategy: Chill base completely (4+ hours) before churning for optimal texture and faster freezing. Churning Tips: Don’t over-churn – stop when ice cream holds its shape but is still soft. Storage Method: Press plastic wrap directly onto surface before freezing to prevent ice crystals. Blood Sugar Benefits: Allulose provides sweetness with 90% fewer calories and doesn’t spike blood glucose, making this a diabetic-friendly indulgence. Ingredient Selection: Choose pure allulose derived from sugar beets for best flavor and freezing properties without aftertaste.