Butter Pecan Ice Cream
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.
Ingredients
Ice Cream Base:
2 cups (480ml) heavy cream (grass-fed preferred)
1 cup (240ml) unsweetened almond milk
3/4 cup (180ml) pure maple syrup
6 large egg yolks (pasture-raised preferred)
1/4 cup (56g) grass-fed butter
1 tsp (5ml) vanilla extract
1/2 tsp (3g) salt
Pecan Mix-in:
1 cup (100g) pecans, chopped and toasted
1 tbsp (14g) butter for toasting
Pinch of salt
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 raw honey (reduce to 1/2 cup) instead of maple syrup for enzymes and different sweetness profile. Include 1 teaspoon vanilla extract from vanilla beans for beneficial compounds.
Remix Options
Sweetener Swaps: Use coconut sugar (3/4 cup) for caramel notes or erythritol (1/2 cup) for lower glycemic option. 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 mini chocolate chips or butterscotch chips for extra indulgence. Spice Additions: Add 1/4 teaspoon cinnamon or 1/8 teaspoon nutmeg for warming spices.
Good To Know
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. Serving Temperature: Let soften 5-10 minutes at room temperature before scooping for perfect texture.
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 maple syrup together until mixture becomes pale and thick, about 3-4 minutes of vigorous whisking.
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.