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.
Makes
Serves 6-8
Total Time
20 min
Ingredients
2 cups heavy cream (grass-fed preferred)
1 cups (240ml) unsweetened almond milk
¾ cup pure maple syrup
6 large egg yolks (pasture-raised preferred)
¼ cup grass-fed butter
1 tsp (5ml) vanilla extract
½ tsp salt
1 cup pecans, chopped and toasted
Make it Good For The Gut (Optional)
Replace ½ cup almond milk with plain kefir for probiotics.
Swap Options
Coconut sugar for maple syrup, coconut oil for butter.
Good To Know
Browned butter creates that rich, nutty flavor while maple syrup complements the toasted pecans perfectly • Explore more recipes in our catalog.
steps
Step 1
Toast pecans in dry skillet until fragrant, about 5 minutes. Set aside.
Step 2
Brown butter in small saucepan until nutty and golden, about 5 minutes. Let cool slightly.
Step 3
Heat cream and almond milk until just steaming.
Step 4
Whisk egg yolks and maple syrup until pale and thick.
Step 5
Slowly pour hot cream into yolks, whisking constantly.
Step 6
Return to saucepan and cook over low heat until mixture coats spoon (170°F (77°C)).
Step 7
Strain, stir in browned butter, vanilla, and salt.
Step 8
Chill completely, then churn in ice cream maker according to directions.