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Ice cream is a kid-favorite dessert (and let’s face it, adults too!), however store-bought ones usually comprise high fructose corn syrup, synthetic colours and flavors, or different elements that we keep away from.

Enter making ice cream at house! This butter pecan ice cream recipe is a wholesome and extremely scrumptious various to store-bought ice cream. It’s additionally actually easy to make at house.

Wholesome Ice Cream? Actually?

Properly, sure and no. Ice cream nonetheless comprises loads of sugar and may all the time be thought-about a deal with. Nonetheless, since I make my very own I can management which elements I exploit and keep away from people who I don’t like.

The elements I like embody actual maple syrup and uncooked honey as a substitute of refined sugar from sugar beets. I omit all of the stabilizers, thickeners, preservatives, and synthetic colours and flavors.

Most of all, it’s actually enjoyable to have the ability to customise the ice cream to make precisely the mixture that I’m within the temper for! Which is what I did after I needed butter pecan ice cream.

Home made Butter Pecan Ice Cream

Ever marvel the place the butter in butter pecan ice cream is available in? I did too, however Google wasn’t a really massive assist. If anybody on the market is aware of, I’d love to listen to about it!

Since I didn’t discover a passable reply from a fast search I made a decision to interpret the title actually and use butter. I browned the butter in a saucepan to offer it a pleasant toasty taste.

Then, I stirred in maple syrup, honey, and complete milk and heated it simply till it was heat. As soon as it was heat I whisked within the egg yolks. It’s necessary to ensure that the milk combination is simply lukewarm to start out with otherwise you’ll scramble your egg yolks. Should you do by chance scramble them in some unspecified time in the future, simply pressure the completed product earlier than refrigerating it.

After that, I heated and stirred the combination till it was good and thick, then stirred within the heavy cream and vanilla.

Vital Observe: The ultimate step earlier than freezing is to ensure the ice cream base is nicely chilled. Should you attempt to churn a heat ice cream combination it’ll take far longer to freeze or could not even freeze in any respect.

Do I Want an Ice Cream Maker?

Want? No. I do know ice cream makers aren’t the most affordable home equipment so I perceive the hesitancy. And when you’ve by no means made ice cream earlier than and also you’re unsure whether or not you’re going to do it greater than as soon as, you could need to strive an alternate methodology first.

There’s all the time the traditional tin can method. It’s an excellent enjoyable science mission for teenagers. And this article describes 4 different choices. Simply know that when you select one among these strategies, your ice cream will freeze extra firmly than ice cream churned in a machine.

Nonetheless, I like my ice cream maker and the gentle, creamy ice cream it produces. I get sufficient use out of it that I take into account it a totally worthwhile funding. Additionally, as a result of home made ice cream is a lot cheaper to make than store-bought (to not point out more healthy), I’m actually saving cash in the long term, proper?

I’ll allow you to decide for your self whether or not home made ice cream is scrumptious sufficient to warrant shopping for an ice cream maker. I positive assume it’s although, so with out additional ado, right here’s the recipe so you’ll be able to strive it for your self:

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Butter Pecan Ice Cream Recipe

Nutty and candy butter pecan ice cream full of mind wholesome fat and a lift of vitamins.

Complete Time 4 hours 45 minutes

Elements

  • 4 egg yolks
  • 4 TBSP butter (or coconut oil)
  • ¼ cup maple syrup
  • ¼ cup honey
  • ¼ tsp salt
  • 2 cups complete milk (2 cups canned coconut milk)
  • 2 cups heavy cream (or a further 2 cups canned coconut milk)
  • 2 TBSP vanilla extract
  • ½ to 1 cup pecans (chopped)

Directions

  • In a skillet, toast the pecans for a couple of minutes or till fragrant.

  • Put aside to chill.

  • Separate the egg yolks from the whites.

  • Set the whites apart for one more use and place the yolks in a medium-size bowl and whisk.

  • Put aside.

  • In a medium-size saucepan, warmth the butter over medium warmth till it’s foamy and the butter solids have browned. If utilizing coconut oil, simply warmth it within the pan to soften it.

  • Whisk within the maple syrup, honey, salt, and a pair of cups of complete milk or coconut milk.

  • When barely warmed, rapidly whisk within the egg yolks.

  • Warmth till warmed and thickened, stirring consistently.

  • Take away from the warmth and pressure when you’ve by chance scrambled the eggs.

  • Whisk within the remaining heavy cream or coconut milk and the vanilla extract.

  • Refrigerate till chilled or in a single day.

  • Pour into an ice cream maker or select a way of freezing that doesn’t require an ice cream maker.

  • Activate the ice cream maker and comply with consumer directions.

  • Serve and revel in instantly or freeze for later.

Notes

For the dairy delicate, use coconut milk and both omit the butter or use coconut oil as a substitute.

Vitamin

Serving: 0.5cup | Energy: 217kcal | Carbohydrates: 11g | Protein: 3g | Fats: 18g | Saturated Fats: 10g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 6g | Trans Fats: 1g | Ldl cholesterol: 100mg | Sodium: 89mg | Potassium: 97mg | Fiber: 1g | Sugar: 9g | Vitamin A: 641IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg

Subsequent on our record to make: Mint chip, raspberry chip, mocha, and others…. what’s your favourite?