✅ Ingredients
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2 cups heavy whipping cream
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1 cup unsweetened almond milk (or coconut milk for dairy-free)
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¾ cup allulose or erythritol (adjust for sweetness)
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1 tsp vanilla extract
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½ tsp butter extract (optional but adds great flavor)
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4 egg yolks
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3 tbsp butter
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¾ cup pecans, chopped
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Pinch of salt
👩🍳 Instructions
1️⃣ Toast the Pecans
In a small skillet, melt 1 tbsp butter over medium heat.
Add pecans and toast for about 3–4 minutes, stirring often until golden and fragrant.
Set aside to cool.
2️⃣ Make the Ice Cream Base
In a medium saucepan, combine heavy cream, almond milk, sweetener, and salt.
Heat gently over medium-low, stirring until the sweetener dissolves (do not boil).
3️⃣ Temper the Egg Yolks
In a separate bowl, whisk egg yolks.
Slowly drizzle in about ½ cup of the warm cream mixture, whisking constantly to prevent curdling.
Then pour the tempered yolks back into the saucepan.
4️⃣ Cook Until Thickened
Continue to cook over low heat, stirring constantly, until the mixture coats the back of a spoon (about 170°F / 77°C).
Remove from heat and stir in vanilla extract and butter extract.
5️⃣ Cool the Mixture
Pour the custard through a fine strainer into a clean bowl.
Let it cool to room temperature, then cover and refrigerate for at least 4 hours (or overnight).
6️⃣ Freeze the Ice Cream
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If using an ice cream maker: churn according to your machine’s instructions.
When almost done, fold in toasted pecans and the remaining 2 tbsp melted butter. -
No ice cream maker: pour into a loaf pan, fold in pecans and butter, cover, and freeze for 4–6 hours, stirring every 30–45 minutes for creaminess.
🍦 Serving
Scoop and let soften for a few minutes before serving for that perfect creamy texture.
🧊 Storage
Store in a lidded container in the freezer for up to 2 weeks.
For softer ice cream, add 1 tsp vodka or MCT oil before freezing (optional but helps texture).
💡 Macros (per ½ cup serving, approx):
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Calories: 290
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Fat: 29g
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Protein: 3g
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Net Carbs: 2–3g