Butter Pecan Ice Cream

This fall I have not really made any new “fall” recipes. I have been really craving some butter pecan ice cream though! I thought this would be the perfect recipe for the season here in Southern California. It has that fall taste, but helps to stay cool when it’s still hot outside. Although, I am pretty excited about having to wear my hoodie to the gym in the mornings now. This recipe uses the classic vanilla bean that is super popular and versatile. This would be great to top a seasonal pie with.

Since going to the Paleo diet, ice cream is one of those treats that I stand in the aisle and want SOOOO bad… but the repercussions of that decision to give in are never worth it.  I love coming up with new recipes! I typically make the classics; vanilla, chocolate, and strawberry.  Sometimes I want a little something special.  This is one of those times.  The butter pecan is the caramel flavor of fall, with a touch of southern charm! Everything that I could hope for in a dessert.

butter pecan ice cream, coconut milk ice cream, paleo ice cream, little sprouts kitchen, dairy freeVanilla Bean Ice Cream Base
1 13.5 oz can full fat coconut milk
3/4 cup coconut milk (regular)
1 vanilla bean
4 egg yolks
1/2 cup maple syrup

Butter Pecan Mix-In
1/2 cup chopped pecans
1/4 cup palm sugar
6 tbsp ghee (clarified butter)

1. Preheat oven to 350 degrees. Place a piece of parchment paper on cookie sheet. Spread pecans evenly, so that none are overlapping. Once the oven is warmed, place pecans in oven to toast for 6 minutes. Set aside.
2. Place a medium saucepan over low heat.
3. Add coconut milks, syrup, and egg yolks.
4. Cut vanilla bean lengthwise and scrape out the inside. Add to coconut milk mixture, along with the pod. Whisk to combine everything.
5. Stir constantly on low heat so that they mixture does not boil. Stir for about 15 minutes.
6. After 15 minutes, put the vanilla bean base in a bowl in the refrigerator. Leave the pod in the sauce and allow to sit about 30 minutes.
7. After 30 minutes, remove vanilla bean base from refrigerator and remove the pod. Make sure to squeeze the pod between your fingers into the bowl to get all the leftover extract out. Discard the pod.
8. Turn on your ice cream maker and pour in vanilla bean base.
9. After about 20 minutes of the vanilla bean ice cream churning, heat a small saucepan on low heat. Add ghee and palm sugar. Stir until ghee has melted and palm sugar has started to melt also. Stir continuously so that it doesn’t burn. Add about 1/4 cup of the toasted pecans and stir, coating them. This should take about 7- 10 minutes.
10. Set to the side and allow to cool a little bit. After about 5 minutes, begin to pour the butter pecan mixture into the vanilla ice cream. Toss in the rest of the roasted pecans.
11. Allow to churn for another 20 minutes. Turn off the ice cream maker and scoop your fresh ice cream into a freezer safe dish. Serve immediately or place in freezer until ready to serve.

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