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Butter Pecan Ice Cream

Butter Pecan Ice Cream

This has to be one of my favorite ice cream flavors of all time. Paleo ice cream is tasty, however, the coconut milk usually takes over with taste. A little extract seems to do the trick. When I was at Whole Foods, I saw a butter extract and “Butter Pecan” hit me. I’m sure you can make this recipe (minus the extract and add 1T butter); however, the small extract replacement is my go-to way to mask the coconut.

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Ingredients

  • • 13.5 oz can of coconut milk
  • • 1/4 cup raw honey
  • • 1/2 teaspoon vanilla extract
  • • 1/2 teaspoon butter extract
  • • 2 tablespoons organic butter or ghee
  • • 2 egg yolks
  • • 1/2 cup pecans, chopped

Directions

  1. Place coconut milk and honey in a medium saucepan over low heat. Whisk until blended. Add vanilla, butter extract and butter. Stir until butter is melted.
  2. Whisk two egg yolks in a separate bowl. Temper the yolks by adding a small ladle of hot mixture, stirring continuously so as to not “cook” the eggs. Add a second ladle to egg mixture. Once combined, pour this back into the saucepan and stir everything together. Refrigerate until completely cooled.
  3. Follow the directions on your electric ice-cream mixture as each one may be a little different. I put the freezing cavity in the freezer overnight and the ice-cream mixture in the refrigerator overnight and then blend in the morning for about 20 minutes.
  4. Add chopped nuts. Continue to blend for 10 minutes. Freeze for at least 4 hours.
  5. Enjoy!

Ingredients

  • 13.5 oz can of coconut milk
  • 1/4 cup raw honey
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon butter extract
  • 2 tablespoons organic butter or ghee
  • 2 egg yolks
  • 1/2 cup pecans, chopped

Directions

  1. Place coconut milk and honey in a medium saucepan over low heat. Whisk until blended. Add vanilla, butter extract and butter. Stir until butter is melted.
  2. Whisk two egg yolks in a separate bowl. Temper the yolks by adding a small ladle of hot mixture, stirring continuously so as to not “cook” the eggs. Add a second ladle to egg mixture. Once combined, pour this back into the saucepan and stir everything together. Refrigerate until completely cooled.
  3. Follow the directions on your electric ice-cream mixture as each one may be a little different. I put the freezing cavity in the freezer overnight and the ice-cream mixture in the refrigerator overnight and then blend in the morning for about 20 minutes.
  4. Add chopped nuts. Continue to blend for 10 minutes. Freeze for at least 4 hours.
  5. Enjoy!