Raw Butter Pecan Ice Cream

Recently I interviewed Rachel Jamison, co-host of the Modern Homesteading Podcast, for my Youtube channel and she was telling me about this raw butter pecan ice cream that her daughter makes. Then she said, “we add extra butter”. WHAT?!! This is my kind of gal. 🙂 Thankfully she agreed to share the recipe with us…

Note that the dairy in this recipe is raw, but you could use regular if that's what you have. Most of you probably already know how nutritious raw dairy is when it comes from a good local farm, plus it has the enzymes still intact to help you digest it well! But for those still leery, go here to read more. And go here to find a safe source via your local WAPF chapter leader who can connect you with farmers in your area.

Print Recipe

Raw Butter Pecan Ice Cream

She had me at "we add extra butter"...

Author: Rachel via Kelly the Kitchen Kop

Ingredients

2 egg yolks (Rachel and her family like duck eggs best, I used 3 egg yolks)
2/3 cup organic sugar (or 1/2 cup raw honey, or I used 1/3 cup palm sugar and 1/3 cup maple syrup)
1 3/4 cups raw milk (or store-bought is okay as long as it's *whole* milk and not ultra-pasteurized! Read more here, including how to know.)
2 cups raw cream (again, store-bought whole/whipping cream is okay as long as it's not ultra-pasteurized! Read more here, including how to know.)
2 teaspoons vanilla
2 Tablespoons melted butter, cooled for a few minutes (Rachel uses raw for this too! I didn't have raw, but I used 4 Tablespoons!)
1 heaping Tablespoon colostrum (for an extra superfood add-in that I like putting in our homemade ice cream)
1 scoop collagen (again, another superfood add-in)
1/2 cup roasted pecans--see note below (you can use whole or chopped, but I prefer chopped info half or quarter sized pieces-ish, I used a whole cup.)

Instructions

Start your pecans first so they can cool while you make the rest.
Beat or blend everything except the pecans until creamy, then add to your ice cream maker and follow those directions. (Here's the ice cream maker I have and love.)
Add pecans the last 5 minutes of churning. Spoon into a bowl with a tight lid, cover, and freeze overnight. (If you can be patient, it's best to wait!) Enjoy!

Notes

For the pecans you can use store-bought roasted pecans and they won't need any extra prep time, or here's what Rachel's family does:

Start out by making crispy pecans--this is best to unlock all the nutrition in the nuts. Once totally dry, coat them in melted tallow or lard then bake in the oven until crispy and golden.

YUMMMM. Thanks Rachel!

I'm adding notes on the pecans after I tried this recipe myself:

I didn't have crispy pecans this time, I only had raw pecans, so here's what I did...

Chop 1 cup pecans and put into a frying pan with 4 more Tablespoons butter, 1/2 teaspoon sea salt, and 1/4 cup maple syrup. Stir continuously on medium heat for 4-5 minutes being careful not to let them burn. Cool well before adding to the ice cream in the last 5 minutes of processing. *As these are cooling, keep breaking them into pieces so they don't stick into one gooey clump. Good luck NOT taste-testing these, wow are they good!

More you might like:

My favorite ice cream scooper! Some friends told me about their new ice cream scooper and I was surprised at how excited they were about it, until I tried it myself! You know how homemade ice cream tends to be really hard, because it doesn't have the weird ingredients in it that store-bought ice cream has to make it more scoopable? Well I guess there's gel inside the handle of this scoop or something, but whatever it is, it WORKS! I've never made such pretty rounded scoops before, especially not with homemade ice cream! It just rolls the ice cream smoothly into a ball and it drops easily into the dish. Note that it's NOT dishwasher safe, but I just rinse it good, dry it, and put it right back into the drawer for next time.