Raw Butter Pecan Ice Cream
She had me at "we add extra butter"...
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!