Homemade Toasted Butter Pecan Ice Cream
The juicing posts are over for now. Some of you are thrilled, and some actually loved them (which kind of surprised me) but now we are moving on to some homemade ICE CREAM!
My husband and I made this ice cream together, and what we realized was if our marriage can survive two strong willed people cooking in the kitchen together than we can get through anything life throws at us! We created this delicious toasted butter pecan recipe for two reasons. One, we’ve been doing an awful lot of juicing around my house recently and so it’s time to treat ourselves. Also, I wanted to surprise my step father who will be flying down from New York today. Butter pecan is his absolute favorite! But because he has diabetes, he doesn’t get to enjoy many sweets as my mom keeps a watchful eye on what he eats. I know him pretty well by now, as soon as his feet touch Florida soil he will go off the rails hitting every local ice cream shop in town looking for his butter pecan ice cream. This version is diabetic friendly as it is sweetened only with xylitol, so it won’t raise his glucose levels.
The Cuisinart ice cream maker was a Christmas gift from my husband. He spent about $50 on it and it was well worth it! I had never made ice cream before so I was pretty darn excited it came out so delicious, especially since I have been promising this ice cream post for days now! It tasted so much better than store bought and you would never know it’s not from the local ice cream shop. THAT’S how good it is!
You may now put down your juice and pick up that bowl of well-deserved ice cream.
Homemade Toasted Butter Pecan Ice Cream
- 1 Cuisinart ice cream maker
- ROASTED PECANS:
- 2 tbs Salted butter
- 1 cup Chopped pecans
- 1 1/2 tsp Xylitol
- ICE CREAM:
- 2 cups Milk
- 2 cups Heavy whipping cream
- 10.8 oz Coconut cream (2 x 5.4 oz cans)
- 4 Egg yolks
- 1 cup Xylitol
- 2 tsp Vanilla
- 2 tbs Butter
- pinch Salt
- Vanilla bean (1/4 of ONE vanilla bean optional)
- For the Roasted Pecans - in a medium frying pan melt 2 tablespoons of butter on medium heat.
- Add pecans and 1 1/2 tsp xylitol and mix with wooden spoon. Leave in pan for about 3-5 minutes then take off heat and set aside.
- For the Ice Cream - in a medium sauce pan over medium to high heat whisk together milk, xylitol, eggs, and salt. Let ingredient come to a simmer than slightly reduce heat and whisk for 5-7 minutes until mixture becomes thicker.
- Take off of heat and add butter, milk, whipping cream, coconut cream and vanilla. Transfer to a medium size bowl.
- Fill a large bowl with ice and set the medium bowl inside the large bowl in order to completely cool ingredients. This takes about 25 minutes.
- Place ice cream in ice cream maker and time according to manufactures instructions. With our ice cream maker it was 20 minutes or until ice cream is as thick as you'd like.
- Place in glass tupperware and place in the freezer. Best eaten the next day after it stays in the freezer overnight. Makes 1 1/2 quarts.
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I have been fortunate to be featured on national Television including PBS American Health Journal, Know the Cause, CTN, ABC, NBC, CBS and more. I was sick for decades, endured many surgeries, took over 100 courses of antibiotics, and then I changed everything and everything changed. My book Eat Pray Get Well is about overcoming a tumultuous childhood, decades of chronic illness, and finding God in the process. Includes exclusive interviews with renowned Cardiologist Dr. Stephen Sinatra, Supermodel Carol Alt, Doug Kaufmann, and many more. Plus 55 gluten free recipes woven throughout.
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