Butter Pecan Ice Cream {Traditional & Paleo Versions} w/cookbook review

I know some people are already into sweater weather, but here, we are still running the A/C, ceiling fans, having outdoor barbeques and eating ice cream! Of course, I don't know about you, but I will pretty much eat ice cream year round. That's what blankets are for! Seriously, I couldn't let it get too far into Fall without sharing this yummy, homemade Butter Pecan Ice Cream. 

I have just two words for you....butter....and cream. Oh my. However, if you do not eat cream for whatever reason, do not fret...I have an equally decadent version for you too! Just hang with me a minute! 

I made this a few weeks ago for my Dad's birthday. It's one of his favorite ice cream flavors (along with pineapple) and it was actually my first time EVER trying Butter Pecan! I can't believe I have been missing out all these years! I'm such a chocolate freak, that it never occurred to me that I might actually like this. It's creamy and slightly buttery - so much more than just vanilla, which is what I have always thought it was. It tasted like frozen sweetened condensed milk with toasted pecans. I happen to L-O-V-E sweetened condensed milk. 

Homemade Butter Pecan Ice Cream

*This recipe makes 2 quarts

2/3 cup chopped pecans
2 tablespoon butter
1-1/2 cups brown sugar
4 eggs, beaten
2 cups half-and-half cream
2 cups heavy cream
2 teaspoons vanilla extract

• In a skillet over medium heat, toast pecans in butter until lightly browned and fragrant, stirring constantly, about 3 to 5 minutes. Set aside.
• Whisk eggs in a mixing bowl; set aside. 
• In a saucepan, combine brown sugar with half and half , mix well. Bring to a boil over medium-high heat, once boiling, remove from heat. 
• Temper the eggs by slowing adding in a 1/4 cup of  hot milk/sugar mixture into the eggs while whisking constantly. Once you have added about a cup of hot mixture and eggs are warm, add eggs/milk into saucepan, put back on the heat, and cook, stirring occasionally, until mixture thickens. Once it coats the back of a spoon, remove from heat and stir in cream, vanilla, and pecans.
• Allow mixture to cool (I place mine in the fridge overnight)
• Once cooled, pour into ice cream maker and freeze according to manufacturers' directions.

Recipe adapted from Allrecipes

Yes, this recipe is a little fussier than my usual, but it wasn't difficult and the results were definitely worth it! This ice cream was nice and thick and creamy! Sweet cream and butter toasted pecans...yum.

Now, for you Paleo folks, I haven't forgotten about you! I received this great little cookbook a while back and I was amazed at the variety of Paleo ice creams that you can easily make with just a few ingredients! It's appropriately titled, Paleo Ice Cream and authored by Ben Hirshberg. So if you thought ice cream was a thing of the past since you went paleo, then think again! This book has 75 different recipes, ranging from the traditional - like this Butter Pecan or the unusual - like Cucumber Mint or the most fabulous sounding Maple Chocolate Bacon Ice Cream. It's more than just ice cream too, I can't wait to try the recipes for Brownies, Caramel and Cookie Dough - just to name a few. And yes, they are all paleo! My only slightly negative comment regarding the book is the lack of pictures. {What am I, five?!} What can I say, I like to see what I'm cooking is supposed to look like!

Butter Pecan Ice Cream 

*reprinted with permission from the cookbook Paleo Ice Cream

YIELD: About 1 quart


1 (13.5-ounce) can coconut milk

4 tablespoons honey


1⁄4 teaspoon xanthan gum (optional)

6 tablespoons butter


1 teaspoon vanilla extract


2 egg yolks


1 1⁄2 cups coarsely chopped pecans

1. In a medium saucepan over low heat, combine coconut milk, honey, xanthan gum (if using), butter, and vanilla extract. Stir continuously until the mixture thickens enough to coat the back of a spoon, about 8 minutes. Set aside.

2. In a heat-safe bowl, whisk the egg yolks until they reach a fluffy consistency. Add a small ladle of the warm mixture and stir until combined. Continue adding the warm mixture, one ladle at a time, until it’s completely mixed into the egg yolks. Don’t add too much of the warm mixture at once or you may end up with scrambled eggs!

3. Cover the mixture and refrigerate until completely chilled (about 8 hours or up to 2 days).

4. Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

5. Sprinkle in pecans just as your ice cream finishes hardening and enjoy! If you don’t plan on serving the ice cream immediately, transfer to a freezer-proof container and freeze up to 1 week (or 2 months if you use xanthan gum and place a layer of plastic wrap on the surface of the ice cream). To serve, remove from freezer and let sit about 15 minutes, or until desired texture is reached.

Any of you following a Paleo Diet? I've been interested in learning more about it. I know I would benefit from reducing my carbohydrate intake. It's just sooo hard!

*I received the Paleo Ice Cream cookbook for review. No compensation was received. All opinions are my own.

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