Luscious Ultra Creamy Buttered Pecan Ice Cream

by Peachy Palate on September 20, 2014

The best ice cream I’ve ever tasted..let alone made. Super smooth creamy…like velvet with crunchy toasted pecans throughout.

Buttered Pecan Ice Cream (17) Title

So I had a loan of an ice cream maker for 3 days…and I made three different ice creams times three. Three batches of each, one for my good self, and one of each for my dairy free ice cream obsessed/adoring friends/fans!

Buttered Pecan Ice Cream (3) Buttered Pecan Ice Cream (7) Buttered Pecan Ice Cream (9)

It wasn’t just any old ice cream maker. Nope it was the super duper hassle free kind that you literally just plug in and go. Though having made quite a few batches in the short time I had it I learned two things..leave it on for a good 10 minutes before putting in your mix, and less is more; as in filling the bowl about 2/3 – 3/4 full is optimum to achieve thick softserve consistency.

Buttered Pecan Ice Cream (11) Buttered Pecan Ice Cream (12)

I had thought it couldn’t get much better than the almond butter ice cream and the previous pecan and coconut laced, subsequently s’more sandwiched kind….but this one trumps the lot! I went down a whole new root and decided to play around with egg yolks and a little teeny bit of gelatine. The end result was positively heavenly.

Buttered Pecan Ice Cream (18)

There is no going back. I’m a custard based ice cream mix convert. The only thing that will stop me being lack of egg yolks…I might just have to start making meringue or a whole load of macaroons to ensure all the egg whites don’t go to waste! Any other ideas/suggestions send them my way!

Buttered Pecan Ice Cream (20) Buttered Pecan Ice Cream (23)

The joy of the egg yolk…they act as the emulsifier, to “glue” all the ingredients together and give the ice cream its smoothness. Egg yolks also give ice cream its rich flavour and deep colour. The creaminess they bestowed is to date unrivalled and I’ve been making a new flavour every week for the best part of two months at this stage!

Buttered Pecan Ice Cream (30) Buttered Pecan Ice Cream (36)

Why the gelatin? It acts as a stabiliser preventing ice crystals from forming improving the texture of the ice cream.

Buttered Pecan Ice Cream (37) Buttered Pecan Ice Cream (39)

I used my own clarified butter which my non dairy tolerating self has no problem with…for added creaminess, a flavour punch to compliment those pecans and improve the texture even more so..the more fat the better as it has difficulty freezing making for a much more scoop able ice cream. My impatient self has trouble waiting the 15 –20 minutes for the usual non dairy ice cream once it’s frozen solid which usually results in me putting in the microwave or hacking it with a sharp knife…neither is ideal.

Buttered Pecan Ice Cream (43)

A big mighty bowlful all on it’s own could possibly be described as the last dessert I’d demand before I die…though if I was feeling particularly exacting I might just have to have a pecan pie square crumbled over the top!

But why wait until your last dessert order…I’ll definitely be whipping up another batch of this one, hopefully with the aid of an ice cream maker should I given the opportunity to have a loan of it again or until I can one day afford one myself (reminder to self…do the lotto this week or at least get a little ice cream machine savings fund on the go!)

Buttered Pecan Ice Cream

by Michelle Hunt

Prep Time: 4 hours + 40 minutes

Keywords: blender dessert snack gluten-free grain free low-carb paleo soy-free coconut milk ghee pecan nuts

Ingredients (Approx. 8 servings)

  • 2 cans (800ml/ 27oz) full fat coconut milk
  • 1 tsp gelatin + 1/4 cup (60ml) heated full fat coconut milk
  • 4 egg yolks (from four large organic eggs)
  • 2/3 cup (150g) ghee (clarified butter) – I make my own but this one is a good brand
  • 1/3 cup (110g) raw honey
  • 1 tbsp dark rum
  • 2 tsp vanilla extract
  • 3/4 cup (75g) pecans

Instructions

Heat the coconut milk for the gelatin over a medium heat until just almost boiling. Place in a bowl or jug and sprinkle over the gelatin. Set aside.

Place coconut milk and ghee in large pot; blend using a hand blender. Heat over a medium to low heat until just below boiling point, stirring to ensure it doesn’t burn.

Add the gelatin to the pot, blend once more and leave to simmer for a couple of minutes.

Whisk together egg yolks, vanilla extract, rum and honey.

Slowly pour the coconut milk in to the egg yolk mixture, about 60ml (1/4 cup) at a time, whisking as you do so; I used an electric whisk. Continue until all the milk has been incorporated. Pour in a jug or large bowl, allow to cool at room temperature before placing in the fridge to cool for at least 4 hours or overnight.

Meanwhile…

Preheat oven to 180C (350F). Place pecans in to the oven to toast on a non stick or lined baking tray for 12-15 minutes. Keep an eye on them and toss to ensure they don’t burn.

Roughly chop the pecans once cool.

Freeze the bowl of your ice cream maker or switch it on and set it up according to the manufacturers instructions.

Pour mix in to the machine and churn until soft serve consistency. The one I had on lend took about 35 minutes. Stir in pecans and place in to a loaf tin or shallow dish of choice. Cover the top with cling film ensuring it touches the surface of the ice cream. Place in to the freezer to set for a further 4 hours or overnight or until desired consistency.

Leave out at room temperature for 5-10 minutes before scooping.

Powered by Recipage

{ 0 comments }

Paleo Pecan Pie Squares

September 18, 2014
PecanPieSquares43.jpg

Thick crumbly “buttery” shortbread topped with a fudgy date and pecan topping…chewy around the edges, soft in the middle, topped off with yet more of those beautiful nuts because you can NEVER enough pecans! So I have a new job which takes me out of the house for a few hours Tuesday through to Friday. […]

Read the full post →

Cold Pork Roast…Waldorf Revitalised!

September 16, 2014
ColdPorkRoastWaldorfSalad54_thumb.jpg

Beautiful pork roast with an apricot, mustard and thyme paste…the perfect topping for a crisp Autumn Waldorf salad! I LOVE pork! Up until last week I’d only tried pork bacon, pork belly and of course pork tenderloin…ok so quite a lot of pork! But I’d never cooked a large piece of pork. Whenever I’ve made […]

Read the full post →

Paleo Pork Fried “Rice”

September 15, 2014
PaleoEggPorkFriedRice30_thumb.jpg

Leftover cold pork roast put to awesome use in a speedy eggy cauliflower fried “rice” laced with asparagus and carrot ribbons!   I cooked my first ever large piece of meat last week…1kg piece of pork butt, boned removed. Oh my word it was divine! I ate every last piece of it myself making use […]

Read the full post →

Seared Sesame Tuna Steak

September 12, 2014
TunaSesameSearedSteakwithAvocadoSalsa7_thumb.jpg

Super rare pan seared sesame coated tuna steak with avocado and grapefruit salsa. If tuna steak was cheaper I might be tempted to eat it every other day. I like canned tuna, I prefer salmon, but tuna steak is in whole other league of its own. I’d forgotten how incredible it is. Is it sad […]

Read the full post →