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Although I was compensated for this review by Happy Egg Co, all opinions reflected are my own.
I’m so happy that the holidays are here so that I can go on dessert overload. This butter pecan ice cream is seriously a win!
I think you guys have already noticed that most of my recipes are desserts. I can’t help it! When I find a good, blood sugar-friendly dessert recipe I can’t help but to share.
One of my new favorite endeavors is making my own ice cream. I love doing it because it’s really easy, and I can control the ingredients I use.
That means I can select the best items for my ice cream base, without having to guess what’s in it.
If you didn’t know, one of the most important ice cream basics is egg yolks. When you temper egg yolks into a warm cream, you’re left with an incredible base for your ice cream. It’s silky, creamy, and just plain delicious.
Since I had the choice, I used Happy Egg Co. brand eggs. They’re available in my local HEB, and they are simply incredible.
Happy Egg Co. does right by their hens.
The hens have the most freedom and welfare possible. Happy Egg exceeds the Certified Humane and American Humane certification standards for free range, and the USDA’s requirements for Organic.
They didn’t switch to Free Range because it became popular, they’ve always done it this way, and it shows in the product. Just look at the gorgeous golden yolks!
It also makes a difference in the color and texture of the ice cream. Check out the rich color!
It’s something I love about this brand – the eggs are truly happy!
So, here’s how you make butter pecan ice cream.
In a saucepan, heat your cream on medium heat. Continue to stir so that the milk doesn’t scorch.
Split your vanilla bean and scrape out the seeds. Add the seeds to your cream as it simmers. Also, throw the vanilla bean in to get some extra flavor out of it. Add your sugar and stir it in to your cream until it dissolves.
When the cream starts steaming, turn the heat down to low, and begin adding your egg yolks one at a time, whisking them vigorously as you go.
Seriously, whisk away because you don’t want to cook your egg yolks! Whisking them helps them to dissolve into the cream.
Cook until your custard mixture reaches 165 degrees. Another way to check is to coat the back of a spoon and run your finger across (careful, it’s hot!). If you can run your finger across and there’s a clear line on the back of your spoon, you’re golden. Custard that isn’t ready, will drip.
To make your buttered pecans, throw some butter, sugar and pecans together into a saucepan, and cook until the butter browns and the pecans are fragrant. No kidding, it’s that simple.
Then, strain your custard mixture and refrigerate it. You want it to be completely chilled before placing it in the freezer so you avoid ice crystals since we’re not churning this.
Once it’s fully chilled, stir the mixture, and then put it into a freezer-safe dish for 2-3 hours. Let it thaw for a few minutes before scooping. You can also microwave it for 30-45 seconds or so to soften it.
I hope you enjoy this recipe as much as I have! I know that every time I head to the grocery store for eggs, Happy Eggs are landing in my cart!
Easy butter pecan ice cream recipe (keto, low carb)
- Total Time: 2 hours 20 minutes
Description
A pretty easy butter pecan ice cream recipe. Silky smooth custard, with a great taste.
Ingredients
Ingredients:
5 Happy Egg egg yolks
1 vanilla bean
3 cups of cream
1/2 cup + 1 tablespoon of sugar (I used Truvia Natural Sweetener, but you can use real sugar, or Erythritol replacement if you’d like. Make sure you adjust the sweetness to your liking).
2 tablespoons of butter
1 cup of pecans
Instructions
- In a saucepan, heat your cream on medium heat. Continue to stir so that the milk doesn’t scorch.
- Split your vanilla bean and scrape out the seeds. Add the seeds to your cream as it simmers. Also, throw the vanilla bean in to get some extra flavor out of it. Add your sugar and stir it in to your cream until it dissolves.
- When the cream starts steaming, turn the heat down to low, and begin adding your egg yolks one at a time, whisking them vigorously as you go.
- Seriously, whisk away because you don’t want to cook your egg yolks! Whisking them helps them to dissolve into the cream. This is called tempering.
- Cook until your custard mixture reaches 165 degrees. Another way to check is to coat the back of a spoon and run your finger across (careful, it’s hot!). If you can run your finger across and there’s a clear line on the back of your spoon, you’re golden. Custard that isn’t ready, will drip.
- To make your buttered pecans, throw some butter, 1 tablespoon of sugar and pecans together into a saucepan, and cook until the butter browns and the pecans are fragrant, about 5 minutes. No kidding, it’s that simple.
- Then, strain your custard mixture, add the buttered pecans and refrigerate it. You want it to be completely chilled before placing it in the freezer so you avoid ice crystals since we’re not churning this.
- Once it’s fully chilled, stir the mixture, and then put it into a freezer-safe dish for 2-3 hours. Let it thaw for a few minutes before scooping. You can also microwave (if using a microwave safe dish) it for 30-45 seconds or so to soften it.
Notes
- This ice cream does harden quite a bit, but has an incredible texture when it’s thawed. You’ll need some thaw time before scooping.
- The sweetener is your choice. I used Truvia for this one, but anything you have on hand will do.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Freezing
Nutrition
- Serving Size: 1/4 cup
- Calories: 212
- Sugar: 1.4 g
- Sodium: 38 mg
- Fat: 21.3 g
- Carbohydrates: 2.3 g
- Fiber: 0.9 g
- Protein: 4.3 g
- Cholesterol: 116.5 mg
