Ingredients

The following ingredients have 4 Servings
  • 4 egg yolks
  • 4 TBSP butter ((or coconut oil))
  • ¼ cup maple syrup
  • ¼ cup honey
  • ¼ tsp salt
  • 2 cups whole milk ((2 cups canned coconut milk))
  • 2 cups heavy cream ((or an additional 2 cups canned coconut milk))
  • 2 TBSP vanilla extract
  • ½ to 1 cup pecans ((chopped))

Instruction

  • In a skillet, toast the pecans for a few minutes or until aromatic.
  • Set aside to cool.
  • Separate the egg yolks from the whites.
  • Set the whites aside for another use and place the yolks in a medium-size bowl and whisk.
  • Set aside.
  • In a medium-size saucepan, heat the butter over medium heat until it’s foamy and the butter solids have browned. If using coconut oil, just heat it in the pan to melt it.
  • Whisk in the maple syrup, honey, salt, and 2 cups of whole milk or coconut milk.
  • When slightly warmed, quickly whisk in the egg yolks.
  • Heat until warmed and thickened, stirring constantly.
  • Remove from the heat and strain if you’ve accidentally scrambled the eggs.
  • Whisk in the remaining heavy cream or coconut milk and the vanilla extract.
  • Refrigerate until chilled or overnight.
  • Pour the ice cream mix and the toasted pecans into an ice cream maker or choose a method of freezing that does not require an ice cream maker.
  • Turn on the ice cream maker and follow user instructions.
  • Serve and enjoy immediately or freeze for later.