Here’s a recipe for Homemade Butter Maple Pecan Ice Cream, blending the rich, nutty flavor of toasted pecans with the deep, caramel-like sweetness of maple syrup in a creamy custard base. This recipe incorporates a buttery twist inspired by butter pecan ice cream, with maple syrup for a unique flavor. It uses an ice cream maker, for best results.
I grew up having family Summer BBQ’s in West Virginia. We would either go to a state park or take turns at everyone’s home. One of my fondest memories is getting to crank the ice cream maker (yes, it was back in the 70’s) that my uncle started earlier in the day. All of us kids would get in line and my Uncle Tom would help us turn the handle. Even though we are much more modern today, I have an electric ice cream maker. I hope to carry on his tradition with my family.
{Jump to Recipe}
Ingredients
For the Butter-Toasted Pecans:
1 cup pecans, coarsely chopped
2 tablespoons unsalted butter
Pinch of pink salt and/or coconut sugar (optional)
For the Ice Cream Custard Base:
5 large egg yolks (from my chickens)
1/2 cup pure maple syrup (preferably Grade Amber for stronger flavor)
1 tbsp Coconut Sugar
2 cups heavy cream ( I used raw cream from a local farmer but use whatever you like)
1 1/2 cups whole milk (I used raw milk from a local farmer but use whatever you like)
1 teaspoon vanilla extract
Pinch of pink salt and pure vanilla powder
Equipment Used in Butter Maple Pecan Ice Cream
Cast iron skillet (for toasting pecans)
Ice cream maker (e.g., Whytner, Cuisinart or KitchenAid attachment)
Large saucepan
Instructions
1. Toast the Pecans:
Heat a cast iron skillet over medium heat. Add 2 tablespoons butter and let it melt, swirling to coat the pan.
Add chopped pecans and stir frequently for 3–5 minutes until fragrant and lightly browned. Drizzle in 1 tablespoon maple syrup and a pinch of salt (optional), stirring until the pecans are coated and slightly caramelized. Turn the heat down to low, if needed, to avoid burning the pecans.
Transfer pecans to a plate or cookie sheet to cool completely. Store any leftovers in an airtight container.
2. Make the Custard Base:
In a large saucepan, whisk together the milk and sugar until smooth or the sugar is dissolved.
Whisk together the eggs and slowly add to the milk mixture. Cook on medium-low, stirring constantly with a wooden spoon or spatula, until the mixture reaches 160°F. The custard will thicken slightly and coat the back of the spoon (about 8-10 minutes). This will tell that it’s done. Do not let it boil to avoid curdling.
Meanwhile, pour the heavy cream into a bowl putting the sieve on top. Remove the milk/egg mixture from the heat and stir into heavy cream (pour in the sieve and it will drain into the bowl. Taking your spatula and pushing down in the sieve to get all the liquid out. You might see some egg pieces in the sieve and that is what should be happening.
Next, remove the sieve. Add the vanilla extract, pinch of vanilla powder and salt to the bowl. Lastly, add the maple syrup, stirring until fully incorporated. Stir all that together until combined.
Cool the custard in an ice bath (place the bowl in a larger bowl of ice water) for 10 minutes, stirring occasionally. Cover and refrigerate for at least 4 hours, preferably overnight.
3. Churn the Butter Maple Pecan Ice Cream:
Pre-freeze your ice cream maker’s canister (at least 15 hours for most models). My ice cream maker doesn’t require to pre-freeze.
Pour the chilled custard into the ice cream maker and churn according to the manufacturer’s instructions (typically 30-60 minutes) until it reaches a soft-serve consistency.
During the last 5 minutes of churning, add the butter-toasted pecans through the opening, allowing them to mix evenly.
4. Freeze and Serve:
Transfer the ice cream to a freezer-safe container, pressing plastic wrap or parchment paper onto the surface to prevent ice crystals.
Freeze for 2–4 hours for a firmer texture. Let sit at room temperature for 5–10 minutes before scooping to soften slightly.
Serve in bowls or cones, optionally garnished with a drizzle of maple syrup or extra toasted pecans.
Pin For Later
Tips
Maple Syrup: Use pure maple syrup for authentic flavor; avoid pancake syrup, which is mostly corn syrup. Grade Amber or dark maple syrup provides a more robust taste. Feel free to use any sweetener of your choice but I love the rich flavor of maple syrup.
Pecan Texture: Toasting pecans with butter enhances their crunch and flavor. Freezing them before adding to the ice cream prevents them from becoming soggy.
Milk/Cream: I love the consistency and health benefits of raw milk but feel free to use whatever kind you like. I can’t digest store bought milk or ice cream for that matter. When milk goes through pasteurization, all of the vital nutrients disappear. I haven’t tried coconut or almond milk so that might be an option to experiment with.
Custard Care: Stir constantly while heating the custard to prevent scorching in the saucepan. If you prefer a no-cook version, you can adapt a no-churn recipe by mixing maple syrup, whipped cream, and sweetened condensed milk, then folding in the pecans.
Storage: Store in an airtight container in the freezer for up to 2 weeks. Homemade ice cream may develop ice crystals over time due to the lack of commercial stabilizers.
Serving Suggestions: Pair with warm buttermilk waffles, apple pie, or a sprinkle of sea salt for a sweet-salty contrast.
Why Use Raw Milk and Cream?
Benefits:
1. Enhanced Flavor and Richness:
Raw milk and cream retain their natural enzymes and fat structure, which can contribute to a richer, more complex flavor compared to pasteurized dairy. Many describe raw dairy as having a fresher, creamier taste with subtle grassy or nutty notes, which can elevate the flavor profile of ice cream, especially in recipes featuring delicate flavors like maple and pecans.
In ice cream, the higher fat content of raw cream (often less processed than commercial versions) can result in a smoother, more luxurious texture without the need for stabilizers.
2. Nutrient Retention:
Raw milk and cream contain natural enzymes (like lactase and lipase), vitamins (such as A, D, and B12), and minerals (like calcium and magnesium) that may be diminished during pasteurization or ultra-pasteurization. For example, raw dairy retains more heat-sensitive vitamins, which could add marginal nutritional value to homemade desserts.
Some proponents claim raw dairy is easier to digest for those with mild lactose intolerance due to active lactase enzymes, though scientific evidence on this is mixed and depends on individual tolerance.
3. Culinary Versatility:
The natural fat and protein structure of raw cream can improve the texture of ice cream, creating a creamier consistency without excessive churning. This is particularly beneficial for custard-based recipes like your Butter Maple Pecan Ice Cream, where a velvety texture is key.
Raw milk’s unprocessed nature allows it to integrate well with bold flavors like maple syrup, enhancing the overall taste without competing with additives found in some commercial dairy products.
4. Support for Traditional Methods:
Using raw dairy aligns with artisanal or traditional ice cream-making techniques, appealing to those seeking a farm-to-table experience. It can provide a closer connection to the source of the ingredients, especially if sourced from local, trusted farms.
Raw cream’s natural thickness can reduce the need for additional emulsifiers or thickeners, simplifying the ingredient list for homemade recipes.
Considerations and Cautions
Safety Risks: Raw milk and cream are not pasteurized, meaning they may contain harmful bacteria like Salmonella, E. coli, or Listeria if not handled properly. This is a significant concern for pregnant women, children, the elderly, or those with compromised immune systems. Always source raw dairy from reputable, certified farms with strict hygiene standards.
Legal Restrictions: Raw milk sales are regulated or banned in some regions (e.g., certain U.S. states or countries) due to health concerns. Check local laws before purchasing.
Shelf Life: Raw dairy has a shorter shelf life than pasteurized versions and must be stored carefully (below 40°F/4°C) to maintain freshness, especially for recipes requiring chilling, like ice cream custard.
Recipe Adjustments: If using raw milk and cream in your ice cream recipe, monitor the custard closely during heating. While raw dairy can be heated safely to 160°F for custard without losing its benefits, avoid overheating to preserve flavor. Ensure proper cooling to prevent bacterial growth.
Applied to Butter Maple Pecan Ice Cream
Flavor Boost: Replace the store bought heavy cream and whole milk in your recipe with raw cream and raw milk for a deeper, more authentic dairy taste that complements the maple and pecans.
Texture: Raw cream’s higher fat content can enhance the ice cream’s creaminess, potentially reducing churn time slightly. Ensure the custard is heated to 160°F to kill potential bacteria while maintaining a smooth consistency.
Sourcing: Use raw dairy from a trusted local farm to ensure quality and safety. Verify that the farm tests for pathogens and follows sanitary practices.
Tips
Source Carefully: Purchase from farms with transparent testing protocols. Look for certifications like those from the Raw Milk Institute if available. Get to know your farmer. Your cream and milk should be a beautiful rich yellow color. That means the cows are enjoying beautiful pasture.
Handle Safely: Keep raw dairy refrigerated and use within a few days. Sanitize all equipment when making ice cream to avoid contamination.
Test Small Batches: If new to raw dairy, try a small batch of ice cream to assess flavor and texture differences before scaling up.
Tools Used in This Recipe
Organic Pure Ground Vanilla Powder
Homemade Vanilla Extract
Resources:
https://therike.com/blogs/health-beauty-tips-trends-and-wellness-insights/the-truth-about-raw-milk
https://rawmilk.com/the-shame-of-pastuerization
https://www.organicfacts.com/raw-milk.html
https://www.rawinstitute.org
Butter Maple Pecan Ice Cream
Ingredients
To Make the Custard
- 1 1/2 cups Whole milk (I use raw milk)
- 2 cups Heavy Cream (I use raw cream)
- 5 Egg Yolks
- 1/2 cup Maple Syrup (Grade Amber)
- 1 tbsp Coconut Sugar
- Pink Salt (Pinch)
- Organic Pure Ground Vanilla Powder, optional (Pinch)
- 1/2 tsp Vanilla Extract
To Make the Toasted Pecans
- 2 tbsp Grass-Fed Butter
- 1 tbsp Maple Syrup, optional
- 1 cup Rough Chopped Pecans
- Pink Salt, optional (pinch)
Instructions
To Toast the Pecans
- Heat an 8 inch cast iron skillet over medium heat. Add butter and let it melt, swirling to coat the pan.
- Add pecans and stir frequently for 3–5 minutes until fragrant and lightly browned. Drizzle in 1 tablespoon maple syrup and a pinch of salt (optional), stirring until the pecans are coated and slightly caramelized.
- Transfer pecans to a plate or baking sheet to cool completely. Then place in the freezer to keep them crisp until needed. Store any leftovers in an airtight container.
Make the Custard
- In a large saucepan, heat the milk and coconut sugar together on medium-low until the sugar is dissolved.
- Whisk together the eggs and slowly add to the milk mixture. Cook on medium-low, stirring constantly with a wooden spoon or spatula, until the mixture reaches 160° F. The custard will thicken slightly and coat the back of the spoon (about 10 – 12 minutes). This will tell you that it's done. Do not let it boil to avoid curdling.
- Meanwhile, pour the heavy cream into a bowl placing the sieve on top. Remove the milk/egg mixture from the heat and stir into heavy cream (using the sieve). Taking your spatula and pushing down in the sieve to get all the liquid out. You might see some egg pieces in the sieve and that is what should be happening.
- Next, remove the sieve. Add the vanilla extract, pinch of vanilla powder (optional) and salt to the bowl. Lastly, add the maple syrup, stirring until fully incorporated. Stir all that together until combined.
- Cool the custard in an ice bath (place the bowl in a larger bowl of ice water) for 10 minutes, stirring occasionally. Cover and refrigerate for at least 4 hours, preferably overnight.
- Pre-freeze your ice cream maker's canister (at least 15 hours for most models). My ice cream maker doesn't require to pre-freeze.
- Pour the chilled custard into the ice cream maker and churn according to the manufacturer's instructions (typically 30-60 minutes) until it reaches a soft-serve consistency.During the last 5 minutes of churning, add the butter-toasted pecans. Allow them to incorporate into the ice cream mixture throughly.
- Transfer the ice cream to a freezer-safe container, pressing plastic wrap or parchment paper onto the surface to prevent ice crystals.
- Freeze for 2 – 4 hours for a firmer texture. Let sit at room temperature for 5 – 10 minutes before scooping to soften slightly.
- Serve in bowls or cones, optionally garnished with a drizzle of maple syrup or extra toasted pecans.
I hope you love the delicious taste of my healthier version of Butter Maple Pecan Ice Cream. It’s perfect for a Summer BBQ or even in the fall along a slice of apple pie. Tag me over on Instagram if you make this recipe. .I’d love to see how yours turns out!
Medical Disclaimer:
The content on our website is for informational and educational purposes only. It is not intended to provide medical advice. It is also not intended to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Wendy Walker, NTP (Little House Simple Living) and the publisher of this content do not take responsibility. This applies to any health consequences that might occur. It applies to any person reading or following the information in this educational content. All viewers of this content should consult their physicians. This is especially true for those taking prescription or over-the-counter medications. They should do this before beginning any nutrition, supplement or lifestyle program.
Wendy Lea Walker, NTP
Nutritional Therapy Practitioner
Leave a Reply