A cold rich sweet buttery taste that will bring back warm summer childhood memories with a mouthful of butter pecan ice cream. That’s the best way I can describe my latest Paleo ice cream recipe. Yes, I am well aware that it is the middle of a biter cold winter in most of the US right now. But can you really say ‘no’ to ice cream?

This recipe will have two separate cooking steps instead of the typical one cooking step for making Paleo ice cream, but the results are well worth it.

Ingredients:

2 cans of full fat coconut milk

2 tsp vanilla extract

1/2 cup pure maple syrup

6 egg yolks

2/3 cup coarse chopped pecans

2 tbsp clarified butter/ghee

1/4 cup raw honey

1/8 tsp salt

Directions:

In a medium pan over medium heat, add 1 can of coconut milk, the maple syrup, egg yolks, and the vanilla extract.

Continue to whisk the mixture while bringing it to a light boil.

Whisking the creamy ice cream base.

Remove from heat and place the mixture in a medium mixing bowl and allow to cool thoroughly for 3 hours in the refrigerator.

Meanwhile, in a medium pan over medium heat, add 1 can of coconut milk, the honey, clarified butter/ghee, and salt.

Continue to whisk the mixture over a gentle rolling simmer.

Allow the mixture to reduce for approximately 30-45 minutes, while continuing to whisk.

Add the pecans to the second mixture after it has reduced and slightly thickened.

Remove from heat and stir in the chopped pecans.

Cover the mixture and allow to cool thoroughly in the refrigerator for about 3 hours.

Once completely cooled, add the first mixture (without the pecans) to your ice cream maker.

Once your ice cream begins to thicken, add the second mixture (with the pecans) to your ice cream maker.

Thicken the ice cream to your liking and enjoy!

Sweet crunchy pecans meet creamy butter taste in a cold balance in your bowl.