Raw Maple Pecan Ice Cream
September 21, 2026 • 0 comments
Small-batch raw maple pecan ice cream made with grass-fed A2/A2 cream, real maple, and toasted pecans. No stabilizers, no gums, no junk, just clean dairy.
- Prep Time:
- Cook Time:
- Servings: 1 quart~8
Ingredients
- 1 pint - Raw A2/A2 Cream (Glass)
- (2 cups) 1/2 gallon - Raw A2/A2 Milk (Glass)
- (4 yolks) 1 dozen - Brown Honest Yolk Chicken Eggs
- (1 teaspoon) Homemade Vanilla, 4oz
- (1/2 cup) Maple Syrup, 1 Pint (Glass)
- (1/4 teaspoon) Vanilla Bean Powder
Directions
- Toast your pecans on low heat in a frying pan for 10 minutes, let cool.
- In a bowl combine 4 pastured egg yolks. Try to get as much egg whites off of the yolks as possible.
- Add in your maple syrup and whisk.
- Add in the raw cream, raw milk, vanilla, and a pinch of sea salt and whisk.
- You can age your base up to 24 hours for more of a deeper flavor. If you do this be sure to store it in the back of the fridge covered.
- Using a frozen ice cream bowl mixer attachment, or ice cream machine. Pour the mixture in and churn for about 15-20 minutes or until it's fluffy and frozen.
- Gently fold in the cooled roasted pecans.
- Store in a container in the freezer.
*Once frozen in the freezer raw ice cream will not be super fluffy like conventional ice creams with all the added junk. Remove from the freezer and let it thaw for a few minutes.
