Ingredients:

  • 1.5 cups (150g) raw pecan halves, roughly chopped
  • 0.5 cup (100g) light brown sugar, packed
  • 3 tbsp (42g) unsalted grass-fed butter
  • 0.25 tsp sea salt
  • 1 tbsp (15ml) heavy cream
  • 2 cups (480ml) heavy whipping cream
  • 1 cup (240ml) whole grass-fed milk
  • 0.33 cup (65g) allulose or monk fruit sweetener
  • 2 tbsp (30ml) raw honey
  • 5 large egg yolks
  • 1.5 tsp vanilla bean paste
  • 0.25 tsp flaky sea salt
  • 1 tbsp (15ml) quality bourbon

Instructions:

  1. Toast the chopped pecans in a dry skillet over medium heat for 3–5 minutes until fragrant and slightly darkened.
  2. In a small saucepan, combine brown sugar, butter, and sea salt. Stir over medium heat for 2-3 minutes until the sugar is melted and bubbling.
  3. Stir in 1 tablespoon of heavy cream and the toasted pecans. Spread the mixture onto a parchment-lined sheet, cool completely, and break into small shards.
  4. In a mixing bowl, whisk egg yolks and allulose until pale. In a large saucepan, heat 2 cups of heavy cream and whole milk until simmering.
  5. Slowly drizzle half of the hot milk mixture into the egg yolks while whisking constantly to temper the eggs.
  6. Return the egg mixture to the saucepan and cook over low heat, stirring constantly with a spatula, for about 5-7 minutes until the mixture coats the back of a spoon. Do not boil.
  7. Strain the custard through a fine-mesh sieve, stir in honey, vanilla bean paste, flaky salt, and bourbon. Chill in an ice bath then refrigerate for at least 4 hours.
  8. Churn the chilled custard in an ice cream maker according to manufacturer instructions. During the last 2 minutes of churning, add half of the pecans. Layer the remaining pecans into the container as you transfer the ice cream to the freezer for a final 4 hour set.