Hi SaadShah! I appreciate you taking the time to let me know that my explanations and directions for this Butter Pecan Ice Cream were clear and useful. Thank you. Have a wonderful day! Cheers
Hi Tracey! A very warm welcome to my channel! I am glad that you found me, and that you like the Butter Pecan ice cream recipe. I am always open to suggestions or questions. Thank you for your kind blessing, and many blessings for you and your family as well - have a wonderful day!
Hi Maria! I am glad that you like the Butter Pecan Ice Cream. Here is my playlist with all of the other flavors that I have made so far: ru-vid.com/group/PLgHsNkvQXxM86uSSVJRQM770Hygf0fpRj I hope that you will find more favorite flavors in this list - Enjoy!
Hi Cathy, and thank you! For each of my videos, there is a link in the RU-vid description to the full written recipe, which is on my blog site, where I have a translate button so that my international viewers can translate it into their preferred language. For your convenience, here is a link to the Butter Pecan Ice Cream recipe: www.ketomealsandrecipes.com/recipe/butter-pecan-ice-cream/ Have a great day!
Oh Angela! This looks amazing! I will be trying this soon with my Cuisinart Ice Cream Maker with compressor! As you know, we love our Ice Cream here. Perfect addition. Looking so forward to this!! Thanks!!
Hi Belizeguy! Always nice to hear from you. I know that you and your hubby are ice cream connoisseurs, so your compliment is appreciated! The compressor makes things easier, and seems like an extra good idea in your hot part of the world. Have a great day!
Hi Motoko Cheng! I am very happy that you liked the taste of the ice cream. Thank you for taking the time to describe what you liked about it. Have a happy and healthy day! Cheers!
I love love your channel im going keto very soon and I love you have fantastic recipes to not cheat or fail :) subscribing right now and this ice cream is one of the best!
Hi Raquel! Welcome to my channel - it is an honor to have you as part of our community! I have been keto for over 6 years, and if you have any questions that I can help you with, with your start and journey in the keto lifestyle, i would be happy to help, if I can. Also, what has made you decide to do keto? That is an important factor in knowing what would be best for you. Have a wonderful day!
Love♥️your butter pecan tutorial video! I just subscribed because I love butter pecan ice cream! I made some last night following the diet chef’s recipe. I was going to used arrowroot powder to mix with the custard I made, but couldn’t find it. I used corn starch instead (fingers crossed). I wished I’ve watched your video 1st., but the good thing is, I did order lecithin powder from EBay. My next butter pecan ice cream will be your recipe! Thank you so much for sharing!! (I saved your video in my Playlist).
Hi Charry K-46! Thank you for your very supportive comment. I am glad that you like my tutorial video. Thank you for subscribing, I appreciate the support! Although I am keto, most of my family and children are not keto, so I try to make recipes that keto and non-keto people can enjoy together. By the way, here is my ice cream playlist, for additional flavors: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-3GSiOekxUEE.html&ab_channel=KetoMealsandRecipes Have a great day!
Hi Dottii! I'm glad that my recipes are working for you. I only post stuff after it has been tested several times, so thank you for the compliment. Stay well - Cheers!
Thank you so much for this recipe! I made this ice cream yesterday and it's DELICIOUS!!! 🥰 Could you maybe make a recipe for pistachio ice cream? I LOVE that one but have not succeeded in finding a good keto-version 😔 thank you so much 😊
Hi Pavla! I'm glad that you liked the Butter Pecan Ice Cream! And, thank you for your suggestion of pistachio ice cream - I will start working on that, and hopefully be able to make a keto version that we would all like. I cannot promise when it will be posted, but I will give it a try - Have a wonderful day!
@@KetoMealsandRecipes Hi Angela, thank you so much for your kind words. And of course, no pressure about the new recipe, I'm already very happy wih the current ones. Take good care of yourself and have a lovely day 😊🍀
Thank you, Pavla! And, thank you for letting me know that you like my other recipes. I appreciate your support and feedback, and I WILL make the pistachio ice cream at some point :-) Have a wonderful day!
Butter Pecan is also my favorite! I am so excited to make this. Great, detailed explanations. Thank you! How big is a serving? I think I have missed that part.
Hi Kimberly! I'm glad that you like my explanations. A serving is about a half cup, or two scoops. I hope that you enjoy the ice cream. Have a great day!
Hi Thiago! The same question came up on my strawberry ice cream, so I did some research and here was my response to the strawberry ice cream question. It is also possible simply to leave out the sunflower lecithin, or do one of the following substitutions - hope this helps! I am adding this as information to the video, since I noticed that several people have commented that they cannot find or get lecithin in their area, and have asked for substitutes. Here are three easily-available substitutes that I feel will work best and are the healthiest, and why I choose these substitutes. First, sunflower lecithin is used as an emulsifier, thickener, and stabilizer in many prepared foods, especially in ice cream and dairy products. I choose sunflower over soy lecithin because of the GMO nature of most of the soy, and soy is a less than desirable ingredient, especially for males. The first suggestion for a substitute: Use pure cocoa butter in equal measure to the replaced sunflower lecithin. So, a 1:1 substitution. Melt the cocoa butter, and add it at the very end of the cooking time, after you have turned off the heat, while your custard is still hot. Stir or whisk very well to incorporate throughout the custard. The second suggested substitute: Use raw large egg yolks. Egg yolks are also an emulsifier and binder, with the benefit of added fat content, but not as good a binder and emulsifier as sunflower lecithin. To substitute, use one large egg yolk for every tablespoon of lecithin powder. The third substitution, which you can find at most health food stores, is egg yolk powder. If available, buy the egg yolk powder from free-range chickens for most nutritional benefit. As stated above, egg yolks are also a binder and the powder can be substituted on a 1:1 basis for the lecithin. In the past, I have used glucomannan as a stabilizer and thickener in a previous ice cream recipe, and although it did help, it did not produce as nice a result as this sunflower lecithin does. I have also tried gelatins, and did not like the texture, even when I used small quantities. As far as xanthan gum and guar gum, I do not use these products, because I don't like their texture, and the fact that some people have sensitivities to these. I am sure that for some recipes these are good alternatives, but I have no experience nor comment on how they would affect my recipes. As always, this is just my opinion, and not intended to be medical information of any kind. Always, please verify for yourself, but I do hope that this is a good starting point for suggestions for substitution for lecithin. Thank you for taking the time to watch my videos, and I hope that this information is useful to you. Cheers!
Hi YouCantTunaFish! It is true, you can do that - but I wanted a bit bigger chunks than when you roll them. Thank you for your time-saving recommendation! I think that that is a great technique when making muffins or cookies, and want smaller pieces. Have a lovely weekend!
@@KetoMealsandRecipes Ahh I see! On second thought then, I like your way better--I like bigger chunks in my ice cream! Thank you for this recipe. I can't wait to try it!
Hi You Can't Tuna Fish! I love this conversation, and I'm glad that you took the time to comment. I hope that you will enjoy the ice cream. It is, in his opinion, one of my husband's favorites! I, on the other hand just love ALL kinds of ice cream! Have a great day!
For the custard it would make more sense to use Pecan milk instead of almond milk. You can easily make this by pre soaking pecans in water for 2 hours. drain the water off. Put the pecans and fresh water in a blender and blend. Now strain the liquid through a nylon knee high stocking or a nut bag. Throw the pulp away. If you did this you probably wouldn't need to boil the mixture and soak the roasted pecans in the mix for two hours. Notably the mixture would taste a little differently as the pecans would never have been roasted in my method. By the way you could make the pecan milk the day before. Probably only need 1/3 c pecans to 2 cups water.
WOW! Thank you so much, Sweet Jane! What a wonderful suggestion and thorough explanation - I will definitely try making the pecan milk! I can imagine that using pecan milk will enhance the flavor. Thank you again for taking the time to provide such a detailed comment - I really appreciate it. Have a Happy Mother's Day!
Hi Vonita! I actually have a Maple Candied Walnut ice cream recipe as well. Here is the link: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-S24YMWJOWmQ.html I recommend that you candy the walnuts, because they are a little bit more bitter than the pecans. I hope that you enjoy the recipe. Thank you for your question - Cheers!
Hi NMQuetzalcoatl! Very interesting situation you described. In most circumstances, with a good quality cream, this should not happen, as neither the salt nor the almond milk are acidic. Milk or cream should only curdle when you add an acid, such as vinegar or lemon juice. Like the situation you described, I have, however, had an issue with certain brands of whipping cream from time to time, because of the different additives and stabilizers that they add to make whipping cream more shelf stable and easier to use than organic full fat cream. Although the additives improve shelf life, some of them affect interaction with other ingredients. I'm going to be posting a very special cake when I reach 50K subscribers, and when I was making the custard for this cake, I found that it would also look curdled, and would not fluff up like it was supposed to - that was one of the rare times that I had that happen, so we investigated and discovered that the ingredients of the particular brand of whipping cream (not one I usually used) was probably the cause of the curdled look, and why it wouldn't create a smooth custard. In fact, I made two batches of the custard, both failed with the first brand of whipping cream, then I got my regular whipping cream and the recipe worked perfectly and the custard came out smooth and velvety on the first try. So, my best guess would be something to do with the cream itself is the issue. That would be my best guess as to why your cream looked curdled. What they adding to make it "whipping" cream does affect it when you use it for custard, I hope this helps - Have a great day!
@@KetoMealsandRecipes I agree on the other stabilizers that are in the cream that could be an issue and I made 2 other batches however I used a unflavored almond milk instead of the costco almond milk with vanilla and they came out fine. So I assume it had something to do with the costco brand almond milk with added vanilla. Thanks for your reply
Hi Adriana! You can skip it altogether when making this ice cream. The sunflower lecithin just helps to keep it a little bit creamier, and to freeze into a solid more slowly in a home freezer (ice cream parlor freezers are not as cold as a home freezer, and commercial ice creams use gums and other ingredients to keep them from being as solid, that we don't use when making home made ice cream). If you love making ice cream, you should try getting the sunflower lecithin at some point - it just makes it creamier - I hope that you enjoy the ice cream! Have a wonderful day!
Hi Mike! Great minds must think alike, because I have actually made an almond butter with chocolate swirl ice cream. Here is the link for your convenience: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-1crKhVMT2Zw.html I hope that you will like this ice cream, too. Have a wonderful day!
Hi Mia! Good question - yes, you can. I know that you will know this, but the coconut milk does have a stronger taste than the almond milk, so it will affect the final taste a bit. Alternatively, you could use cashew milk or some other nut milk as well. Enjoy!
Hi Melissa! For this particular, custard based butter pecan ice cream, yes, you must use the eggs. However, you could look at my dairy free vegan mint ice cream recipe, and use the sweetened the sweetened condensed milk as a base, rather than the eggs, but you have to use the vegan mint ice cream recipe as it is, except substitute flavorings. Here is a link for the vegan mint ice cream: www.ketomealsandrecipes.com/recipe/dairy-free-mint-ice-cream/ Are you looking for just an egg-free ice cream, or a vegan ice cream? I'd be happy to make another video for a butter pecan that is egg-free, if that is your specific dietary need. Let me know what you need - I'd be happy to make more ice cream videos :-) Have a great day!
Hi Umm! I'm sorry, but I don't have the serving weight for this recipe, but the entire batch described in the written recipe is for 8 servings, each of which has 5.5 grams total carbs, and 3.3 grams of net carbs, after subtracting dietary fiber. Here is a link to the written recipe, in case you haven't seen it: www.ketomealsandrecipes.com/recipe/butter-pecan-ice-cream/ Have a great weekend!
Hi VandaMathIsMusic! The link to the full written recipe, for each of my videos, is in the RU-vid description section. The recipe itself is on my blog site so that my international viewers can use Google translate to get the recipe in any language. For you convenience, here is the link for the Butter Pecan Ice Cream recipe: www.ketomealsandrecipes.com/recipe/butter-pecan-ice-cream/ Enjoy, and have a great day!
Hi Jenny! At the 5:17 point in the video, I mention that I put it into the warm custard at that time. I film my own videos, and I guess I forgot to press the record button before adding the sunflower lecithin, so I mentioned to add it at that point. I am sorry if this caused you confusion, but I hope that this explanation helps. Have a great weekend!
Hi Mirta! For each of my videos, the link to the full written recipe is in the RU-vid description section. For you convenience, here is the link for the Butter Pecan Ice Cream recipe: www.ketomealsandrecipes.com/recipe/butter-pecan-ice-cream/ Have a wonderful day!
Hi Jennifer! For each of my videos, I put a link in the RU-vid description section to the full written recipe, which I put on my blog site, where there is a translate button so that my international viewers can view the recipe in their preferred languages. For your convenience, here is the link to the Butter Pecan Ice Cream recipe: www.ketomealsandrecipes.com/recipe/butter-pecan-ice-cream/ Have a great day!
Wow... that is a very long complicated recipe... I think too much work for me... I will do the Dr. Kilz ice cream... just whipping cream, egg yolks & vanilla...no cooking... I am sure I could add pecans to it.
Hi Dakiniwoman! There are several categories of ice cream. If you want a really luxurious, velvety ice cream you have to make a custard base. And, yes, it is a bit more work, but so worth it. The difference in cooking versus other styles of ice cream is the difference between Haagen-Dazs and a generic store brand. You, of course, must do what suits you, and what you find most appropriate to your needs. My concern is about raw egg yolks in an ice cream. I do make no-churn ice creams that are not custard based, if you find this recipe too many steps. Thank you for your comment - Cheers!
@@KetoMealsandRecipes Thanks for your reply. Yes, I understand. I have not tried any recipes yet as I just ordered a Cuisinart Ice cream maker and it has not arrived yet... I will try your way. Cheers!
Congratulations on getting an ice cream maker - you must be an ice cream lover too. I got mine from my kids one Mother's Day as ice cream is my favorite dessert. Here's my playlist of machine and no machine ice cream flavors you might be interested in: ru-vid.com/group/PLgHsNkvQXxM86uSSVJRQM770Hygf0fpRj If there is a flavor that you don't see in my playlist that you like, I appreciate suggestions. Have a wonderful day - Cheers!
@@KetoMealsandRecipes Thanks for your message... I got the machine! I am pretty excited to start. Bowl is in the freezer. I would like to make Coconut Ice-cream but not the Traditional Thai version as that one doesn't have any heavy cream in it. I am definitely going to try making it with cream. I do not use sugar or sugar substitutes so mine won't be sweet. This is because I am a carb addict and can't eat sweets.
Hi Dakiniwoman! I am glad that you got your machine, and thank you for the suggestion for the coconut ice cream. I use Lakanto sweeetener, which is an erythritol/monkfruit blend, or sometimes xylitol, which are not your typical sweeteners. Could you use those in place of sugar or regular sugar substitutes (e.g. cane sugar, honey, etc.)? I was able to wean myself off carbs/other sugars with these sweeteners, but please do what is in your best interest and works for you. Have a good weekend!
Hi Anoush! I think that you must be a bit confused. The recipe uses dairy full-fat cream and unsweetened almond milk, both of which are keto. You must have been looking at a different recipe, from another channel, because I only use cream (and not dairy milk) in my regular ice cream recipes, and non-dairy vegan milks for my vegan and dairy-free recipes. Have a great day!
