Put all the ingredients except the pecans in a blender. Blend until smooth. Pour into an ice cream machine and freeze according to the manufacturer’s instructions.
Once the ice cream is finished churning fold in the pecans and transfer to a freezer storage container. Freeze for at least 4-6 hours.
To Toast Pecans: Preheat oven to 400. Spread in a single layer on a cookie sheet. Bake for 5 minutes or until golden brown and fragrant.
Nutrition: this recipe makes 2.5-3 pints of ice cream. There are 10 servings, each is about ½ cup and has 2.8 NET carbs.Substitutions: you can swap the pecans for almonds, pistachios, or any other nut you like. Additionally, the butter extract can also be exchanged for almond extract. Egg Yolks: if you prefer you can temper the ice cream base by gently heating it until bubbles form around the edge or use pasteurized eggs.To Freeze: the ice cream needs to be kept airtight and frozen whenever you are serving. It will last around two months if airtight (possibly longer). You may need to let it sit at room temperature for 15-30 minutes until it is soft enough to scoop depending on the temperature of your freezer.Notes on Sweeteners: