Pecan Vanilla & Honey Ice Cream

The Art Institute of Charlotte Junior chef Nivit Tipvaree

Praline Pecans

30 minutes

30 minute


1 cup Praline Pecans, chopped
2 1/2 cups heavy cream
1 1/2 cup coconut milk
1/2 cup honey
2 vanilla beans, split lengthwise and scraped
5-7 large egg yolks
1 tbsp. vanilla extract
1 pinch of salt
Heat the cream, coconut milk, honey, salt and vanilla beans in a heavy saucepan over medium heat until hot, being careful not to let the mixture boil and curdle. Whisk the egg yolks in a medium bowl, then slowly drizzle 1 cup of the hot cream mixture into the yolks while whisking. Pour the yolk mixture into the saucepan of cream; heat, stirring constantly, until the custard thickens slightly and coats the back of a wooden spoon. Pour mixture through a fine-mesh strainer to remove the vanilla beans. Stir in the vanilla extract. Submerge the bowl of custard in a larger bowl of ice water to form an ice bath and stirring the custard occasionally until cold. The colder the custard is, the faster the machine will be able to freeze it for ice cream. Add chopped Praline Pecans in the custard and pour into ice cream maker to freeze. Once the mixture is frozen, put it into containers and allow it to ripen for at least 2 hours in the freezer.

Tags: Art Institute, coconut milk, fall recipe, honey, praline pecans, recipe, vanilla, vanilla beans

Request a Catalog

With more than 3,000 snacks in our product line, Truly Good Foods is the ideal snack partner for your business.

Request a Catalog

Wholesale Contact

Contact us to become a retailer and offer the highest quality and boldest snacks to your customers.

Contact Us