Honey Pecan ‘Ice Cream’

I could eat this all day long - I have that little shame

The more observant among you will notice that the word ice cream is in single quotes in the title. There is a very good reason for this.

Let me explain. I don’t own an ice cream maker.

Sure, I’ve thought about it – who hasn’t? But always held off, probably because of a deep fear that, upon taking ownership, I would immediately forget all about the other food groups and start eating ice cream for breakfast, lunch, dinner, second-dinner…you get the point.

Ice cream is my ultimate comfort food (apart from rice pudding but that’s a post for another day) and I would eat gallons of it a day if I could.

So no ice cream maker.

Of course, this noble act of self-sacrifice was ruined the day I discovered that it is possible to make ice cream without one. The end result is not quite ice cream – in this case it is softer and thaws very quickly – but just as delicious.

I’d serve this if I were entertaining people but should add that it’s not suitable for pregnant ladies or people with compromised immune systems because of the raw egg content. If you are worried (although you shouldn’t be, the chances of getting anything are very very remote) buy good quality organic eggs.

Serve immediately from the freezer and don’t let it sit too long.

Of course that’s not really a problem because you are going to inhale this like a junkie.


Honey Pecan ‘Ice Cream’ (serves 4 in individual ramekins or small bowls)

  • 2 eggs
  • 4 egg yolks
  • 4 tbsps honey
  • 1 1/2 cups heavy cream
  • 1 tsp vanilla extract
  • 1/2 cup pecans, chopped
  1. Whip the heavy cream until it is thick and frothy (you don’t need an electric whisk, handheld will do fine. Just beat vigorously for about 5 minutes). Set aside.
  2. Whisk together the eggs, egg yolk, honey and vanilla extract in a large bowl til it is a slick, yellow liquid.
  3. Fold the egg yolks into the whipped cream. Add the pecans.
  4. Pour the liquid into four individual ramekins (or one big bowl if it’s all for you, which is totally acceptable – I don’t know what kind of day you’ve had). Put in the freezer overnight. I’m talking a good 12 hour stretch because this bad boy takes a while to freeze. Gravity being what it is, those pecans are going to want to settle at the bottom so, a few hours into the freezing, you might want to remove it from the freezer and stir it up before returning and letting it solidify further.
  5. To serve cut into chunks and drizzle with cocoa powder, more honey or toasted pecans. Go crazy and make a whole damn sundae!

33 thoughts on “Honey Pecan ‘Ice Cream’

  1. Reblogged this on The ObamaCrat.Com™ and commented:
    I can not evah resist ice cream….and I ain’t about to start now. Visit the blog: “Things My Belly Likes”, then hit the gym……because some chocolate “mug cake” is coming up next!!

  2. Looks delicious! I have been craving ice cream lately, I even tried to send my sick man to buy me some last night! I should give you recipe a try, especially since I don’t have an ice cream maker either 🙂

  3. Wow. I’ve never tried ice cream without an ice cream maker. I have an ice cream maker so I wonder if the texture is different or anything? I know the maker spins it around and adds air to make it creamier….I might have to try it just for an experiment. I found that once I bought the ice cream maker I went through a heavy period of ice cream making (eating!) and then I had enough. But once the weather gets warmer, I predict more ice cream at my house!

    • Oooh, please let me know how it goes if you try it in an ice cream maker. I’ve always thought that those things are just better at producing firmer ice cream (cos it churns as it freezes, dispersing the ice crystals or something, I don’t know science). This is definitely a smooshier type of ice cream. It melts quickly but other than that, it’s pretty close to the conventional stuff.

    • Thank you! You can never be too careful…preggers people should have all the info before they start guzzling potentially dangerous substances.

      That said, if I had a bun in the oven and I trusted my egg sources, I’d eat it. Raw eggs are a great source of nutrition.

      • True. I won’t be having any more babies. But more so for ppl with auto immune diseases.Watching Dr. Oz he so often recommends things that ppl with auto immune illness shouldn’t have in their diet.

  4. Whoadang, girl! You just blew my mind! Also, I am a sucker for doing things the hard way from scratch only so I can appreciate the easy way (and to have war stories…c’mon, there’s a reason we torment ourselves sometimes), but I love making my own panna cotta! If they’re frozen in mini-cupcake tins, it’s a perfect sized treat and one that you can design to taste however you like.

    I noticed the ingredients are similar except panna cotta requires heating the cream on the stovetop. Honey Pecan…mmm, mmm…

    • Ooooh, panna cotta sounds yum. And yes, I totally agree – why do things the easy way when you can labour over a meal?! The fun of cooking is in the preparation, not the actual eating…although that’s pretty fun too.

      Thanks for visiting 🙂

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