Toast the pecans. In a skillet over medium heat, melt 2 tablespoons of butter. Add chopped pecans and a pinch of salt. Cook, stirring often, for 4–5 minutes until fragrant and slightly darkened. Remove from heat and set aside to cool.

Warm the dairy. In a medium saucepan, combine heavy cream and almond milk. Heat over medium until steaming but not boiling. Turn heat to low.

Whisk the yolks and sweeteners. In a bowl, whisk egg yolks with allulose and erythritol until smooth and slightly pale.

Temper the eggs. Slowly ladle some hot cream into the yolk mixture while whisking constantly. Repeat with 2–3 ladles to gently warm the yolks.

Cook the custard. Pour the tempered yolk mixture back into the saucepan. Cook over low heat, stirring with a silicone spatula, until the custard thickens slightly and coats the back of the spatula (about 170–175°F). Do not let it boil.

Add flavorings. Remove from heat. Stir in vanilla, optional butter extract, remaining 1 tablespoon of butter, and vegetable glycerin or vodka if using. The butter should melt smoothly into the custard.

Chill completely. Pour the custard through a fine mesh strainer into a clean bowl to catch any curdled bits. Cover and chill in the refrigerator for at least 4 hours, preferably overnight. The colder the base, the creamier your ice cream.

Churn. Add the chilled custard to your ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes, until thick and soft-serve consistency.

Fold in the pecans. During the last minute of churning, add the toasted pecans. Let them distribute evenly.

Freeze to set. Transfer to a lidded, freezer-safe container. Smooth the top, place plastic wrap directly on the surface, seal, and freeze for 2–4 hours until scoopable.