Name: Homemade Butter Pecan Ice Cream
Prep time: 15 min
Cook time: 15 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: 1 cup pecans, chopped; 2 tbsp unsalted butter; 1/4 tsp salt; 2 cups heavy cream; 1 cup whole milk; 3/4 cup brown sugar; 4 large egg yolks; 1 tsp vanilla extract

Description

Butter pecan ice cream is rich, creamy, and packed with buttery toasted pecans. This homemade classic delivers the perfect balance of smooth, velvety custard and crunchy, caramelized nuts. Skip the store-bought version and enjoy the deep, nutty flavor of real butter pecan ice cream made right in your kitchen.

Ingredients

Scale

1 cup pecans, chopped
2 tbsp unsalted butter
1/4 tsp salt
2 cups heavy cream
1 cup whole milk
3/4 cup brown sugar
4 large egg yolks

1 tsp vanilla extract

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Instructions

In a skillet, melt butter over medium heat, then add chopped pecans and salt. Toast for 3-4 minutes until fragrant and golden. Set aside to cool.
In a medium saucepan, heat the heavy cream, whole milk, and brown sugar over medium heat until the sugar dissolves. Do not boil.
In a separate bowl, whisk the egg yolks. Slowly add a ladleful of the warm cream mixture to the yolks, whisking constantly to prevent scrambling.
Pour the tempered yolks back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 170-175°F).
Strain the mixture through a fine-mesh sieve for a smooth texture. Stir in the vanilla extract. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Fold in the toasted pecans, then transfer to a container and freeze for at least 4 hours until firm.

Scoop, serve, and enjoy!

Equipment

Ice Cream Scoop

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Notes

Toasting the pecans in butter enhances their flavor and prevents them from becoming soggy in the ice cream.
For the best texture, ensure the custard is completely chilled before churning.
If you don’t have an ice cream maker, freeze the mixture in a container, stirring every 30 minutes for about 3 hours until creamy.

Let the ice cream sit at room temperature for a few minutes before scooping for the perfect consistency.

Prep Time: 15 minutes (plus chilling time)
Cook Time: 15 minutes
Category: Dessert
Method: Churned
Cuisine: American