If you’re a fan of rich, creamy ice cream with a nutty twist, this homemade butter pecan ice cream will quickly become your go-to treat. Made with toasted pecans and a buttery custard base, it’s a perfect balance of sweetness and crunch. Whether it’s a hot summer day or you’re simply in the mood for something indulgent, this ice cream brings a homemade touch to a classic dessert.
Why You’ll Love This Recipe
I love this recipe because it combines a rich, creamy texture with the irresistible flavor of toasted pecans and a buttery custard base. The toasted nuts add a delightful crunch and depth of flavor, while the homemade custard creates a smooth, decadent ice cream that’s far superior to store-bought versions. Plus, making ice cream at home means I get to customize it just the way I like it—extra buttery and with just the right balance of sweetness!
Ingredients
1 1/2 cups pecans, chopped
2 cups heavy cream
1 cup whole milk
3/4 cup brown sugar, packed
1 teaspoon vanilla extract
1/2 teaspoon salt
5 large egg yolks
1 tablespoon unsalted butter
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
First, I preheat my oven to 350°F (175°C). I spread the chopped pecans on a baking sheet and toast them for 8-10 minutes, stirring occasionally, until they turn golden and become fragrant.
In a medium saucepan, I combine the heavy cream, whole milk, brown sugar, and salt. I heat it over medium heat, stirring occasionally, until the mixture is warm and the sugar dissolves—just be careful not to let it boil.
While the cream mixture is warming, I whisk the egg yolks in a separate bowl. Slowly, I pour about 1/2 cup of the hot cream mixture into the yolks, whisking constantly to avoid curdling the eggs.
Gradually, I pour the egg yolk mixture back into the saucepan with the remaining cream mixture, whisking continuously.
I cook the custard over medium heat, stirring constantly, until it thickens and reaches 170°F (77°C) on a thermometer. It’s important not to let the mixture boil to avoid scrambling the eggs.
Once the custard is thickened, I remove it from the heat and stir in the butter and vanilla extract. Then, I let the mixture cool to room temperature before chilling it in the fridge for at least 4 hours or overnight.
Once chilled, I pour the custard into my ice cream maker and churn it according to the manufacturer’s instructions.
When the ice cream is almost done churning, I add the toasted pecans and let them mix in.
Finally, I transfer the ice cream to an airtight container and freeze it for at least 4 hours, or until fully set.
Servings and Timing
Servings: 6 servings
Prep Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 8 hours 50 minutes (including chilling and freezing)
Storage/Reheating
This homemade butter pecan ice cream should be stored in an airtight container in the freezer. It will stay fresh for up to 1-2 weeks. If the ice cream becomes too hard after freezing, I recommend letting it sit at room temperature for a few minutes before scooping, so it softens to the perfect consistency.
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FAQs
Can I make this ice cream without an ice cream maker?
Yes, if you don’t have an ice cream maker, you can freeze the custard in a shallow dish and stir it every 30 minutes for the first 2-3 hours to break up ice crystals. This will help achieve a creamy texture without the machine.
Can I use a different type of nut?
Definitely! While pecans are traditional in butter pecan ice cream, I’ve tried it with walnuts, almonds, and even hazelnuts. Each nut adds a different flavor and texture, so feel free to experiment with your favorite!
Can I make this recipe dairy-free?
For a dairy-free version, you can substitute the heavy cream and whole milk with coconut cream or almond milk, though it will slightly change the texture and flavor. Make sure to use dairy-free butter as well.
How can I make the ice cream extra creamy?
To make the ice cream even creamier, I add an extra egg yolk to the custard base. This helps create a smoother, richer texture in the final product.
What should I do if my custard curdles while cooking?
If your custard curdles, it could be because the mixture was too hot when you added the eggs or it was cooked for too long. Don’t worry, you can still salvage it by blending it with an immersion blender to smooth out the texture.
Conclusion
Making homemade butter pecan ice cream is a fun and rewarding experience. With the rich, creamy custard base and the addition of toasted pecans, it’s a flavor combination that’s hard to beat. Whether you’re serving it at a summer gathering or enjoying a quiet treat at home, this ice cream will always hit the spot. It’s easy to make, customizable, and perfect for those who love a sweet, nutty dessert. Give this recipe a try, and I’m sure it will quickly become one of your favorites.
📖 Recipe:
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Homemade Butter Pecan Ice Cream
- Total Time: 8 hours 50 minutes (including chilling and freezing)
- Yield: 6 servings
- Diet: Vegetarian
Description
Indulge in the rich, creamy goodness of homemade butter pecan ice cream, featuring toasted pecans and a buttery custard base. This easy-to-make recipe is the perfect balance of sweetness and crunch, bringing the delicious flavor of classic butter pecan ice cream right to your kitchen. Ideal for warm summer days or whenever you’re craving a comforting dessert.
Ingredients
1 1/2 cups pecans, chopped
2 cups heavy cream
1 cup whole milk
3/4 cup brown sugar, packed
1 teaspoon vanilla extract
1/2 teaspoon salt
5 large egg yolks
1 tablespoon unsalted butter
Instructions
- Preheat oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast for 8-10 minutes, stirring occasionally, until golden and fragrant.
- In a medium saucepan, combine heavy cream, whole milk, brown sugar, and salt. Heat over medium heat until the mixture is warm and the sugar dissolves, being careful not to boil.
- In a separate bowl, whisk the egg yolks. Gradually add about 1/2 cup of the hot cream mixture to the yolks, whisking constantly to avoid curdling.
- Slowly return the egg yolk mixture back to the saucepan, whisking continuously. Cook over medium heat, stirring constantly, until the custard thickens and reaches 170°F (77°C) on a thermometer.
- Remove from heat, stir in butter and vanilla extract, and let the custard cool to room temperature. Chill in the fridge for at least 4 hours or overnight.
- Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. Add toasted pecans when the ice cream is nearly done churning.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours or until fully set.
Notes
This recipe can be made dairy-free by substituting the cream and milk with coconut cream or almond milk and using dairy-free butter.
If you don’t have an ice cream maker, freeze the custard in a shallow dish and stir every 30 minutes for 2-3 hours to break up ice crystals.
To make extra creamy ice cream, add an extra egg yolk to the custard base.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert, Ice Cream
- Method: Churned
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 380 kcal
