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
