Butter Pecan Ice Cream is a rich and creamy frozen treat featuring toasted buttery pecans blended into a smooth vanilla custard base. This classic flavor offers the perfect balance of nutty crunch and velvety sweetness, making it a favorite among ice cream lovers. Whether served on its own or alongside a warm dessert, this homemade ice cream is a delightful indulgence.
Why You’ll Love This Recipe
- Creamy, smooth texture with crunchy toasted pecans
- Buttery, nutty flavor with a hint of caramelized sweetness
- Simple, homemade recipe with natural ingredients
- Perfect for summer treats or holiday desserts
- Can be made with or without an ice cream maker
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Heavy cream
- Whole milk
- Granulated sugar
- Brown sugar
- Unsalted butter
- Egg yolks
- Vanilla extract
- Toasted pecans
- Salt
Directions
- Toast the Pecans: In a skillet, melt butter over medium heat. Add chopped pecans and toast for 3-4 minutes until fragrant and slightly golden. Remove from heat and set aside.
- Make the Custard Base: In a saucepan, heat the heavy cream, whole milk, granulated sugar, and brown sugar over medium heat until warm (do not boil).
- Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Slowly add a ladle of the warm cream mixture, whisking constantly. Then, pour the tempered eggs back into the saucepan.
- Cook the Custard: Continue stirring over low heat until the mixture thickens slightly and coats the back of a spoon (about 5 minutes). Remove from heat and stir in vanilla extract and a pinch of salt.
- Chill and Churn: Let the mixture cool completely, then churn in an ice cream maker according to the manufacturer’s instructions. Add the toasted pecans in the last few minutes of churning.
- Freeze and Serve: Transfer the churned ice cream to a container and freeze for at least 4 hours before serving.
Servings and Timing
- Servings: About 6
- Prep time: 15 minutes
- Cook time: 10 minutes
- Chill time: 4 hours
- Total time: 4 hours 25 minutes
Variations
- No-Churn Version: Whip 2 cups of heavy cream and fold in 1 can of sweetened condensed milk before adding pecans.
- Bourbon Butter Pecan: Add a splash of bourbon for a deeper, richer flavor.
- Chocolate Twist: Stir in chocolate chips or a caramel swirl for extra indulgence.
- Dairy-Free Option: Use coconut milk and a dairy-free butter substitute.
Storage/Reheating
- Store in an airtight container in the freezer for up to 2 weeks.
- Let sit at room temperature for 5 minutes before scooping for a softer texture.
FAQs
1. Can I make Butter Pecan Ice Cream without an ice cream maker?
Yes! Use the no-churn method by whipping heavy cream and folding in sweetened condensed milk before adding the pecans.
2. How do I keep the pecans crunchy?
Toast them well in butter and allow them to cool before mixing them into the ice cream.
3. Can I use a sugar substitute?
Yes, you can use a sugar substitute, but it may slightly alter the texture.
4. Why did my ice cream turn icy instead of creamy?
Make sure to use enough fat from heavy cream and fully chill the custard before churning.
5. Can I add mix-ins?
Absolutely! Try caramel swirls, toffee bits, or a sprinkle of sea salt for extra flavor.
6. What’s the best way to scoop frozen ice cream?
Let it sit at room temperature for 5-10 minutes before scooping with a warm ice cream scoop.
7. Can I make this with roasted pecans instead of toasted?
Yes! Roasted pecans provide a deeper flavor, but be careful not to over-roast them.
8. How long does homemade ice cream last?
It stays fresh for up to 2 weeks but is best enjoyed within the first few days.
9. Can I use half-and-half instead of heavy cream?
Yes, but it may result in a slightly less creamy texture.
10. Can I serve this ice cream with other desserts?
Absolutely! It pairs well with warm brownies, pecan pie, or caramel apple crisp.
Conclusion
Butter Pecan Ice Cream is a timeless dessert that combines the richness of homemade ice cream with the crunch of buttery pecans. Whether you’re making it for a special occasion or just to satisfy your sweet tooth, this creamy, nutty treat is sure to be a hit. Try it today and enjoy the perfect blend of flavors and textures!
PrintButter Pecan Ice Cream
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: ~5 hours
- Yield: 1 quart (about 6 servings) 1x
- Category: Dessert, Ice Cream
- Method: Churned
- Cuisine: American
- Diet: Vegetarian
Description
This homemade Butter Pecan Ice Cream is rich, buttery, and loaded with toasted pecans. It’s a smooth, creamy treat with the perfect balance of crunch and sweetness. Perfect for hot summer days or as a decadent dessert!
Ingredients
- For the Toasted Pecans:
- 1 cup pecans, chopped
- 2 tbsp unsalted butter
- 2 tbsp brown sugar
- 1/4 tsp salt
- For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup brown sugar
- 4 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- 1. Toast the Pecans:
- In a skillet over medium heat, melt butter and stir in pecans, brown sugar, and salt.
- Cook for 3–4 minutes, stirring frequently, until pecans are toasted and caramelized.
- Transfer to a plate to cool completely.
- 2. Make the Ice Cream Base:
- In a saucepan over medium heat, combine heavy cream, milk, and brown sugar. Stir until sugar is dissolved.
- In a separate bowl, whisk egg yolks until smooth.
- Slowly pour ½ cup of the warm cream mixture into the yolks, whisking constantly to temper them.
- Pour the egg mixture back into the saucepan and cook over low heat, stirring continuously, until thickened (about 5–7 minutes).
- Remove from heat and stir in butter, vanilla, and salt.
- Strain the mixture through a fine-mesh sieve to remove any cooked egg bits.
- 3. Chill & Churn:
- Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours (or overnight).
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes).
- In the last 5 minutes of churning, add the toasted pecans.
- 4. Freeze & Serve:
- Transfer the ice cream to an airtight container and freeze for at least 2 hours for a firmer texture.
- Scoop, serve, and enjoy!
Notes
- No ice cream maker? Pour the mixture into a freezer-safe container and freeze, stirring every 30 minutes for 3–4 hours to break up ice crystals.
- Want a deeper caramel flavor? Use dark brown sugar instead of light brown sugar.
- Make it extra creamy by adding ½ cup sweetened condensed milk to the base.
- Store in the freezer for up to 2 weeks.
Nutrition
- Calories: ~320
- Sugar: ~22g
- Sodium: ~100mg
- Fat: ~24g
- Saturated Fat: ~12g
- Unsaturated Fat: ~10g
- Trans Fat: 0g
- Carbohydrates: ~26g
- Fiber: ~1g
- Protein: ~4g
- Cholesterol: ~140mg
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