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
Units
Scale
- 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