Description
A rich and creamy homemade butter pecan ice cream made with a smooth vanilla custard base and buttery toasted pecans for a classic, indulgent dessert.
Ingredients
1 cup pecans, chopped
4 tbsp unsalted butter
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
5 large egg yolks
1 tsp vanilla extract
¼ tsp salt
Instructions
- Melt the butter in a skillet over medium heat. Add the chopped pecans and cook, stirring frequently, until golden and fragrant, about 3–5 minutes. Remove from heat and set aside.
- In a saucepan, combine the milk and 1 cup of the heavy cream. Heat over medium heat until it just begins to simmer.
- In a separate bowl, whisk the egg yolks and sugar together until pale and thick.
- Slowly pour the hot milk mixture into the egg yolks while whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until thick enough to coat the back of a spoon (170–175°F or 77–80°C).
- Strain the custard through a fine mesh sieve into a clean bowl. Stir in the remaining cream, salt, and vanilla extract. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions. During the last 5 minutes, add the toasted pecans.
- Transfer to a container and freeze for at least 4 hours, or until firm.
- For a no-churn option: Whip 2 cups of heavy cream to soft peaks. Fold in one 14-ounce can of sweetened condensed milk, 1 teaspoon vanilla extract, and the toasted pecans. Freeze for about 6 hours, or until firm.
Notes
For a caramel swirl, drizzle caramel sauce in during the last minute of churning.
Add a small splash of bourbon for deeper flavor.
Mix in chocolate chips for a chocolate butter pecan variation.
Sprinkle flaky sea salt over toasted pecans for extra crunch and contrast.
Store in an airtight container with plastic wrap pressed onto the surface to prevent ice crystals.
Let sit at room temperature for 5–10 minutes before serving for easier scooping.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churned
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 450
- Sugar: 28g
- Sodium: 120mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 220mg
