I love how this homemade butter pecan ice cream is creamy, rich, and bursting with the warm, nutty flavor of toasted pecans and browned butter. It’s a classic treat that feels smooth, decadent, and utterly irresistible every time I make it.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup pecans, chopped
4 tablespoons unsalted butter
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
5 large egg yolks
1 teaspoon vanilla extract
Pinch of salt
Directions
I start by melting the butter in a small skillet over medium heat. I keep swirling the pan until the butter turns golden brown and develops that delicious nutty aroma—usually about 3 to 5 minutes. Then I add the chopped pecans and toast them for 2 to 3 minutes, stirring frequently to make sure they brown evenly. After that, I set the mixture aside to cool.
Next, I combine the heavy cream, milk, and half of the sugar in a medium saucepan. I heat it gently over medium heat until it just starts to simmer, then I remove it from the heat.
In a separate bowl, I whisk the egg yolks together with the remaining sugar until the mixture becomes pale and slightly thickened.
Slowly, I pour the warm cream mixture into the egg yolks, whisking constantly to temper the eggs without scrambling them. Then, I pour everything back into the saucepan.
I cook the custard over low heat, stirring constantly with a wooden spoon or spatula. It takes about 170-175°F (77-80°C) for the custard to thicken enough to coat the back of the spoon, but I make sure not to let it boil.
Once thickened, I remove it from the heat, stir in the vanilla extract and a pinch of salt, and strain the custard through a fine mesh sieve to remove any cooked egg bits.
I fold the browned butter pecan mixture (including the butter) into the custard. Then, I cover it and chill it in the fridge for at least 4 hours, or overnight if I have time.
When ready, I pour the chilled custard into my ice cream maker and churn it according to the manufacturer’s instructions until it’s thick and creamy.
Finally, I transfer the ice cream to a container and freeze it for at least 2 hours before serving to get the best texture.
Servings and timing
This recipe makes about 6 servings. The prep takes me roughly 20 minutes, with 25 minutes cooking time, but including chilling and freezing, the total time comes to around 5 hours.
Variations
I like to experiment by swapping pecans with toasted walnuts or almonds for a slightly different nutty twist. Sometimes, I add a swirl of caramel sauce for extra indulgence or sprinkle in some chocolate chips during the last few minutes of churning. If I want a lighter version, I swap half the cream for whole milk, though it’s not quite as rich.
Storage/Reheating
I store this butter pecan ice cream in an airtight container in the freezer. To soften it for serving, I usually leave it out at room temperature for about 10 minutes before scooping. This keeps the creamy texture perfect without melting too much.
FAQs
How long can I store homemade butter pecan ice cream?
I keep mine fresh in the freezer for up to 2 weeks, but it’s usually gone before then!
Can I make this ice cream without an ice cream maker?
Yes! You can pour the custard into a shallow container and freeze it, stirring every 30 minutes until it’s firm to break up ice crystals.
Can I substitute pecans with other nuts?
Absolutely. Walnuts, almonds, or even macadamia nuts work well if you want to change things up.
What if I don’t have whole milk?
I use whole milk for creaminess, but you can substitute 2% milk, keeping in mind the texture will be slightly less rich.
Can I prepare the custard base ahead of time?
Definitely. The custard can be made and chilled a day or two in advance before churning.
Conclusion
I truly enjoy making this homemade butter pecan ice cream because it feels like a little luxury that I can savor anytime. The combination of browned butter and toasted pecans in a creamy custard base makes it a timeless dessert that never disappoints. Whether I’m serving it for a special occasion or just a treat on a warm day, it always brings a smile.
Recipe:
Print
Homemade Butter Pecan Ice Cream
- Total Time: 5 hours (including chilling and freezing)
- Yield: 6 servings
- Diet: Vegetarian
Description
A creamy, rich homemade butter pecan ice cream with toasted pecans and the deep, nutty flavor of browned butter for a decadent and irresistible treat.
Ingredients
1 cup pecans, chopped
4 tablespoons unsalted butter
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
5 large egg yolks
1 teaspoon vanilla extract
Pinch of salt
Instructions
- Melt butter in a small skillet over medium heat, swirling until golden brown and nutty aroma develops (3-5 minutes).
- Add chopped pecans and toast for 2-3 minutes, stirring frequently. Set aside to cool.
- Combine heavy cream, milk, and half the sugar in a saucepan; heat gently until just simmering, then remove from heat.
- Whisk egg yolks with remaining sugar until pale and slightly thickened.
- Slowly pour warm cream mixture into egg yolks, whisking constantly to temper eggs.
- Pour mixture back into saucepan and cook over low heat, stirring constantly until custard thickens to coat the back of a spoon (170-175°F / 77-80°C). Avoid boiling.
- Remove from heat, stir in vanilla extract and salt, then strain through a fine mesh sieve.
- Fold browned butter and toasted pecan mixture into custard.
- Cover and chill custard in fridge for at least 4 hours or overnight.
- Churn chilled custard in an ice cream maker according to manufacturer’s instructions until thick and creamy.
- Transfer ice cream to container and freeze at least 2 hours before serving.
Notes
For variations, substitute pecans with walnuts or almonds.
Add caramel sauce swirl or chocolate chips during last few minutes of churning for extra indulgence.
For a lighter version, replace half the cream with whole milk.
Store ice cream in an airtight container in the freezer for up to 2 weeks.
To soften ice cream before serving, leave out at room temperature for about 10 minutes.
If no ice cream maker is available, freeze custard in a shallow container, stirring every 30 minutes until firm.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: approx. 350 kcal
- Sugar: 18g
- Sodium: 70mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 170mg
