Butter Pecan Ice Cream Recipe
If you are a fan of classic frozen desserts with a rich, nutty twist, this Butter Pecan Ice Cream Recipe will quickly become one of your all-time favorites. It blends the warm, buttery flavor of toasted pecans with a smooth, creamy custard base that’s made from scratch. Each spoonful offers a perfect balance of caramelized nuts and velvety ice cream that tastes like something special served in a cozy ice cream parlor. Whether you are treating yourself after a long day or impressing guests at a gathering, this recipe is an absolute must-try that captures the heart of homemade comfort in every bite.
Ingredients You’ll Need
These ingredients are simple, straightforward, and each one plays a vital role in crafting the impeccable texture, flavor, and appearance of your Butter Pecan Ice Cream Recipe. The pecans bring their signature crunch and buttery aroma, while the cream and milk create the luscious custard base. Brown sugar adds warmth and sweetness, and egg yolks provide that silky richness that makes it all unforgettable.
- 1 cup pecan halves: Toasting these brings out their deep, nutty flavor that defines the ice cream.
- 2 tablespoons unsalted butter: Adds richness to perfectly coat the pecans and enhances their caramel notes.
- 1/4 teaspoon salt: Balances sweetness and intensifies the overall flavor.
- 2 cups heavy cream: Provides creaminess and a smooth mouthfeel critical to custard-based ice creams.
- 1 cup whole milk: Lightens the texture just enough while keeping the ice cream rich.
- 3/4 cup brown sugar: Offers a deep, molasses-like sweetness that complements the nuts beautifully.
- 1 tablespoon vanilla extract: Enhances the flavor profile with a touch of warmth and depth.
- 5 large egg yolks: The secret to that silky custard texture that feels indulgent with every bite.
How to Make Butter Pecan Ice Cream Recipe
Step 1: Toast the Pecans
Begin by melting unsalted butter in a skillet over medium heat. Add the pecan halves and salt, then toast them for 3 to 5 minutes, stirring frequently. This step is crucial as it unlocks their fragrant, slightly golden aroma and rich nuttiness that will infuse your ice cream with that beloved Butter Pecan charm. Once toasted, set them aside to cool completely before adding them to the mixture.
Step 2: Prepare the Cream Mixture
In a medium saucepan, combine the whole milk, brown sugar, and one cup of the heavy cream. Warm the mixture over medium heat until it is steaming but not boiling. This gentle heating helps dissolve the brown sugar fully and creates a perfect base for the later custard step without curdling the eggs.
Step 3: Temper the Egg Yolks
Whisk the egg yolks in a separate bowl. Slowly drizzle some of the hot milk mixture into the yolks while whisking continuously; this step is called tempering and prevents the eggs from scrambling. After warming the yolks, pour everything back into the saucepan to continue cooking with gentle heat.
Step 4: Cook the Custard
Cook the combined mixture over low heat, stirring constantly. This step requires patience as you watch the custard thicken enough to coat the back of a spoon—a crucial indicator that your ice cream base is just right. Temperature-wise, aim for between 170 and 175 degrees Fahrenheit to achieve that smooth, rich consistency.
Step 5: Finish the Base
Remove the custard from heat and stir in the remaining cup of heavy cream and the vanilla extract. The extra cream adds luxurious richness, while the vanilla lifts and rounds out the flavors beautifully. To let the flavors meld properly, chill the custard in the refrigerator for at least 4 hours or preferably overnight.
Step 6: Churn and Add Pecans
Once the custard is thoroughly chilled, churn it in your ice cream maker following the manufacturer’s instructions. When the ice cream is nearly done churning, add the cooled buttered pecans so they get evenly distributed without losing their delightful crunch.
Step 7: Freeze Until Set
Transfer your freshly churned Butter Pecan Ice Cream into a container and freeze for a minimum of 2 hours. This step firms up the ice cream to the perfect scoopable texture, ready to be enjoyed or served with your favorite toppings.
How to Serve Butter Pecan Ice Cream Recipe
Garnishes
Enhance your Butter Pecan Ice Cream Recipe by garnishing with a sprinkle of chopped toasted pecans for extra crunch, a drizzle of warm caramel sauce for indulgence, or a dusting of cinnamon to brighten the nutty flavors. These little touches elevate the experience and make each serving feel like a treat.
Side Dishes
This ice cream pairs wonderfully with warm desserts like apple pie, bread pudding, or a classic brownie. The contrast between hot and cold, gooey and crunchy, makes for an irresistible dessert duo. You can also serve it alongside fresh fruit for a lighter option that still celebrates the rich nutty profile.
Creative Ways to Present
Try scooping the Butter Pecan Ice Cream Recipe into waffle cones for a handheld delight, or layer it in parfait glasses with caramel sauce and crushed pecans for a stunning presentation. For a unique twist, make ice cream sandwiches using buttery cookies to echo the dessert’s nutty notes. These creative ideas bring a fresh spin to a timeless classic.
Make Ahead and Storage
Storing Leftovers
Leftover Butter Pecan Ice Cream can be stored in an airtight container to prevent ice crystals and freezer burn. Make sure to press a piece of parchment paper or plastic wrap directly on the surface before sealing the container for extra protection and freshness.
Freezing
Proper freezing is key to maintaining the texture and flavor of this ice cream. Keep it in the coldest part of your freezer, away from any strongly scented foods. This homemade ice cream is best enjoyed within one week to savor its rich, freshly made taste and creamy texture.
Reheating
Reheating is not applicable for ice cream, but if it becomes too hard after freezing, simply let it sit at room temperature for 5 to 10 minutes before scooping. This will soften it enough to scoop easily without melting the creamy goodness.
FAQs
Can I make this Butter Pecan Ice Cream Recipe without an ice cream maker?
Yes! While an ice cream maker produces the creamiest results, you can still make this recipe by stirring the custard mixture well every 30 minutes while freezing. This process helps break up ice crystals and approximates the smooth texture.
What kind of pecans work best for this recipe?
Fresh, raw pecan halves are best for toasting and incorporating into the ice cream. Avoid pre-roasted or salted pecans as they can throw off the balance of flavors and salt content.
Why do I need to temper the egg yolks?
Tempering prevents the eggs from curdling by slowly bringing them up to temperature before combining fully with the hot milk mixture. This step ensures a silky, lump-free custard base.
Can I substitute the brown sugar with white sugar?
You can, but using brown sugar adds a richer, more caramelized flavor that complements the buttered pecans beautifully. White sugar will produce a sweeter but less complex taste.
How long does this ice cream last in the freezer?
For best flavor and texture, consume your Butter Pecan Ice Cream within one week. It will remain safe longer but may develop ice crystals or lose its creamy mouthfeel.
Final Thoughts
This Butter Pecan Ice Cream Recipe is truly a delight that brings warmth, nostalgia, and exceptional flavor to your dessert table. It’s a wonderful project to make from scratch—rewarding and impressively delicious. I encourage you to whip up a batch, share it with loved ones, and savor the comforting harmony of buttery pecans and creamy custard in every bite. Enjoy every scoop!
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Butter Pecan Ice Cream Recipe
- Total Time: 6 hours (includes chilling and freezing)
- Yield: 1 quart (about 8 servings) 1x
- Diet: Vegetarian
Description
This classic Butter Pecan Ice Cream recipe features rich, creamy custard infused with toasted pecans and a buttery, nutty flavor. The homemade ice cream is smooth and decadent, perfect for a refreshing dessert that combines sweet caramelized notes with crunchy pecan goodness.
Ingredients
Butter Pecan Mixture
- 1 cup pecan halves
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup brown sugar
- 1 tablespoon vanilla extract
- 5 large egg yolks
Instructions
- Toast Pecans: In a skillet over medium heat, melt the butter. Add pecans and salt, and toast for 3–5 minutes, stirring often, until fragrant and slightly golden. Remove from heat and cool completely.
- Heat Milk Mixture: In a medium saucepan, combine milk, brown sugar, and 1 cup of the heavy cream. Cook over medium heat until steaming but not boiling.
- Temper Egg Yolks: In a separate bowl, whisk the egg yolks. Slowly pour some of the hot milk mixture into the egg yolks while whisking continuously to gradually raise their temperature without scrambling them, then return the mixture to the saucepan.
- Cook Custard: Cook over low heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon, reaching about 170–175°F.
- Add Cream and Vanilla: Remove from heat and stir in the remaining 1 cup heavy cream and vanilla extract.
- Chill Custard: Refrigerate the custard for at least 4 hours or overnight to allow flavors to meld and mixture to chill thoroughly.
- Churn Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. Add the cooled buttered pecans during the last few minutes of churning to evenly distribute them.
- Freeze: Transfer the churned ice cream to a container and freeze for at least 2 hours to firm up before serving.
Notes
- For a deeper, richer flavor, use dark brown sugar instead of light brown sugar.
- This ice cream stays fresh in the freezer for up to 1 week.
- Let the ice cream sit at room temperature for 5–10 minutes before scooping to soften slightly for easier serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: American
