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
Scale
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
