Why You’ll Love This Recipe

Rich and Creamy Texture: The custard base made with eggs and cream ensures a smooth and luxurious mouthfeel.
Buttery Toasted Pecans: Toasting the pecans in butter enhances their flavor, adding a delightful crunch to every bite.
Homemade Goodness: Making ice cream from scratch allows you to control the ingredients, resulting in a fresher and more flavorful dessert.
Perfect for Any Occasion: Whether it’s a family gathering or a quiet night in, this ice cream is a crowd-pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups heavy cream
1 cup whole milk
4 large egg yolks
1/3 cup granulated sugar
1/3 cup brown sugar
1 teaspoon vanilla extract
1/8 teaspoon salt

For the Buttered Pecans:

1/4 cup unsalted butter
1 cup chopped pecans
1/4 teaspoon salt

Directions

Prepare the Custard Base: In a saucepan, combine the heavy cream and whole milk. Heat over medium heat until the mixture just begins to simmer.
Whisk the Eggs and Sugars: In a separate bowl, whisk together the egg yolks, granulated sugar, and brown sugar until well combined.
Temper the Eggs: Slowly pour about 1/2 cup of the hot cream mixture into the egg mixture, whisking constantly to prevent curdling. Gradually add another 1/2 cup, continuing to whisk.
Combine and Cook: Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
Strain and Chill: Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Stir in the vanilla extract and salt. Place the bowl over an ice bath to cool, then cover and refrigerate for at least 2 hours or until thoroughly chilled.
Prepare the Buttered Pecans: In a skillet, melt the butter over medium heat. Add the chopped pecans and salt, stirring frequently, until the pecans are toasted and fragrant. Remove from heat and let cool.
Churn the Ice Cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions.
Add the Pecans: During the last few minutes of churning, add the cooled buttered pecans to the ice cream.
Freeze: Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

Servings and Timing

Servings: Approximately 8 servings
Prep Time: 45 minutes
Cook Time: 10 minutes
Chill Time: 2 hours
Churn Time: 30 minutes
Freeze Time: 4 hours
Total Time: Approximately 7.5 hours

Variations

Maple Butter Pecan: Substitute maple syrup for the brown sugar to add a rich maple flavor.
Bourbon Butter Pecan: Add a tablespoon of bourbon to the custard base for an adult twist.
Chocolate Chip Butter Pecan: Mix in mini chocolate chips along with the pecans for added sweetness.
Vegan Version: Use coconut milk and a plant-based egg substitute to make a dairy-free version.

Storage/Reheating

Storage: Store the ice cream in an airtight container in the freezer for up to 2 weeks.
Serving: Let the ice cream sit at room temperature for a few minutes before scooping to soften slightly.
Reheating: Not applicable, as ice cream is best served frozen.

FAQs

What makes butter pecan ice cream different from other flavors?

Butter pecan ice cream stands out due to its combination of a rich, buttery custard base and toasted pecans, offering a unique blend of creamy and crunchy textures.

Can I use store-bought toasted pecans?

While you can use store-bought toasted pecans, toasting them yourself in butter enhances their flavor and ensures freshness.

Is it necessary to use both granulated and brown sugar?

Using both sugars adds depth to the flavor, with brown sugar contributing a slight molasses note that complements the buttered pecans.

Can I make this recipe without an ice cream maker?

Yes, after preparing the custard and mixing in the pecans, pour the mixture into a shallow container and freeze, stirring every 30 minutes until it reaches the desired consistency.

How do I prevent ice crystals from forming?

Ensure the custard is thoroughly chilled before churning, and store the finished ice cream in an airtight container to minimize ice crystal formation.

Can I add other mix-ins to this ice cream?

Absolutely! Feel free to add ingredients like caramel swirls, chocolate chips, or even a hint of cinnamon to customize the flavor.

What type of vanilla extract should I use?

Pure vanilla extract is recommended for the best flavor, but you can also use vanilla bean paste for a more intense vanilla taste.

How long should I toast the pecans?

Toast the pecans in butter over medium heat for about 5 minutes, stirring frequently, until they are golden and fragrant.

Can I use milk alternatives in this recipe?

Yes, you can substitute dairy milk with alternatives like almond or oat milk, but note that this may affect the creaminess of the final product.

Is this ice cream gluten-free?

Yes, this butter pecan ice cream is naturally gluten-free, but always check the labels of your ingredients to be sure.

Conclusion

Homemade butter pecan ice cream is a timeless dessert that combines the richness of a custard base with the delightful crunch of buttered pecans. By following this recipe, you can create a creamy, flavorful treat that’s perfect for any occasion. Enjoy the satisfaction of crafting your own ice cream and savor every spoonful of this classic favorite.

Homemade Butter Pecan Ice Cream

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Homemade Butter Pecan Ice Cream is a rich, creamy frozen dessert made from a velvety custard base and studded with buttery toasted pecans. This classic treat delivers the perfect balance of sweetness and nuttiness, making it an irresistible addition to your dessert lineup.

Author: Laura
Prep Time: 20min
Cook Time: 10min
Total Time: 7 hours 30 minutes
Yield: Approximately 8 servings
Category: Dessert
Method: Churning
Cuisine: American
Diet: Gluten Free

Instructions

Heat Cream & Milk: In a saucepan, heat the heavy cream and milk over medium heat until it just starts to simmer.
Whisk Yolks & Sugars: In a separate bowl, whisk egg yolks, granulated sugar, and brown sugar until smooth.
Temper Eggs: Gradually add 1/2 cup of the hot cream mixture to the egg mixture while whisking constantly. Repeat with another 1/2 cup.
Cook Custard: Pour egg mixture back into the pan. Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon.
Strain & Chill: Strain through a fine mesh sieve, stir in vanilla and salt. Cool over an ice bath and refrigerate for at least 2 hours.
Toast Pecans: In a skillet, melt butter. Add chopped pecans and salt, cook over medium heat, stirring, until toasted and fragrant (about 5 minutes). Let cool.
Churn: Pour chilled custard into ice cream maker. Churn according to manufacturer’s instructions.
Add Pecans: In the last few minutes of churning, add cooled pecans.
Freeze: Transfer to a container and freeze for at least 4 hours before serving.

Notes

For a richer flavor, try using vanilla bean paste instead of extract.
Customize with mix-ins like caramel swirls, chocolate chips, or a dash of cinnamon.
Chill your container before freezing the churned ice cream to maintain texture.
Always cool your custard completely before churning to prevent ice crystals.