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Butter Pecan Ice Cream

Creamy Butter Pecan Ice Cream Recipe That's Simply Irresistible

Delicious homemade Butter Pecan Ice Cream that's creamy, rich, and perfect for any gathering.
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Prep Time 15 minutes
Cook Time 25 minutes
Chilling Time 4 hours
Total Time 4 hours 40 minutes
Servings: 8 scoops
Course: Desserts
Cuisine: Southern
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ice Cream Base
  • 2 cups Heavy Cream Substitution: Half-and-half can be used in a pinch but will yield a less rich texture.
  • 1 cup Whole Milk Full-fat milk is preferred for best results.
  • 4 large Egg Yolks Use large eggs for proper emulsification.
  • 0.5 cups Granulated Sugar Can be replaced with all granulated sugar if brown sugar is unavailable.
  • 0.5 cups Brown Sugar Light or dark brown sugar can be used interchangeably.
  • 1 tablespoon Vanilla Extract Pure vanilla is preferred for authenticity.
  • 1 pinch Salt Use fine grain salt for even distribution.
Pecans
  • 2 tablespoons Unsalted Butter Always use unsalted to control overall saltiness.
  • 1 cup Chopped Pecans Toast in butter for enhanced aroma and flavor.
  • 1 teaspoon Cinnamon Can be omitted if preferred.
  • 2 tablespoons Bourbon Can be excluded if not available or desired.

Equipment

  • medium saucepan
  • Mixing Bowl
  • Ice cream maker
  • Fine Mesh Sieve
  • Skillet
  • Airtight Container

Method
 

Ice Cream Preparation
  1. In a medium saucepan, combine 2 cups of heavy cream and 1 cup of whole milk over medium heat. Stir gently until small bubbles begin to form around the edges, about 5-6 minutes.
  2. In a separate bowl, vigorously whisk together 4 large egg yolks, ½ cup of granulated sugar, and ½ cup of brown sugar until the mixture becomes pale and creamy, about 2-3 minutes.
  3. Slowly pour half of the warm cream mixture into the egg yolk blend, whisking continuously to prevent the eggs from scrambling. Transfer the mixture back into the saucepan and cook over low heat until the custard thickens and reaches 170°F.
  4. Strain the custard through a fine mesh sieve into a clean bowl to remove any bits of cooked egg. Stir in 1 tablespoon of pure vanilla extract and a pinch of salt, then refrigerate for at least 4 hours.
  5. Toast 1 cup of chopped pecans in a skillet over medium heat with 2 tablespoons of unsalted butter for about 3-4 minutes until golden brown. Allow them to cool completely.
  6. Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions for approximately 20-25 minutes.
  7. During the final minutes of churning, gently fold in the cooled pecans and transfer the mixture to a freezer-safe container.
  8. Freeze the Butter Pecan Ice Cream for at least 4 hours, or until firm.

Nutrition

Serving: 1scoopCalories: 250kcalCarbohydrates: 24gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 75mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 400IUCalcium: 100mgIron: 0.5mg

Notes

For best results, allow ample time for chilling the custard and toasting the pecans carefully to avoid burning.

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