Go Back

Homemade Butter Pecan Ice Cream

Homemade Butter Pecan Ice Cream is a rich and creamy dessert made with toasted pecans, a buttery custard base, and no artificial flavors. It's a delightful treat that brings families together and is perfect for summer gatherings.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 4 hours 50 minutes
Servings: 8 servings servings
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 5 large egg yolks
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter
  • 1 1/2 cups chopped pecans
  • 2 tablespoons brown sugar

Method
 

  1. Toast the pecans in melted butter and brown sugar until fragrant and golden.
  2. Combine heavy cream, milk, and half the sugar in a saucepan and heat until simmering.
  3. Whisk egg yolks, remaining sugar, and salt in a bowl, then temper with hot cream mixture.
  4. Cook the custard until it coats the back of a spoon, then strain and chill.
  5. Churn the cold custard in an ice cream maker, adding cooled pecans in the last minutes.
  6. Transfer to a container and freeze for at least 4 hours before serving.

Notes

Use full-fat ingredients for best results. Chill the custard overnight for optimal texture. Store in an airtight container to prevent ice crystals.