If you have a soft spot for rich, creamy desserts with a nostalgic crunch, this Homemade Butter Pecan Ice Cream Recipe is an absolute must-try. Imagine buttery toasted pecans folded into the silkiest ice cream base, kissed with deep caramel-like brown sugar and vanilla notes—each spoonful feels like a warm hug on a chilly day. Whether you want to impress at a dinner party or simply treat yourself to a timeless classic, this recipe delivers that perfect harmony of flavor and texture that only truly homemade ice cream can provide.
Ingredients You’ll Need
Gathering your ingredients is the first step to creating this dreamy ice cream. Each ingredient is simple yet essential—they build layers of flavor, creaminess, and that irresistible nutty crunch that defines this dessert.
- Pecans (1 1/2 cups, chopped): Toasted to release their rich, buttery flavor, these nuts give the ice cream its signature crunchy texture.
- Heavy cream (2 cups): Adds a luxuriously creamy mouthfeel that’s smooth and indulgent.
- Whole milk (1 cup): Balances the cream’s richness while helping create the perfect ice cream texture.
- Brown sugar (3/4 cup, packed): Provides a deep, caramel-like sweetness that pairs beautifully with the nuts.
- Vanilla extract (1 teaspoon): Lends a sweet, floral aromatic note that rounds out the flavors.
- Salt (1/2 teaspoon): Enhances the sweetness and balances the richness for a more complex taste.
- Egg yolks (5 large): The magic behind the creamy custard base, giving the ice cream its velvety texture.
- Unsalted butter (1 tablespoon): Adds richness and a luscious finish to the custard.
How to Make Homemade Butter Pecan Ice Cream Recipe
Step 1: Toast the Pecans
Start by spreading the chopped pecans on a baking sheet and toasting them in a 350°F oven for 8 to 10 minutes. Stir occasionally to ensure they toast evenly and release their toasty aroma without burning. This step is crucial to unlocking that nutty depth that brings the ice cream to life.
Step 2: Prepare the Cream Mixture
In a saucepan, gently warm the heavy cream, whole milk, brown sugar, and salt. Stir until the sugar dissolves completely but be careful not to let the mixture boil. This warms everything up just right to melt flavors together while setting the stage for the custard base.
Step 3: Temper the Egg Yolks
Whisk the egg yolks in a separate bowl, then slowly pour about half a cup of the warm cream mixture into the yolks while whisking. This step, called tempering, prevents the yolks from scrambling and prepares them to combine smoothly with the rest of the custard.
Step 4: Cook the Custard
Return the yolk mixture to the saucepan with the remaining cream mixture, stirring constantly over medium heat. Keep cooking until the custard thickens and reaches 170°F, or just coats the back of a spoon. This thickened base is what ensures your ice cream is creamy, rich, and silky smooth.
Step 5: Add Butter and Vanilla, Then Chill
Off the heat, stir in the unsalted butter and vanilla extract until fully incorporated. Allow the custard to cool to room temperature before chilling in the fridge for at least 4 hours or overnight. This chilling step helps the flavors meld and preps the mixture for churning.
Step 6: Churn and Add Pecans
Pour the chilled custard into your ice cream maker and churn according to your machine’s instructions. When the ice cream is nearly finished churning, fold in the toasted pecans. This timing helps keep the nuts crunchy and evenly distributed.
Step 7: Freeze Until Firm
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, allowing it to fully set and develop that perfect scoopable texture.
How to Serve Homemade Butter Pecan Ice Cream Recipe
Garnishes
Sprinkle some toasted pecan halves or a drizzle of warm caramel sauce on top for extra decadence. A pinch of flaky sea salt can deepen the flavor even more, balancing sweetness and enhancing the buttery pecan notes.
Side Dishes
This ice cream pairs wonderfully with warm apple pie, salted chocolate brownies, or crisp waffles. The creamy texture and sweet-nutty taste complement a wide range of desserts, making it a versatile crowd-pleaser.
Creative Ways to Present
Try serving scoops inside freshly baked waffle cones or atop a slice of pecan pie for a visual treat. You can even layer it with caramel sauce and crushed pecan pralines in parfait glasses for an elegant dessert presentation.
Make Ahead and Storage
Storing Leftovers
Keep any leftover ice cream in an airtight container in the freezer to prevent ice crystals from forming. Press a piece of parchment paper on the surface before sealing to help keep it fresh and creamy.
Freezing
This Homemade Butter Pecan Ice Cream Recipe freezes beautifully and maintains its rich texture when stored properly at a consistent temperature. Avoid frequent temperature changes to keep it smooth and delicious.
Reheating
Since ice cream is best enjoyed chilled, there’s no reheating involved. If the ice cream gets too hard, just let it sit at room temperature for 5 to 10 minutes before scooping—it softens perfectly without melting too fast.
FAQs
Can I use roasted pecans instead of toasting them myself?
Absolutely! Using pre-roasted pecans works fine, but toasting them fresh enhances their flavor and aroma even more, making your ice cream extra special.
Do I need an ice cream maker to make this recipe?
An ice cream maker helps achieve the best creamy texture by evenly churning the custard, but you can also try a no-churn method—just expect a different consistency and texture.
Can I substitute brown sugar with white sugar?
You can, but brown sugar brings a molasses depth and caramel flavor that’s key to authentic butter pecan ice cream. White sugar will yield a less complex taste.
Is it safe to use raw egg yolks in this recipe?
This recipe requires cooking the egg yolks in the custard until it reaches 170°F, which makes it safe by effectively pasteurizing the eggs.
How long does this ice cream keep in the freezer?
Properly stored, it stays delicious for up to 2 weeks. Beyond that, it may start to lose texture and flavor quality.
Final Thoughts
Making this Homemade Butter Pecan Ice Cream Recipe is like crafting a scoop of nostalgia packed with rich flavors and satisfying textures. It’s surprisingly simple to prepare but yields results that feel truly indulgent and homemade. So go ahead, gather your ingredients, and treat yourself and your loved ones to this decadent delight—you’ll be so glad you did!
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Homemade Butter Pecan Ice Cream Recipe
- Total Time: 8 hours 50 minutes
- Yield: 6 servings 1x
Description
This Homemade Butter Pecan Ice Cream recipe offers a rich and creamy dessert featuring toasted pecans, a smooth custard base made from egg yolks, heavy cream, and brown sugar, flavored with vanilla and butter. Perfectly churned and frozen, this ice cream delivers a classic and indulgent treat ideal for warm days or anytime you’re craving a homemade gourmet dessert.
Ingredients
For the Pecans
- 1 1/2 cups pecans, chopped
For the Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 5 large egg yolks
- 1 tablespoon unsalted butter
Instructions
- Toast Pecans: Preheat your oven to 350°F (175°C). Spread the chopped pecans evenly on a baking sheet and toast them for 8-10 minutes, stirring occasionally, until they turn golden and emit a fragrant aroma. This step intensifies their flavor for the ice cream.
- Heat Cream Mixture: In a medium saucepan, combine heavy cream, whole milk, brown sugar, and salt. Warm the mixture over medium heat, stirring until the sugar dissolves and it is heated through, but do not let it boil to avoid curdling.
- Temper Egg Yolks: In a separate bowl, whisk the egg yolks until smooth. Gradually add about 1/2 cup of the warm cream mixture to the egg yolks while whisking constantly. This process ensures the yolks gently warm and prevents them from cooking too quickly.
- Cook Custard: Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture, whisking continuously. Cook over medium heat, stirring constantly with a wooden spoon or spatula, until the custard thickens and reaches 170°F (77°C) on a thermometer. This step creates a silky, thick custard base.
- Add Butter and Vanilla, Cool: Remove the custard from heat and stir in the unsalted butter and vanilla extract until fully melted and combined. Allow the custard to cool to room temperature, then cover and chill in the refrigerator for at least 4 hours or overnight for best flavor and texture.
- Churn Ice Cream: Pour the chilled custard into your ice cream maker and churn according to the machine’s instructions until it reaches a soft-serve consistency. Add the toasted pecans during the last few minutes of churning to evenly distribute them.
- Freeze to Set: Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until it is fully firm. This final freeze step ensures the ice cream is scoopable and retains its creamy texture.
Notes
- For an extra crunchy texture, reserve a small handful of pecans to sprinkle on top when serving.
- Use fresh, good quality vanilla extract for the best flavor.
- If you don’t have an ice cream maker, pour the custard into a shallow dish and freeze, stirring every 30 minutes until firm.
- Make sure not to boil the cream mixture to avoid curdling the custard.
- This recipe can be made a day ahead to allow flavors to meld perfectly.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
