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Homemade Butter Pecan Ice Cream Recipe

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4.2 from 83 reviews

  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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Find it online: https://mamabrisrecipes.com/homemade-butter-pecan-ice-cream-recipe-2/