Description
Homemade Butter Pecan Ice Cream is a rich, creamy, and nutty classic made with a velvety custard base and buttery toasted pecans. This easy-to-make frozen dessert delivers indulgent flavor and smooth texture far beyond any store-bought version. Whether served alone or paired with a warm dessert, it’s a nostalgic treat that always satisfies.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 4 large egg yolks
- ½ cup granulated sugar
- ¼ cup brown sugar (optional, for deeper flavor)
- 1½ teaspoons vanilla extract
- ¼ teaspoon salt
- 2 tablespoons unsalted butter
- 1 cup chopped pecans
Instructions
- In a skillet over medium heat, toast chopped pecans with butter and a pinch of salt for 5–7 minutes, stirring often until fragrant. Set aside to cool completely.
- In a medium saucepan, heat milk and 1 cup of cream until steaming (not boiling).
- In a mixing bowl, whisk egg yolks with granulated sugar (and brown sugar if using) until pale and thick.
- Slowly pour the hot milk mixture into the egg yolks while whisking to temper.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until thick enough to coat the back of a spoon.
- Remove from heat. Stir in the remaining 1 cup cream, vanilla extract, and a pinch of salt.
- Chill the custard mixture in the refrigerator for at least 4 hours or overnight.
- Once chilled, churn the mixture in an ice cream maker according to manufacturer’s instructions (usually 20–25 minutes).
- During the last few minutes of churning, add the cooled buttered pecans.
- Transfer ice cream to a freezer-safe container and freeze for at least 2 hours before serving.
Notes
- Add a caramel or maple swirl before freezing for extra richness.
- For texture, mix in crushed butter cookies or toffee bits.
- To make it dairy-free, use coconut cream and almond or oat milk.
- No ice cream maker? Freeze the custard and stir every 30 minutes until firm.
