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Butter Pecan Ice Cream

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Prep Time

20 minutes

Cook Time

15 minutes

Chill Time

4 hours

Churning Time

25 minutes

Freezing Time

4–6 hours

Total Time

Approximately 9 hours

Servings

8 servings

Difficulty

Easy

Ingredients

For the Buttered Pecans

  • 2 cups pecan halves
  • 3 tablespoons unsalted butter
  • 2 tablespoons brown sugar
  • ¼ teaspoon salt

For the Ice Cream Base

  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar
  • 5 large egg yolks
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon salt
  • 2 tablespoons unsalted butter

Kitchen Equipment

  • Medium saucepan
  • Mixing bowls
  • Whisk
  • Fine mesh strainer
  • Wooden spoon
  • Baking tray
  • Ice cream maker
  • Airtight freezer container

Instructions

Step 1: Toast the Pecans

Preheat your oven to 350°F (175°C).

Spread the pecans evenly on a baking tray and toast them for about 7–8 minutes, stirring halfway through.

The pecans should become fragrant and lightly golden.

Avoid over-browning them.

Step 2: Butter the Pecans

Melt 3 tablespoons butter in a skillet over medium heat.

Add:

  • Brown sugar
  • Salt
  • Toasted pecans

Cook for about 3–4 minutes, stirring constantly until the pecans are evenly coated.

Transfer them to parchment paper and allow them to cool completely.

Step 3: Prepare the Custard

In a medium saucepan combine:

  • Heavy cream
  • Whole milk
  • Butter

Heat over medium heat until steaming.

Do not boil.

Meanwhile whisk together:

  • Egg yolks
  • Granulated sugar
  • Brown sugar

Whisk until pale and creamy.

Step 4: Temper the Eggs

Slowly pour about one cup of the warm cream into the egg mixture while whisking constantly.

This gradually raises the temperature without scrambling the eggs.

Once combined, slowly pour everything back into the saucepan.

Step 5: Cook the Custard

Cook over medium-low heat.

Stir continuously with a wooden spoon.

The mixture is ready when it thickens enough to coat the back of the spoon.

The temperature should reach approximately 170–175°F (77–80°C).

Do not let it boil.

Step 6: Strain and Flavor

Pour the custard through a fine mesh strainer into a clean bowl.

Add:

  • Vanilla extract
  • Salt

Mix well.

Cover with plastic wrap directly touching the surface.

Refrigerate for at least 4 hours, preferably overnight.

Step 7: Churn the Ice Cream

Pour the chilled custard into your ice cream maker.

Churn according to the manufacturer’s instructions.

This usually takes 20–25 minutes.

The mixture should resemble soft serve.

Step 8: Add the Pecans

During the final 2 minutes of churning, add the cooled buttered pecans.

Mix until evenly distributed.

Step 9: Freeze

Transfer the churned ice cream into a freezer-safe container.

Smooth the top.

Cover tightly.

Freeze for 4–6 hours for a firm, scoopable texture.

Tips for the Best Butter Pecan Ice Cream

  • Toasting the pecans enhances their nutty flavor.
  • Use high-quality vanilla extract for the richest taste.
  • Chill the custard completely before churning.
  • Don’t skip tempering the eggs to prevent curdling.
  • Store the ice cream in an airtight container to reduce ice crystals.
  • Let the ice cream sit at room temperature for 5 minutes before scooping.

Flavor Variations

Maple Butter Pecan

Replace half of the sugar with pure maple syrup.

Salted Caramel Butter Pecan

Swirl salted caramel sauce into the churned ice cream before freezing.

Chocolate Butter Pecan

Fold in mini chocolate chips during the last few minutes of churning.

Bourbon Butter Pecan

Add one tablespoon bourbon to the chilled custard before churning for a sophisticated flavor.

Honey Butter Pecan

Replace brown sugar with honey for a delicate floral sweetness.

Serving Suggestions

Butter Pecan Ice Cream pairs beautifully with:

  • Warm apple pie
  • Peach cobbler
  • Chocolate brownies
  • Belgian waffles
  • Pancakes
  • Fresh berries
  • Caramel sauce
  • Whipped cream
  • Cinnamon cookies
  • Butter cookies

Storage

Store in an airtight freezer container for up to 2 weeks.

Place a sheet of parchment paper directly on the surface before sealing to minimize freezer burn.

Avoid repeated thawing and refreezing for the creamiest texture.

Nutrition Information

Per Serving (Approximate)

  • Calories: 430
  • Carbohydrates: 28g
  • Protein: 6g
  • Fat: 34g
  • Saturated Fat: 17g
  • Unsaturated Fat: 15g
  • Cholesterol: 175mg
  • Sodium: 135mg
  • Potassium: 210mg
  • Fiber: 2g
  • Sugar: 24g
  • Vitamin A: 18% DV
  • Calcium: 12% DV
  • Iron: 4% DV

Nutrition values are estimates and may vary depending on the specific ingredients used.

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