Name: Homemade Butter Pecan Ice Cream Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 6 h
Cuisine: American
Ingredients: 1 cup chopped pecans; 3 tablespoons unsalted butter; ¼ teaspoon salt; 2 cups heavy cream; 1 cup whole milk; ¾ cup brown sugar; 1 tablespoon vanilla extract; 5 large egg yolks

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If you’re looking for a truly indulgent treat that’s guaranteed to get rave reviews every single time, this Homemade Butter Pecan Ice Cream is your answer. Imagine creamy, silky custard swirled with freshly toasted pecans that have the perfect hint of buttery saltiness — every bite is nostalgic but so much better than store-bought. Elevate your summer days or cozy evenings with this made-from-scratch classic; you’ll never want to go back to the freezer section again. The combination of rich ice cream and crunchy pecans is absolute magic, and this is one recipe you’ll savor with every single scoop.

Homemade Butter Pecan Ice Cream Recipe - Recipe Image

Ingredients You’ll Need

What makes this Homemade Butter Pecan Ice Cream so special is how simple, high-quality ingredients transform into an unforgettable dessert. Each part contributes something unique, from the richness of cream to the nutty depth of browned butter and pecans. Here’s what you’ll need to create pure ice cream bliss:

Pecans (1 cup, chopped): Toasting brings out their deep, nutty flavor and adds the perfect crunch to every bite.
Unsalted Butter (3 tablespoons): Butter is essential for creating that signature buttery pecan taste.
Salt (¼ teaspoon): Just a touch enhances both the flavor of the pecans and the overall ice cream.
Heavy Cream (2 cups): This is what gives the ice cream its superbly creamy, luxurious texture.
Whole Milk (1 cup): Balances the richness perfectly and keeps the cream from getting too heavy.
Brown Sugar (¾ cup): Adds lovely caramel notes that pair perfectly with the pecans and butter.
Vanilla Extract (1 tablespoon): Gives a fragrant, classic background flavor that ties everything together.
Egg Yolks (5 large): The custard base ensures a smooth, rich finish—worth every extra minute!

How to Make Homemade Butter Pecan Ice Cream

Step 1: Toasting the Pecans

This step makes all the difference! Melt the butter in a skillet over medium heat, then toss in your pecans and the salt. Toast them for 3 to 5 minutes, stirring often, until the pecans are fragrant and just beginning to brown. Keep your eye on them—they can go from perfect to burnt in a snap. Once they smell irresistible and look golden, take them off the heat and let them cool completely. Trust me, this infuses every bite of your Homemade Butter Pecan Ice Cream with rich, buttery flavor.

Step 2: Preparing the Custard Base

In a medium saucepan, combine the heavy cream, whole milk, and brown sugar. Place the pan over medium heat, stirring frequently until the sugar dissolves and your mixture is steaming (but not boiling!). This gentle heat is key for capturing that creamy, dreamy texture Homemade Butter Pecan Ice Cream is known for.

Step 3: Tempering the Egg Yolks

In a separate bowl, whisk those five glorious egg yolks until they’re smooth. Now comes an important move: Gradually pour about half a cup of the hot cream mixture into the yolks, whisking non-stop. This step keeps the eggs from scrambling. Once mixed, slowly pour everything back into the saucepan, still whisking, so your custard sets up right.

Step 4: Cooking the Custard

Put the saucepan back on the medium-low heat and stir constantly. Watch your custard closely—it should thicken enough to coat the back of a spoon, which usually takes about 5 to 7 minutes. Once it hits that perfect spot, remove the pan from the heat and stir in the vanilla extract.

Step 5: Straining and Chilling

Don’t skip this! Strain the custard through a fine sieve into a clean bowl to catch any little lumps and guarantee your Homemade Butter Pecan Ice Cream is ultra-smooth. Cover the bowl and chill in the refrigerator for at least 4 hours, or overnight if you can wait that long. This patience pays off—cold custard base = creamier ice cream.

Step 6: Churning and Adding Pecans

Pour the chilled custard into your ice cream maker and churn it according to the manufacturer’s directions. When the ice cream is almost done (just a few minutes left), sprinkle in those cooled, toasted pecans so they blend evenly throughout. The result? Swirls of buttery, sweet nuts in every bite!

Step 7: Freezing Until Firm

Scoop the churned ice cream into a container, cover, and freeze for an extra 2 to 4 hours until perfectly scoopable and firm. This step gives your Homemade Butter Pecan Ice Cream that scoop-shop texture everyone loves.

How to Serve Homemade Butter Pecan Ice Cream

Garnishes

Add extra flourish with a handful of chopped toasted pecans on top, a drizzle of caramel sauce, or a sprinkle of flaky sea salt. These garnishes not only boost flavor and texture but make each scoop look truly special—almost too pretty to eat!

Side Dishes

This ice cream shines on its own, but it pairs beautifully with warm apple pie, a fudgy brownie, or sandwiched between butter cookies for an out-of-this-world ice cream sandwich. It’s also delightful served with a shot of hot espresso for a butter pecan affogato twist.

Creative Ways to Present

Try serving your Homemade Butter Pecan Ice Cream in vintage parfait glasses, sugar cones, or little mason jars for a nostalgic touch. You can also scoop mini balls onto a platter for party-friendly, bite-size treats. For a special occasion, stack several scoops with layers of caramel and whipped cream for a dreamy sundae everyone will talk about.

Make Ahead and Storage

Storing Leftovers

Homemade Butter Pecan Ice Cream keeps well for up to two weeks in an airtight container in the freezer. Place a piece of parchment paper or plastic wrap directly on the ice cream’s surface to help prevent ice crystals from forming.

Freezing

Be sure to allow the ice cream to freeze until firm before serving. If you plan to store it for more than a few days, use freezer-safe containers and press out any extra air. The chilled custard and pecans both hold up beautifully, keeping their taste and texture at their peak.

Reheating

No need to reheat, but if your ice cream feels a bit too firm straight from the freezer, just let the container sit at room temperature for 5 to 10 minutes. It’ll soften enough to scoop easily and reveal all that creamy, buttery goodness.

FAQs

Can I make Homemade Butter Pecan Ice Cream without an ice cream maker?

Absolutely! You can pour the chilled custard into a loaf pan, freeze, and stir vigorously every 30 minutes until set. The texture won’t be quite as airy as churning, but you’ll still get wonderful, decadent results.

What makes this ice cream so creamy?

The combination of a custard base (thanks to those egg yolks) and plenty of heavy cream creates a rich, smooth texture that’s reminiscent of classic scoop-shop ice cream. Chilling the base thoroughly also ensures maximum creaminess!

Can I use different nuts or add other flavors?

Sure thing! Walnuts or hazelnuts work well, though pecans are traditional. For extra dimension, try a pinch of cinnamon or a splash of bourbon, as noted. Just make sure nuts are toasted before adding for best aroma and crunch.

How do I prevent the ice cream from getting icy?

Make sure your custard base is completely chilled before churning and store the finished ice cream in an airtight container, pressing plastic wrap directly on the surface. These tricks help keep your Homemade Butter Pecan Ice Cream velvety and smooth.

Is this recipe gluten-free?

Yes! Homemade Butter Pecan Ice Cream, as written, contains no wheat or gluten ingredients, making it a perfect treat for anyone following a gluten-free diet (as long as all your add-ins check out too).

Final Thoughts

If you’ve never tried making your own ice cream before, this is the recipe to start with—simple, nostalgic, and bursting with flavor. Scoop up some Homemade Butter Pecan Ice Cream for your next gathering or quiet night at home, and get ready for incredible smiles all around. Once you taste that creamy, buttery depth paired with crunchy, toasted pecans, you’ll wonder why you ever settled for anything less!

Homemade Butter Pecan Ice Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 26 reviews

Author: admin
Total Time: 6 hours
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich, creamy goodness of Homemade Butter Pecan Ice Cream. With toasted pecans, brown sugar, and a hint of vanilla, this classic custard-based ice cream is a true delight for the taste buds.

Ingredients

Scale

For Toasted Pecans:

1 cup chopped pecans
3 tablespoons unsalted butter
¼ teaspoon salt

For Ice Cream Base:

2 cups heavy cream
1 cup whole milk
¾ cup brown sugar
1 tablespoon vanilla extract
5 large egg yolks

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Instructions

Toast Pecans: In a skillet, toast pecans with butter and salt until fragrant. Set aside to cool.
Prepare Ice Cream Base: Heat cream, milk, and sugar until steaming. Temper egg yolks and cook until thickened. Chill custard.
Churn Ice Cream: Pour chilled custard into an ice cream maker, add pecans, churn, then freeze until firm.