There’s something truly magical about a bowl of homemade Butter Pecan Ice Cream. With rich, buttery flavors and the satisfying crunch of toasted pecans, this dessert transforms any day into a moment of indulgence.
As a kid, summer weekends were all about trips to the local ice cream parlor, where Butter Pecan was my go-to treat. Recreating that creamy delight at home was a game-changer—richer, smoother, and far more personalized than store-bought options.
This Butter Pecan Ice Cream stands out because it marries the deep, caramel notes of brown butter with the nutty crunch of pecans in a velvety vanilla base.
It’s been trending for its perfect blend of elegance and comfort, making it ideal for summer gatherings or cozy nights in.
Why I Love This Recipe?
- Homemade Goodness: Making this at home means you get to control every ingredient, resulting in a richer, creamier ice cream that’s hard to beat.
- Customizable Flavors: You can tweak the sweetness or add extra mix-ins to suit your taste or dietary needs.
- Nostalgic Delight: It brings back memories of childhood summer treats with a grown-up twist.
- Impress Your Guests: This ice cream is a showstopper at any gathering, making it a go-to recipe for entertaining.
Try More Pecan Recipes!
Butter Pecan Ice Cream Recipe
This unbelievably delicious Homemade Butter Pecan Ice Cream Recipe is super easy to make in your ice cream maker.
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Calories: 437kcal
Servings: 8
Equipment
- Ice Cream Maker
- Medium Saucepan
- Whisk
- Knife
Ingredients
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 4 egg yolks
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Buttered Pecans
- ¼ cup salted butter
- 1 cup roughly chopped pecans
Instructions
- Heat cream, milk, salt, and brown sugar in a saucepan until hot but not boiling.
- Whisk egg yolks until light, then gradually add hot liquid to temper.
- Combine tempered yolks with the hot liquid in the saucepan.
- Cook and stir until mixture reaches 170°F or coats the back of a spoon.
- Remove from heat, add vanilla, cool over ice bath, then chill in the fridge.
- Melt butter in a skillet, toast pecans for 3-5 minutes, and let cool.
- Pour chilled ice cream base into an ice cream maker and churn for 20-30 minutes.
- In the last few minutes of churning, add cooled pecans and browned butter. Freeze ice cream for at least 4 hours before serving.
Nutrition
Calories: 437kcal | Carbohydrates: 59g | Protein: 10g | Fat: 18g
Time for The Tips!
- Chill that custard: Don’t skip this step! Before you toss your custard into the ice cream maker, make sure it’s chilled properly. Pop it in the fridge for a while to let it cool down completely. Trust me, this step is crucial. If your custard is too warm, your ice cream might turn out more icy than creamy. Ain’t nobody got time for that! Need it to cool down fast? Pour that hot mix into a chilled metal bowl, then dunk it into an ice bath. Give it a good stir until it’s nice and cool, then stick it in the fridge to chill out.
- Soften up that ice cream: So, you left your ice cream in the freezer a bit too long, and now it’s as hard as a rock. No worries! Just let it hang out on the counter for about 10 minutes before you start scooping. It’ll soften up just enough to make scooping a breeze. Easy peasy!
Possible Variations and Substitutions!
- Swirl in some caramel: If you’re a fan of that sweet, gooey caramel goodness, why not add a swirl of caramel to your ice cream? It’ll take that flavor up a notch!
- Go Philly-style: Want to switch things up a bit? Skip the eggs in your ice cream base and go for a Philadelphia-style recipe instead. It’s a bit lighter and super refreshing!
- Mix in other nuts: Don’t limit yourself to just pecans! Throw in a mix of other nuts like walnuts or almonds for a crunchy twist. It’ll add some extra texture and flavor to your ice cream.
- Make ice cream sandwiches: Feeling a bit adventurous? Turn your Butter Pecan Ice Cream into delicious ice cream sandwiches! Just sandwich a scoop of ice cream between two cookies and enjoy the ultimate treat. Trust me, it’s a game-changer!