Name: Homemade Butter Pecan Ice Cream
Prep time: 30 min
Cook time: 10 min
Total time: 8 h
Cuisine: American
Ingredients: 1 cup chopped pecans; 2 tablespoons unsalted butter; 2 cups heavy cream; 1 cup whole milk; 1/2 cup brown sugar; 1/4 cup granulated sugar; 5 large egg yolks; 1 tablespoon vanilla extract; 1/4 teaspoon salt

There’s something undeniably special about making ice cream from scratch, and this homemade butter pecan ice cream is the perfect indulgence for any occasion. Rich, creamy, and loaded with buttery toasted pecans, it delivers classic flavor and a smooth texture that rivals any store-bought version.

Why You’ll Love This Recipe

I love this recipe for its deep caramelized notes and creamy base. Toasting the pecans in butter brings out their natural sweetness and adds a nutty crunch that balances the smoothness of the custard. I always appreciate how this ice cream feels both nostalgic and gourmet, with ingredients I can pronounce and customize to my liking. Whether I’m serving it at a summer gathering or enjoying a scoop after dinner, it never fails to impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chopped pecans
Unsalted butter
Heavy cream
Whole milk
Brown sugar
Granulated sugar
Egg yolks
Vanilla extract
Salt

Directions

I start by toasting the pecans in a skillet with butter over medium heat. I cook them until they’re golden and fragrant, then set them aside to cool.
In a saucepan, I heat the milk, cream, and both sugars until the mixture is hot but not boiling.
In a separate bowl, I whisk the egg yolks. I temper them by slowly adding some of the hot cream mixture while whisking continuously.
Then I return the tempered yolks into the saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon.
I remove it from the heat, stir in the vanilla and salt, then let it cool to room temperature.
Once cooled, I chill the base in the refrigerator for at least 4 hours or overnight.
After chilling, I churn the mixture in an ice cream maker according to the manufacturer’s instructions.
In the last few minutes of churning, I fold in the buttered pecans.
I transfer the ice cream to a freezer-safe container and freeze until firm, about 4–6 hours.

Servings and timing

This recipe makes about 1 quart, serving 6–8 people. The prep time is around 30 minutes, with a chill time of 4 hours or overnight, plus 20–30 minutes of churning and an additional 4–6 hours to fully freeze.

Variations

Sometimes I like to add a swirl of caramel sauce for extra decadence. For a slightly different texture, I substitute half of the cream with coconut milk, which adds a subtle tropical twist. If I’m in the mood for something sweeter, I add chopped toffee bits along with the pecans during the final churn.

storage/reheating

I store the butter pecan ice cream in an airtight container in the freezer for up to two weeks. I press a piece of parchment paper directly on top of the ice cream before sealing to prevent ice crystals. When I’m ready to serve, I let it sit at room temperature for 5–10 minutes to soften slightly—no reheating needed, just a good thaw.

FAQs

How do I toast pecans without burning them?

I keep the heat on medium and stir frequently. Once they smell nutty and look golden, I remove them from the pan immediately.

Can I make this without an ice cream maker?

Yes, I use the no-churn method by folding the custard into whipped cream, then freezing it in a container. It won’t be as smooth, but it’s still delicious.

Why does the custard need to chill before churning?

Chilling helps the mixture thicken and improves the texture. It also ensures the ice cream churns properly and freezes evenly.

Can I use light cream or low-fat milk?

I prefer using full-fat dairy for creaminess. Low-fat alternatives can result in icy or grainy ice cream.

How do I know when the custard is thick enough?

I dip a spoon into the custard, then run my finger down the back. If the line stays clear, it’s ready.

Conclusion

Homemade butter pecan ice cream is a creamy, nutty classic that I can never resist. From the buttery toasted pecans to the silky custard base, every bite delivers comfort and indulgence. It’s a recipe I come back to often, especially when I want something timeless and crowd-pleasing straight from my own kitchen.