Description
This homemade butter pecan ice cream features a rich custard base and buttery toasted pecans, delivering classic flavor and a smooth texture perfect for any occasion.
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
Instructions
- Toast the pecans in a skillet with butter over medium heat until golden and fragrant. Set aside to cool.
- Heat the milk, cream, brown sugar, and granulated sugar in a saucepan until hot but not boiling.
- In a separate bowl, whisk the egg yolks. Slowly add some of the hot cream mixture to the yolks while whisking constantly to temper them.
- Return the tempered yolks to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
- Remove from heat and stir in vanilla extract and salt. Let cool to room temperature.
- Chill the mixture in the refrigerator for at least 4 hours or overnight.
- Churn the chilled base in an ice cream maker according to the manufacturer’s instructions.
- During the last few minutes of churning, fold in the buttered pecans.
- Transfer the ice cream to a freezer-safe container and freeze until firm, about 4–6 hours.
Notes
- Press parchment paper directly on top of the ice cream before sealing to prevent ice crystals.
- Let ice cream sit at room temperature for 5–10 minutes before serving for easier scooping.
- Add caramel sauce or toffee bits during final churn for variations.
- Can be made using a no-churn method with whipped cream if an ice cream maker is unavailable.
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 20g
- Sodium: 70mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 140mg
