Butter Pecan Ice Cream Recipe

Butter Pecan Ice Cream is a rich, creamy, and nutty dessert that combines the luxurious flavors of buttery toasted pecans with a smooth vanilla custard base. This classic Southern treat is perfect for warm summer days or as a decadent year-round indulgence. Making homemade Butter Pecan Ice Cream allows you to control the ingredients, ensuring a high-quality, preservative-free dessert with superior taste and texture.

This recipe involves a custard-based ice cream, which means it uses egg yolks for added richness and creaminess. With a little patience, you can create a gourmet dessert that rivals any store-bought variety.

Nutrition

Per serving (approx. 1/2 cup):

• Calories: 350
• Total Fat: 25g
• Saturated Fat: 12g
• Cholesterol: 125mg
• Sodium: 40mg
• Carbohydrates: 28g
• Sugar: 24g
• Protein: 4g

Ingredients

For the Buttered Pecans:

• 1 cup pecans, chopped
• 2 tbsp unsalted butter
• 2 tbsp brown sugar
• 1/4 tsp salt

For the Ice Cream Base:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 5 large egg yolks
• 1 tbsp vanilla extract
• 1/4 tsp salt

Equipment

• Medium saucepan
• Whisk
• Mixing bowls
• Ice cream maker
• Spatula
• Fine mesh strainer
• Airtight container
• Freezer-safe container

Prep Time

• 15 minutes

Active Time

• 20 minutes

Resting Time

• 4 hours (chilling)
• 4 hours (freezing)

Total Time

• Approximately 8 hours

Servings

• 6 servings

Cuisine

• American

Course

• Dessert

Instructions

Step 1: Prepare the Buttered Pecans

1. In a medium skillet over medium heat, melt the butter.
2. Add the chopped pecans, brown sugar, and salt.
3. Stir frequently and cook for about 3-5 minutes, until the pecans are fragrant and slightly caramelized.
4. Remove from heat and allow them to cool on a parchment-lined plate.

Step 2: Make the Ice Cream Base

1. In a medium saucepan, heat the heavy cream and milk over medium heat until it just starts to steam. Do not boil.
2. In a separate mixing bowl, whisk together the egg yolks and sugar until light and creamy.
3. Slowly pour about 1/2 cup of the warm milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.
4. Gradually add the tempered eggs back into the saucepan with the rest of the milk mixture.
5. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5 minutes).
6. Remove from heat and stir in the vanilla extract and salt.
7. Strain the mixture through a fine-mesh strainer into a clean bowl to remove any cooked egg bits.
8. Cover and refrigerate for at least 4 hours or overnight.

Step 3: Churn the Ice Cream

1. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions (usually about 20-25 minutes).
2. When the ice cream reaches a soft-serve consistency, fold in the buttered pecans.

Step 4: Freeze and Serve

1. Transfer the ice cream to a freezer-safe container.
2. Cover and freeze for at least 4 hours, or until firm.
3. Scoop and serve as desired!

Conclusion

This Butter Pecan Ice Cream Recipe delivers a creamy, nutty, and indulgent treat that’s perfect for any occasion. By toasting the pecans in butter and caramelizing them slightly, you elevate the flavor profile to a new level. Enjoy this homemade ice cream on its own, with a drizzle of caramel sauce, or as a side to your favorite dessert!