If you have a sweet tooth and a love for rich, nutty flavors, you are going to adore this Homemade Butter Pecan Ice Cream Recipe. This classic Southern-inspired dessert captures the perfect balance of creamy, buttery ice cream and toasted, crunchy pecans. It’s the kind of treat that feels like a warm hug in a bowl, with every spoonful delivering that comforting blend of caramelized sugar and buttery goodness. Best of all, making it yourself means you control every detail—from the smooth custard base to the perfectly toasted pecans—resulting in an ultra-delicious frozen delight worth savoring again and again.
Ingredients You’ll Need
This recipe relies on simple, wholesome ingredients that work together to create an irresistible texture and flavor profile. Each component plays a key role, whether it’s the cream adding luscious body, the brown sugar contributing rich caramel notes, or the pecans providing that signature crunch and warmth.
- 1 1/2 cups pecans, chopped: Toasted to bring out their nutty flavor and add crunch.
- 2 cups heavy cream: Gives the ice cream its creamy, velvety texture.
- 1 cup whole milk: Lightens the cream just enough, ensuring it’s smooth but not overly heavy.
- 3/4 cup brown sugar, packed: Adds deep, caramel-like sweetness with a hint of molasses.
- 1 teaspoon vanilla extract: Enhances the overall flavor with its warm, fragrant notes.
- 1/2 teaspoon salt: Balances the sweetness and amplifies the richness.
- 5 large egg yolks: Create the custard base, lending a creamy, custardy consistency.
- 1 tablespoon unsalted butter: Stirred in for that unmistakable buttery richness.
How to Make Homemade Butter Pecan Ice Cream Recipe
Step 1: Toast the Pecans
Begin by preheating your oven to 350°F (175°C). Spread the chopped pecans evenly on a baking sheet and toast them for 8 to 10 minutes. Stir them occasionally to ensure they toast evenly and develop that gorgeous golden color and irresistible aroma. Toasting is essential because it brings out the natural oils and deepens the nutty flavor, which is a cornerstone of this ice cream.
Step 2: Warm the Cream Mixture
In a medium saucepan, combine the heavy cream, whole milk, brown sugar, and salt. Warm over medium heat, stirring occasionally until the sugar dissolves completely and the mixture is hot but not boiling. Warming these ingredients gently allows the sugar to infuse fully, adding that lovely caramelized sweetness to the custard base you’ll create next.
Step 3: Temper the Egg Yolks
Whisk the egg yolks in a separate bowl until smooth and slightly pale. Slowly pour about half a cup of the warm cream mixture into the eggs, whisking continuously. This tempering step is critical to prevent the yolks from cooking too quickly and turning into scrambled eggs, allowing for a silky custard texture later on.
Step 4: Thicken the Custard
Pour the tempered egg yolk mixture back into the saucepan with the remaining warm cream. Cook over medium heat, stirring constantly with a wooden spoon or heatproof spatula, watching carefully as the custard thickens. Use a thermometer if possible: you’re aiming for 170°F (77°C), when the mixture coats the back of the spoon. This thickening step creates that luscious base that carries the butter and vanilla flavors perfectly.
Step 5: Add Butter and Vanilla, then Chill
Once thickened, remove the custard from heat and stir in the unsalted butter and vanilla extract. The butter melts into the hot custard, making it even richer and silkier, while the vanilla rounds out the flavor with its warm, inviting aroma. Allow the custard to cool to room temperature before covering it and chilling in the refrigerator for at least four hours or overnight—chilling is what allows the flavors to meld and ensures the perfect texture when churned.
Step 6: Churn and Add Pecans
Pour the chilled custard into your ice cream maker and let it churn according to the manufacturer’s instructions. When the ice cream is almost done churning, add in the toasted pecans so they distribute evenly without losing their crunchy texture. This step turns your creamy base into that iconic butter pecan ice cream, bursting with crunchy nutty surprises in every bite.
Step 7: Freeze Until Firm
Transfer the churned ice cream to an airtight container and freeze for several hours until firm enough to scoop. This final freezing step develops that perfect scoopable texture and intensifies the sweet, buttery flavors.
How to Serve Homemade Butter Pecan Ice Cream Recipe
Garnishes
A simple sprinkle of extra toasted pecans on top lends a lovely crunch and visual appeal. You can also drizzle a little warm caramel sauce or sprinkle some flaky sea salt to elevate the flavors even more. These small touches bring out the depth of sweetness and enhance every spoonful.
Side Dishes
This ice cream pairs wonderfully with warm apple pie, maple-glazed donuts, or even a rich chocolate brownie. The warm desserts contrast perfectly with the cold, creamy texture, creating a dessert experience that’s truly unforgettable. It’s a perfect ending to any cozy meal.
Creative Ways to Present
For a fun twist, serve this ice cream in waffle cones or alongside cinnamon-spiced roasted pears. You can also use it as a decadent filling for ice cream sandwiches made with buttery cookies. The versatility of this Homemade Butter Pecan Ice Cream Recipe makes it a showstopper no matter how you present it.
Make Ahead and Storage
Storing Leftovers
Store any leftover ice cream in an airtight container to prevent freezer burn and preserve freshness. Press a piece of parchment paper or plastic wrap directly on the surface to minimize ice crystals and keep it tasting fresh for days.
Freezing
If you want to prepare this ice cream ahead of time, you can freeze it for up to two weeks. Just be sure to seal the container tightly and keep it in the coldest part of your freezer to maintain the creamy texture.
Reheating
Ice cream is best enjoyed cold, but if it’s too hard straight from the freezer, let it sit at room temperature for 5 to 10 minutes to soften slightly before scooping. Avoid microwaving, which can ruin the creamy consistency.
FAQs
Can I use other nuts instead of pecans?
Yes, walnuts or almonds can be a tasty alternative, but pecans provide a classic flavor and buttery crunch that is fundamental to this recipe’s signature taste.
Do I need an ice cream maker to make this recipe?
While an ice cream maker produces the best texture, you can manually freeze and stir the custard every 30 minutes to break up ice crystals and achieve a similar result, though with more effort.
Why is tempering the eggs important?
Tempering slowly raises the egg yolks’ temperature, preventing them from curdling or scrambling. This technique ensures a smooth, creamy custard base for your ice cream.
Can I make this recipe dairy-free?
You can substitute coconut cream and a nut milk such as almond milk to make a dairy-free version; however, the texture and flavor will slightly differ from traditional butter pecan ice cream.
How long does it take to make the ice cream from start to finish?
The process, including chilling time, takes about 9 hours, with most of that time spent chilling the custard and firming the ice cream before serving.
Final Thoughts
If you want to impress yourself and friends with a creamy, buttery, and nutty frozen treat, you must try this Homemade Butter Pecan Ice Cream Recipe. It’s really a labor of love that pays off with every luscious spoonful. Once you’ve made it, you’ll see why it’s a beloved classic and a perfect dessert to celebrate any occasion or simply treat yourself.
Print
Homemade Butter Pecan Ice Cream Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 8 hours 50 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Churning
- Cuisine: American
Description
This homemade Butter Pecan Ice Cream recipe features rich, creamy custard infused with toasted pecans and brown sugar. The luxurious ice cream is crafted from scratch using a slow-cooked custard base, ensuring a smooth texture and deep buttery flavor, perfect for a classic dessert loved by all.
Ingredients
Nuts
- 1 1/2 cups pecans, chopped
Custard Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 5 large egg yolks
- 1 tablespoon unsalted butter
Instructions
- Toast Pecans: Preheat your oven to 350°F (175°C). Spread the chopped pecans evenly on a baking sheet and toast them for 8-10 minutes, stirring occasionally. Toast until the nuts become golden and release a fragrant aroma, enhancing their flavor for the ice cream.
- Heat Cream Mixture: In a medium saucepan, combine heavy cream, whole milk, brown sugar, and salt. Warm this mixture over medium heat, stirring gently until the sugar dissolves. Be careful to heat it slowly and avoid boiling to maintain a smooth texture.
- Temper Egg Yolks: In a separate bowl, whisk the egg yolks until smooth. Gradually pour about half a cup of the warm cream mixture into the yolks while whisking constantly. This step prevents the eggs from curdling by slowly raising their temperature.
- Cook Custard: Slowly pour the egg yolk mixture back into the saucepan with the remaining cream, whisking continuously. Cook over medium heat, stirring constantly until the custard thickens and reaches 170°F (77°C) on a thermometer. This process ensures a creamy, safe custard base.
- Add Butter and Vanilla: Remove the saucepan from heat, then stir in the unsalted butter and vanilla extract until fully incorporated. Allow the custard to cool to room temperature, then refrigerate for at least 4 hours, or overnight, to develop flavor and texture.
- Churn Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions. When the ice cream is nearly finished churning, add the toasted pecans to evenly distribute these crunchy, flavorful nuts throughout.
- Freeze: Transfer the churned ice cream into an airtight container. Freeze for several hours to firm up, typically at least 4 hours, before serving for the best creamy texture and flavor.
Notes
- Be sure to stir the custard constantly while cooking to prevent the eggs from scrambling.
- Do not skip chilling the custard; it helps improve the ice cream’s texture and flavor.
- If you don’t have an ice cream maker, you can freeze the custard in a container and stir every 30 minutes until creamy.
- Use fresh high-quality pecans for the best taste and texture.
- Allow the ice cream to soften slightly at room temperature before scooping for easier serving.
