Homemade Butter Pecan Ice Cream
Indulge in this classic homemade butter pecan ice cream featuring a rich, buttery base combined with toasted pecans for a delightful crunch. This creamy treat is perfect for dessert or a refreshing snack, delivering a balance of sweet and nutty flavors that will satisfy your cravings.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: Approximately 6 hours (including chilling and freezing)
- Yield: About 1 quart 1x
- Category: Dessert
- Method: Churned / No-Churn (if using a blender alternative)
- Cuisine: American
Ingredients
Units
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 5 large egg yolks
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 cup pecans, toasted and roughly chopped
- 1/4 cup brown sugar (optional, for extra caramelized flavor on pecans)
Instructions
- Prep the Base: In a medium saucepan, heat the heavy cream, milk, half of the granulated sugar, and salt over medium heat until just simmering. Remove from heat.
- Temper the Egg Yolks: In a bowl, whisk the egg yolks with the remaining sugar until pale. Slowly pour a ladle of the warm cream mixture into the yolks while whisking continuously. Then, gradually combine all of the cream with the yolks.
- Cook the Custard: Return the mixture to the saucepan and cook over low heat, stirring constantly until the custard thickens enough to coat the back of a spoon (about 170–175°F or 77–80°C). Do not boil.
- Add Butter & Vanilla: Remove from heat and stir in the butter and vanilla extract until fully incorporated. Let the custard cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Churn & Fold: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. In the last few minutes of churning, add the toasted pecans.
- Freeze: Transfer the ice cream to an airtight container and freeze for an additional 2–3 hours to firm up before serving.
Notes
- For extra flavor, toast the pecans in a dry skillet over medium heat until fragrant, then toss with brown sugar and let cool before adding to the ice cream.
- Ensure the custard is well-chilled before churning for a smoother texture.
- You can substitute pecans with walnuts or almonds for a different twist.
Nutrition
- Serving Size: 1/2 cup
- Calories: 220 kcal
- Sugar: 20 g
- Sodium: 80 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
Find it online: https://www.cookflash.com/homemade-butter-pecan-ice-cream/