Indulge in the rich, creamy goodness of homemade butter pecan ice cream! This classic treat combines the sweet, buttery flavor of toasted pecans with a velvety smooth ice cream base, creating a delightful dessert that is sure to please. Whether enjoyed on its own or as a topping for your favorite desserts, this homemade version is guaranteed to satisfy your sweet tooth.
Homemade Butter Pecan Ice Cream
Equipment
- Ice Cream Maker
- Saucepan
- Whisk
- Spatula
- Fine-Mesh Sieve
- Plastic Wrap
- Freezer-Safe Container
Ingredients
- 6 large egg yolks
- 6 tablespoons unsalted butter
- 1 cup brown sugar
- 1/4 teaspoon kosher salt
- 2 cups heavy cream
- 2 cups whole milk
- 1 teaspoon vanilla extract
- 1 cup pecans
- 1 tablespoon unsalted butter
- Pinch salt
Instructions
- In a saucepan, heat the cream, milk, salt, and brown sugar until heated through but not boiling.
- Lightly whisk egg yolks and gradually add heated liquid to temper.
- Tempered yolks should be combined with the heated liquid in the pot.
- Cook and stir until mixture coats the back of a spoon or reaches 170°F.
- Take off the heat, stir in the vanilla, cool over an ice bath, and store in the refrigerator.
- Toast pecans for three to five minutes in a skillet with melted butter, then allow to cool.
- Fill an ice cream machine with the cooled ice cream base, then churn for 20 to 30 minutes.
- Add the browned butter and cooled pecans during the final minutes of churning. Before serving, freeze the ice cream for a minimum of four hours.
- Now, Serve and Enjoy your Homemade Butter Pecan Ice Cream!
Notes
- Toast the pecans before adding them to the ice cream to enhance their flavor and crunch.
- For a richer flavor, use brown butter instead of regular butter in the pecan mixture.
- Allow the ice cream base to chill thoroughly before churning for the best texture.
- For a stronger butter flavor, add a small amount of butter extract to the ice cream base.
- Store homemade butter pecan ice cream in an airtight container in the freezer for up to two weeks.
Nutrition Facts
| Nutrition | Value |
|---|---|
| Calories | 437kcal |
| Carbohydrates | 26g |
| Protein | 5g |
| Fat | 41g |
| Saturated Fat | 20g |
| Sodium | 133mg |
| Iron | 1mg |
| Calcium | 113mg |
| Vitamin A | 1239IU |
| Potassium | 180mg |
Can I Make This Recipe Vegan or Dairy-Free?
Yes, you can make a vegan or dairy-free version of butter pecan ice cream by using non-dairy milk (such as almond, coconut, or soy milk) instead of dairy milk and vegan butter instead of regular butter. Ensure that your chosen non-dairy milk is unsweetened and unflavored to maintain the authentic butter pecan flavor. Additionally, use a vegan-friendly sweetener, such as maple syrup or agave nectar, to sweeten the ice cream. This adaptation allows those with dietary restrictions or preferences to enjoy this classic treat.
Can I Add Extra Flavors or Mix-Ins to The Ice Cream?
Yes, you can customize your homemade butter pecan ice cream by adding extra flavors or mix-ins. Consider stirring in chocolate chips, caramel swirls, or even a splash of bourbon for a unique twist. Just ensure that any additional ingredients are added towards the end of the churning process to prevent them from sinking to the bottom. Experiment with different mix-ins to create your signature version of this classic treat!
