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Homemade Butter Pecan Ice Cream

Homemade Butter Pecan Ice Cream

Homemade butter pecan ice cream is a deliciously decadent treat that is surprisingly easy to make. Toasted pecans add a delightful crunch to the creamy, buttery ice cream base, making each bite a delightful combination of textures and flavors. Whether enjoyed on a hot summer day or as a comforting dessert year-round, this homemade version is sure to become a favorite in your household. Treat yourself to a scoop (or two) of this delightful dessert and savor the sweet taste of success!
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 5 hours
Total Time 5 hours 25 minutes
Course Dessert
Cuisine American
Servings 8
Calories 437 kcal

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.
    Homemade Butter Pecan Ice Cream
  • 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.
    Homemade Butter Pecan Ice Cream
  • 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.
    Homemade Butter Pecan Ice Cream
  • Now, Serve and Enjoy your Homemade Butter Pecan Ice Cream!

Notes

  1. Toast the pecans before adding them to the ice cream to enhance their flavor and crunch.
  2. For a richer flavor, use brown butter instead of regular butter in the pecan mixture.
  3. Allow the ice cream base to chill thoroughly before churning for the best texture.
  4. For a stronger butter flavor, add a small amount of butter extract to the ice cream base.
  5. Store homemade butter pecan ice cream in an airtight container in the freezer for up to two weeks.
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