If you’ve ever longed for a creamy, dreamy scoop of old-fashioned ice cream that tastes like pure nostalgia, Homemade Butter Pecan Ice Cream is about to become your new favorite treat. This classic recipe transforms a handful of simple, quality ingredients into a dessert that’s as luxurious as it is comforting, with buttery toasted pecans swirling through a custardy base. Every bite is rich, nutty, and infused with caramel notes, making it a showstopper whether you’re serving friends at a summer gathering or indulging solo after dinner.
Ingredients You’ll Need
You’ll be amazed at how just a few wholesome ingredients create such magic in Homemade Butter Pecan Ice Cream. Each element brings something special, from the creamy base to the toasty crunch of pecans, ensuring that every spoonful is pure bliss.
- Pecan halves: These nuts offer a buttery crunch and nutty flavor that define the ice cream’s signature taste.
- Unsalted butter: Toasting the pecans in butter deepens their flavor and gives the ice cream its rich, signature undertone.
- Salt: Just a pinch brings out the natural sweetness and balances the flavors beautifully.
- Heavy cream: The backbone of a luscious, velvety ice cream base—don’t skimp on the quality!
- Whole milk: Blends with heavy cream to achieve the perfect creamy consistency without being overly dense.
- Brown sugar: Adds a caramel-like sweetness that complements the pecans and butter perfectly.
- Vanilla extract: Rounds out the flavors with warmth and depth—use pure vanilla for best results.
- Egg yolks: They make the custard base rich, smooth, and irresistibly creamy.
How to Make Homemade Butter Pecan Ice Cream
Step 1: Toast the Pecans in Butter
Start by melting the butter in a skillet over medium heat. Add the pecan halves and a sprinkle of salt, then toast them for 4 to 5 minutes, stirring often. You’re looking for the pecans to turn slightly golden and fill your kitchen with a warm, nutty aroma. This step is key—freshly toasted pecans make all the difference!
Step 2: Prepare the Custard Base
In a medium saucepan, gently heat the heavy cream, whole milk, and brown sugar. Stir until the sugar is fully dissolved and the mixture is hot but not bubbling. This is the start of your creamy custard, which will carry all the flavors beautifully.
Step 3: Temper the Egg Yolks
Whisk the egg yolks in a bowl until smooth. Slowly pour a little of the hot cream mixture into the yolks, whisking constantly—this keeps the eggs from scrambling. Once tempered, gradually whisk the yolks back into the saucepan with the rest of the cream mixture.
Step 4: Cook Until Thickened
Set the pan over low heat and stir the custard constantly for 5 to 7 minutes. It should thicken just enough to coat the back of a spoon, but be careful not to let it boil. This gentle cooking creates the luxurious texture that Homemade Butter Pecan Ice Cream is known for.
Step 5: Add Vanilla and Chill
Remove the custard from the heat and stir in the vanilla extract. For extra smoothness, strain the mixture through a fine mesh sieve into a clean bowl. Let it cool a bit, then cover and refrigerate for at least 4 hours, or overnight if you can wait. This chilling step is crucial for the creamiest ice cream.
Step 6: Churn and Add Pecans
Once your custard is thoroughly chilled, churn it in your ice cream maker according to the manufacturer’s directions. In the last 5 minutes of churning, toss in the buttery pecans. This way, every bite gets a perfect pecan-to-ice-cream ratio!
Step 7: Freeze Until Firm
Scoop the churned ice cream into a lidded container and freeze for 2 to 4 hours, until it’s scoopable and dreamy. If you can resist sneaking a spoonful, you’re stronger than most!
How to Serve Homemade Butter Pecan Ice Cream
Garnishes
A sprinkle of extra toasted pecans on top is a must for crunch and visual appeal. If you’re feeling fancy, try a dusting of flaky sea salt or a drizzle of homemade caramel sauce to send your Homemade Butter Pecan Ice Cream over the top.
Side Dishes
Pair your ice cream with classic butter cookies, warm apple pie, or a fudgy brownie for a truly decadent dessert experience. The nutty notes of the ice cream complement just about any baked treat.
Creative Ways to Present
Serve scoops in vintage coupe glasses, pile it high on crisp waffle cones, or sandwich it between brown sugar cookies for an unforgettable ice cream sandwich. For gatherings, fill mini tart shells with the ice cream and top with candied pecans for a playful twist.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Homemade Butter Pecan Ice Cream in an airtight container in the coldest part of your freezer. Press a piece of parchment directly onto the surface before lidding to prevent ice crystals from forming and keep every scoop ultra-creamy.
Freezing
This ice cream stays fresh in the freezer for up to two weeks. Just make sure it’s well-sealed and try to avoid frequent temperature changes for best texture. If you’re planning ahead, you can even make the custard base a day in advance and churn when you’re ready.
Reheating
While reheating isn’t necessary for ice cream, if your batch becomes rock-hard, let it sit at room temperature for 5 to 10 minutes before scooping. This softens it just enough to serve without melting away the perfect texture.
FAQs
Can I make Homemade Butter Pecan Ice Cream without an ice cream maker?
Absolutely! After preparing and chilling the custard, pour it into a shallow dish and freeze. Stir vigorously every 30 minutes until it firms up. While the texture won’t be quite as light, it’ll still taste incredible.
How do I prevent the pecans from getting soggy in the ice cream?
Make sure to toast the pecans well and let them cool completely before mixing them in. Toasting creates a protective coating that keeps them crisp even after freezing.
Can I use other nuts instead of pecans?
Of course! Walnuts or hazelnuts both work beautifully, though you’ll lose that signature butter pecan flavor. For a twist, try adding a mix of pecans and almonds.
Is there a way to make this recipe dairy-free?
Yes, you can swap the heavy cream and milk for full-fat coconut milk and use a plant-based butter. The flavor will change, but it’ll still be rich and satisfying.
How long does Homemade Butter Pecan Ice Cream last in the freezer?
If stored properly in an airtight container, it keeps well for up to two weeks. After that, it’s still safe to eat but may develop ice crystals or lose a bit of its creamy texture.
Final Thoughts
If you’re ready to treat yourself or loved ones to a scoop of pure happiness, Homemade Butter Pecan Ice Cream is the way to go. There’s nothing like that first bite of buttery, nutty, creamy goodness—so gather your ingredients and make some sweet memories!
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Homemade Butter Pecan Ice Cream Recipe
- Total Time: 6 hours 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Homemade Butter Pecan Ice Cream is a rich, creamy dessert featuring toasted pecans caramelized in butter, combined with a classic custard base made from fresh cream, milk, and egg yolks. Perfectly balanced with brown sugar and vanilla, this American-style ice cream makes a delightful treat for any occasion.
Ingredients
For the Buttered Pecans
- 1 cup pecan halves
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt
For the Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup brown sugar
- 1 tablespoon vanilla extract
- 4 large egg yolks
Instructions
- Toast the Pecans: In a skillet over medium heat, melt the butter. Add the pecan halves and salt, then toast them for 4–5 minutes, stirring frequently until they become fragrant and slightly golden. Remove from heat and set aside to cool.
- Heat the Cream Mixture: In a medium saucepan over medium heat, combine the heavy cream, whole milk, and brown sugar. Stir occasionally until the sugar dissolves and the mixture is hot but not boiling.
- Temper the Egg Yolks: In a separate bowl, whisk the egg yolks until smooth. Slowly pour a small amount of the hot cream mixture into the yolks while whisking constantly to gently raise their temperature and prevent curdling.
- Combine and Thicken the Custard: Gradually whisk the tempered egg yolks back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, for about 5–7 minutes until the custard thickens enough to coat the back of a spoon. Be careful not to let it boil.
- Finish the Custard: Remove the saucepan from heat and stir in the vanilla extract. Pour the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits. Let it cool slightly.
- Chill the Custard: Cover the bowl and refrigerate the custard for at least 4 hours or preferably overnight to allow flavors to develop and the mixture to chill thoroughly.
- Churn the Ice Cream: Once chilled, churn the custard in your ice cream maker according to the manufacturer’s instructions. During the last 5 minutes of churning, add the toasted buttered pecans to evenly distribute them through the ice cream.
- Freeze the Final Product: Transfer the churned ice cream to an airtight container and freeze for an additional 2–4 hours until firm enough to scoop. For extra texture, reserve some pecans to sprinkle on top during serving.
Notes
- Toast the pecans just before making the ice cream to ensure maximum flavor and crunch.
- For an extra crunchy texture, reserve a handful of toasted pecans and sprinkle them on top of each serving.
- If you don’t have an ice cream maker, you can place the custard in a shallow container in the freezer and stir every 30 minutes to break up ice crystals until smooth and creamy.
- Use fresh, high-quality pecans and butter for the best taste.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 310
- Sugar: 21g
- Sodium: 80mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 140mg
