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
Scale
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
