If you have a soft spot for rich, creamy ice cream with a nutty crunch, you’re going to adore this Homemade Butter Pecan Ice Cream Recipe. It’s everything you love about classic butter pecan—smooth custard base, toasted pecans swimming in browned butter flavor—crafted right in your own kitchen. The blend of warm toasted nuts with the sweet, velvety ice cream creates an irresistible symphony of taste that makes this frozen treat not just a dessert but an experience. Whether you’re enjoying it on a sunny afternoon or sharing it with friends, this Homemade Butter Pecan Ice Cream Recipe promises to be a soul-warming favorite in your dessert repertoire.
Ingredients You’ll Need
Gathering these simple yet essential ingredients will set you up perfectly for success. Each element contributes in its own way—from richness to texture to that unforgettable nutty flavor, making the final ice cream a luscious delight.
- 1 cup pecan halves: Toasted perfectly to add crunch and buttery nuttiness that defines this ice cream.
- 2 tablespoons unsalted butter: Used to brown the pecans, enhancing their aroma and deepening the flavor.
- 1/4 teaspoon salt: Balances sweetness and heightens the buttery notes of the pecans.
- 2 cups heavy cream: Provides the creamy texture essential to rich and smooth ice cream.
- 1 cup whole milk: Adds creaminess and lightness for ideal consistency.
- 3/4 cup brown sugar (light or dark): Brings a deep caramel sweetness that complements the butter and pecans beautifully.
- 1 tablespoon vanilla extract: Infuses subtle warmth and rounds out the flavors.
- 4 large egg yolks: The secret to a dense, custard-style ice cream with luxurious mouthfeel.
How to Make Homemade Butter Pecan Ice Cream Recipe
Step 1: Toast the Pecans
Start by melting the butter in a skillet over medium heat, then add the pecan halves along with a pinch of salt. Stir frequently toasts the pecans evenly, releasing their natural oils and creating that signature nutty aroma. This step is what takes your ice cream from ordinary to extraordinary. Once toasted, set them aside to cool completely before mixing them into your custard.
Step 2: Warm the Cream Mixture
In a saucepan, combine the heavy cream, whole milk, and half of the brown sugar. Warm the mixture just until it starts steaming, careful not to bring it to a boil. This gentle heating helps dissolve the sugar and prepares the dairy for blending smoothly with your eggs later.
Step 3: Temper the Egg Yolks
Whisk the egg yolks with the remaining brown sugar until the mixture is pale and silky. Slowly add about half a cup of the warm cream mixture to the eggs, whisking constantly to temper them. This prevents the yolks from curdling when combined with the hot liquid—an important step for that perfect custard base.
Step 4: Cook the Custard
Pour the egg mixture back into the saucepan with the remaining cream and cook over medium-low heat. Stir constantly until the custard thickens enough to coat the back of a spoon and reaches about 170-175°F. Avoid boiling to keep the texture smooth and avoid scrambling the eggs. Once thickened, remove it from the heat and stir in the vanilla extract for that lovely fragrant touch.
Step 5: Chill the Custard
Strain the custard through a fine mesh sieve into a clean bowl. This ensures your ice cream base is silky smooth without any cooked egg bits. Cover and refrigerate it for at least 4 hours or overnight—chilling is crucial to developing flavor and achieving the right texture when churning.
Step 6: Churn and Add Pecans
Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s guidelines. During the last few minutes of churning, fold in your buttered pecans for that irresistible buttery crunch. The pecans distribute evenly throughout the creamy custard, so every bite is a delight.
Step 7: Freeze Until Firm
Transfer your freshly churned buttery pecan ice cream to a freezer-safe container and freeze for at least 4 hours. This final freeze gives the ice cream body and scoop-able texture perfect for serving.
How to Serve Homemade Butter Pecan Ice Cream Recipe
Garnishes
Enhance your serving by sprinkling extra toasted pecans on top to add a fresh crunch. A light drizzle of caramel or a few flakes of sea salt on the surface brings out the flavor contrast beautifully. For an elegant touch, add a sprig of mint or a delicate dusting of cinnamon.
Side Dishes
Butter pecan ice cream pairs beautifully with warm desserts like apple pie or brownies, creating an indulgent contrast of hot and cold. Serve alongside a slice of rich pound cake or a freshly baked skillet cookie for a cozy treat. Even simple fresh berries can add a refreshing burst to complement the lusciousness.
Creative Ways to Present
For an eye-catching presentation, serve the ice cream in waffle cones or bowls lined with dark chocolate. Layer scoops with pecan praline or fudge swirls in a parfait glass for a stunning layered dessert. You can also use it to scoop onto hot fudge sundaes or atop a warm espresso for a delightful affogato twist.
Make Ahead and Storage
Storing Leftovers
Keep your Homemade Butter Pecan Ice Cream Recipe fresh by storing leftovers in an airtight container to prevent ice crystals from forming. Press a piece of parchment paper or plastic wrap directly on the surface before sealing to help maintain the creamy texture and nutty flavor.
Freezing
This ice cream freezes well and can be kept in the freezer for up to two weeks without any significant loss of flavor or texture. Just make sure it stays tightly sealed to protect it from freezer burn and absorbing other odors.
Reheating
Since this is a frozen dessert, reheating isn’t usually necessary. However, if the texture is too hard after extended freezing, leave it at room temperature for 10-15 minutes before scooping to allow it to soften perfectly.
FAQs
Can I use chopped pecans instead of halves?
Absolutely! If you prefer smaller nut pieces for a smoother texture, chopping the pecans is a great option. It will distribute the buttery flavor evenly throughout your ice cream without large nut chunks.
Is there a non-dairy way to make this Homemade Butter Pecan Ice Cream Recipe?
While this recipe relies on dairy for the custard base, you could experiment with coconut cream and plant-based milks, though results may differ in texture and richness. The buttered pecans can still be made and added for that classic flavor.
How long should I churn the ice cream?
Most ice cream makers recommend 20-30 minutes of churning. You’ll notice the mixture thickening and then becoming creamy. Add the pecans in the last 2-3 minutes to keep them crunchy.
Can I make the buttered pecans ahead of time?
Yes! Preparing the buttered pecans a day before helps them crisp up perfectly. Store them in an airtight container at room temperature and add when you’re ready to churn the ice cream.
What is the purpose of tempering the eggs?
Tempering gradually warms the egg yolks so they don’t scramble when added to the hot cream. This is key to achieving a smooth, silky custard base without lumps or cooked eggs.
Final Thoughts
You really can’t beat the cozy, nutty comfort of this Homemade Butter Pecan Ice Cream Recipe. It’s a timeless classic made even better by crafting it yourself with love and fresh ingredients. Treat yourself and your loved ones to a batch—you’ll find it’s not just ice cream, but a little scoop of happiness perfect for anytime indulgence. Dive in and enjoy every creamy, buttery spoonful!
Print
Homemade Butter Pecan Ice Cream Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 6 hours 45 minutes
- Yield: 1 quart
- Category: Dessert
- Method: Churning
- Cuisine: American
- Diet: Vegetarian
Description
This Homemade Butter Pecan Ice Cream recipe delivers a rich, creamy custard base bursting with the warm, nutty flavor of toasted pecans and browned butter. Made from scratch with heavy cream, whole milk, brown sugar, and egg yolks, this American classic is a perfect summer dessert that you can easily churn at home for a smooth and decadent treat.
Ingredients
Butter Pecan Mixture
- 1 cup pecan halves
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup brown sugar (light or dark), divided
- 1 tablespoon vanilla extract
- 4 large egg yolks
Instructions
- Toast Pecans: In a skillet over medium heat, melt the butter. Add pecan halves and salt, cooking for 3 to 5 minutes while stirring frequently until the pecans are toasted and fragrant. Remove from heat and allow to cool completely to preserve texture and flavor.
- Heat Dairy Mixture: In a medium saucepan, combine heavy cream, whole milk, and half of the brown sugar. Heat over medium heat until the mixture is just steaming but not boiling, preparing it for the custard base.
- Temper Eggs: Whisk the egg yolks with the remaining brown sugar in a separate bowl until smooth and pale. Gradually add about 1/2 cup of the hot cream mixture into the eggs, whisking constantly to temper them and prevent curdling.
- Cook Custard: Slowly return the tempered egg yolk mixture to the saucepan with the remaining cream mixture. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon and reaches 170–175°F. Avoid boiling to maintain smooth texture. Remove from heat and stir in vanilla extract.
- Strain and Chill: Pour the custard through a fine mesh strainer into a clean bowl to remove any cooked egg bits. Cover and chill in the refrigerator for at least 4 hours or overnight to ensure it is thoroughly cold.
- Churn Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions. During the last few minutes of churning, add the cooled buttered pecans to evenly distribute them throughout the ice cream.
- Freeze: Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours to firm up before serving.
Notes
- For a deeper pecan flavor, brown the butter before adding the pecans to the skillet.
- If you prefer a smoother texture, chop the pecans more finely before incorporating them.
- Store the finished ice cream in an airtight container in the freezer for up to 2 weeks.
