Description
This Homemade Butter Pecan Ice Cream is a creamy, rich dessert featuring a smooth vanilla base swirled with toasted buttered pecans. Made using eggs, sugar, milk, and sweetened condensed milk, this recipe creates an indulgent ice cream with a luscious texture. The toasted pecans add a delightful crunch and nutty flavor, while an optional caramel topping provides an extra layer of sweetness. Perfect for serving as soft-serve or frozen solid, this ice cream is a classic treat that brings warmth and comfort with every bite.
Ingredients
Scale
Ice Cream Base
- 4 eggs
- 1.5 cups sugar
- 1/2 can (about 7 oz) sweetened condensed milk
- 1.5 tablespoons good quality vanilla extract
- 4 cups milk (whole milk, 2%, half and half, or heavy cream depending on desired creaminess)
Buttered Pecans
- 3/4 cup chopped pecans
- 3 tablespoons butter
- 1 tablespoon sugar
Optional Topping
- Caramel ice cream topping (quantity as desired)
Instructions
- Prepare Ice Cream Base: In a large mixing bowl, beat 4 eggs for 1-2 minutes until well combined. Add 1.5 cups sugar and continue beating for another minute until the mixture is smooth and the sugar is fully incorporated.
- Add Dairy and Flavor: Stir in 1.5 tablespoons vanilla, 4 cups milk (your choice of whole, 2%, half and half, or heavy cream), and half a can (about 7 oz) of sweetened condensed milk. Blend the mixture thoroughly to ensure all ingredients are fully combined. Note: For food safety, you may gently cook this base over low heat until slightly thickened or use as is to process immediately.
- Churn Ice Cream: Pour the ice cream mixture into your ice cream machine and follow the manufacturer’s instructions for processing. This typically takes 20-30 minutes until a soft-serve consistency is achieved.
- Make Buttered Pecans: While the ice cream churns, melt 3 tablespoons butter in a large pan over medium-high heat. Add 1 tablespoon sugar and stir until the sugar dissolves completely.
- Toast Pecans: Add 3/4 cup chopped pecans to the pan. Reduce heat to medium and gently stir or toss pecans constantly for about 5 minutes until they are toasted and fragrant. Be careful to watch closely to prevent burning.
- Cool Pecans: Transfer toasted pecans to a plate and allow them to cool at room temperature.
- Combine Pecans with Ice Cream: A few minutes before the ice cream finishes churning, add the cooled buttered pecans to the ice cream machine to mix them evenly into the ice cream.
- Freeze or Serve: Eat the ice cream immediately as a creamy soft serve or transfer it into a freezer-safe container. Freeze for 2 to 4 hours to reach a firmer consistency if desired.
- Optional Caramel Swirl: To incorporate caramel, spoon half the ice cream into a container and spread a generous amount of caramel topping over it. Add the remaining ice cream on top and drizzle more caramel. Use a butter knife to gently swirl the caramel into the ice cream. Freeze for an additional 2 to 4 hours before serving.
Notes
- If concerned about raw eggs, gently cook the ice cream base over low heat until it reaches 160°F (71°C) to pasteurize before chilling and churning.
- Using milk or cream with higher fat content (like heavy cream) results in creamier ice cream.
- Watch the pecans closely while toasting; they can burn quickly once toasted.
- You can substitute pecans with other nuts if desired, but traditional butter pecan calls for pecans.
- For a stronger caramel flavor, drizzle caramel both inside the container and on top when serving.
- Soft-serve ice cream can be enjoyed freshly churned; freezing time can be adjusted based on desired texture.
