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
Scale
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.
