Here’s a rich, creamy Homemade Butter Pecan Ice Cream recipe that’s full of buttery, nutty flavor and perfect for warm days (or any day!):
🍨 Homemade Butter Pecan Ice Cream
Ingredients:
For the buttered pecans:
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1 cup pecan halves, chopped
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2 tablespoons unsalted butter
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2 tablespoons brown sugar (optional, for extra sweetness)
For the ice cream base:
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2 cups heavy cream
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1 cup whole milk
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¾ cup brown sugar (light or dark)
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4 large egg yolks
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2 tablespoons unsalted butter
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1 teaspoon vanilla extract
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¼ teaspoon salt
Instructions:
1. Toast the Pecans:
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In a skillet over medium heat, melt the 2 tbsp butter.
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Add chopped pecans (and brown sugar, if using).
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Cook, stirring often, for 5–7 minutes until fragrant and lightly toasted.
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Let cool, then refrigerate until ready to use.
2. Make the Custard Base:
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In a saucepan, heat the milk, cream, and ½ cup of the sugar until hot but not boiling.
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In a bowl, whisk egg yolks with remaining ¼ cup sugar until pale.
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Slowly pour the hot cream into the yolks while whisking constantly (to temper).
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Return the mixture to the pan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (170–175°F / 77–80°C).
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Remove from heat. Stir in butter, vanilla, and salt.
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Cool the custard to room temp, then chill in the fridge for at least 4 hours or overnight.
3. Churn:
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Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually about 20–25 minutes).
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In the last few minutes of churning, add the chilled buttered pecans.
4. Freeze:
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Transfer to an airtight container and freeze for 4–6 hours or until firm.
