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This homemade butter pecan ice cream is more than just a sweet treat—it’s a rich, custard-based dessert packed with toasted pecan flavor and velvety texture.
What makes it truly special is the slow infusion of flavor through a traditional egg-yolk custard, combined with the indulgent nuttiness of buttered pecans.
It’s a delightful upgrade from store-bought varieties, offering a fresher, creamier, and more customizable experience.
Nutritionally, while indulgent, it does provide good fats from pecans and a touch of protein from eggs and dairy.
Because it’s made at home, you control the ingredients—no artificial preservatives or overly processed additives.
Despite its luxurious taste, the process is straightforward and rewarding, making this recipe a great option for weekend meal prep or special occasion desserts.
Must-Have Tools for Perfect Results
Cuisinart ICE-21P1 Ice Cream Maker:
Essential for churning the custard into creamy ice cream. This automatic machine delivers consistent texture in about 20–30 minutes.
It’s compact, easy to use, and perfect for home cooks who want professional results.
All-Clad Stainless Steel Saucepan (2-Quart)
Used for making the custard base. Its even heat distribution prevents scorching and helps the mixture thicken evenly.
A reliable, long-lasting saucepan like this is a kitchen staple.
OXO Good Grips Fine Mesh Strainer
Strains out any cooked egg bits for a silky smooth custard. Also great for sauces, juices, and rinsing grains. A versatile tool no kitchen should be without.
Pyrex Mixing Bowls (Set of 3)
Used for whisking egg yolks, chilling custard over an ice bath, and holding ingredients. These microwave-safe, durable bowls are essential for prepping and storage.
Nordic Ware Loaf Pan (1.5–2 Quart)
Perfect for freezing and storing the finished ice cream. It’s the ideal size and shape for scooping, with a tight seal when covered with foil or wrap.It freezes well and is a crowd-pleaser every time.
Butter Pecan Ice Cream
Equipment
- 1 large mixing bowl
- 1 Medium Saucepan (2-quart)
- 1 Fine mesh strainer
- 1 Ice Cream Maker
- 1 Saute Pan (for pecans)
- 1 Rubber Spatula or Whisk
- 1 Loaf Pan or Freezer-Safe Container (1.5–2 quarts)
Ingredients
Custard Ice Cream Base
- 2 cups heavy whipping cream
- 1 cup whole milk
- 4 large egg yolks
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar packed
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon fine sea salt
Buttered Pecan Mix-In
- ¼ cup unsalted butter
- 1 cup pecans coarsely chopped
- ¼ teaspoon fine sea salt
Instructions
- Warm the Cream and Milk: In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat, stirring occasionally, until the liquid is just about to simmer—small bubbles should form around the edges, but do not let it boil.
- Whisk Egg Yolks and Sugars: While the cream mixture is heating, whisk together the egg yolks, granulated sugar, and brown sugar in a mixing bowl until the mixture is smooth, pale, and slightly thickened.
- Temper the Eggs: Gradually ladle about ½ cup of the warm cream mixture into the yolks while whisking constantly. Add another 1 cup of the warm cream in small increments, continuing to whisk to avoid scrambling the eggs.
- Cook the Custard: Return the tempered egg mixture to the saucepan with the remaining cream. Cook over medium heat, stirring slowly and consistently with a rubber spatula or wooden spoon, until the mixture thickens enough to coat the back of a spoon—about 5–6 minutes.
- Strain and Cool: Pour the hot custard through a fine mesh strainer into a clean bowl to remove any bits of cooked egg. Stir in the vanilla extract and salt. Nest this bowl in an ice bath and let it cool for about 10 minutes, stirring occasionally. Then cover and refrigerate for at least 2 hours or until thoroughly chilled.
- Toast the Pecans: In a small sauté pan over medium heat, melt the butter. Add the chopped pecans and salt. Stir frequently for 3–5 minutes, or until the nuts are golden and fragrant. Be careful not to burn them. Once toasted, transfer the pecans to a paper towel-lined plate to cool. Discard excess butter or reserve for another use.
- Churn the Ice Cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions—typically around 25–30 minutes, or until it reaches a soft-serve consistency.
- Mix in the Pecans: With the machine still running, add the cooled pecans during the final 5 minutes of churning, allowing them to fully incorporate into the ice cream base.
- Freeze Until Firm: Transfer the ice cream to a freezer-safe container (such as a loaf pan). Smooth the top, cover with plastic wrap or foil, and freeze for at least 6 hours, or overnight, until the ice cream is scoopable and firm.
Notes
- Egg Safety Tip: Be sure to heat the custard to at least 170°F to ensure the egg yolks are safe to consume.
- Make-Ahead Friendly: You can prepare the custard and pecans a day in advance. Churn and freeze the next day for minimal effort.
- Storage Tip: Store tightly covered in the freezer for up to 2 weeks for the best texture and flavor.
- Flavor Boost: Add a dash of maple extract or bourbon for an adult twist on the classic.
- Dairy-Free Version: Swap cream and milk with full-fat coconut milk and use plant-based butter for a non-dairy variation (texture may differ slightly).
Chef’s Secrets for Creamy Perfection
Creating ultra-creamy butter pecan ice cream at home requires patience and a few key techniques.
First, take your time with the custard—temper the egg yolks slowly to avoid curdling, and don’t rush the thickening stage.
You’re aiming for a custard that lightly coats the back of a spoon, signaling it’s ready.
Straining the custard is non-negotiable—it ensures a smooth, professional texture.
Chilling the base thoroughly before churning is equally essential; a cold base helps the ice cream freeze faster and prevents large ice crystals from forming.
Lastly, toast your pecans low and slow. Stir constantly to evenly coat them in butter without burning.
These small steps guarantee a rich, creamy result that rivals any premium scoop shop version.
Serving Ideas to Savor Every Bite
Butter pecan ice cream shines on its own, but a few smart pairings can elevate it even more.
Serve it in waffle cones or sandwich it between soft oatmeal cookies for a nostalgic treat.
For an elegant dessert, scoop it over warm apple crisp or a slice of pecan pie.
The buttery nut flavor also complements bourbon caramel sauce or a drizzle of dark chocolate ganache.
Add a sprinkle of sea salt or extra toasted pecans on top for added texture and visual appeal.
Whether you serve it in a bowl or as part of a plated dessert, this ice cream adds indulgence to any occasion.
Storing Your Ice Cream Like a Pro
To keep your homemade butter pecan ice cream at its best, transfer it immediately to a freezer-safe, airtight container after churning.
A loaf pan tightly covered with plastic wrap or a silicone ice cream tub works perfectly.
Press a layer of plastic wrap directly onto the surface before sealing to prevent freezer burn and ice crystals.
For optimal texture, enjoy within 1 to 2 weeks. If the ice cream becomes too hard, let it sit at room temperature for 5–10 minutes before scooping.
Avoid repeated thawing and refreezing, which can alter the creamy consistency.
Keeping the storage temperature steady also preserves flavor and texture.
Frequently Asked Questions (FAQs)
1. Can I make this recipe without an ice cream maker?
Yes! You can use the no-churn method. After chilling the custard, fold in whipped cream and pecans, then freeze in a loaf pan for 6–8 hours. The texture will be slightly different but still delicious.
2. What’s the purpose of tempering the eggs?
Tempering gently warms the egg yolks to prevent scrambling when mixed with hot cream. It’s crucial for achieving a smooth, custard-like texture without cooked egg bits.
3. Can I use milk alternatives instead of dairy?
You can experiment with full-fat coconut milk or oat milk and vegan butter, but the richness may vary. Expect a slightly icier texture due to lower fat content.
4. How do I toast pecans without burning them?
Use medium heat and stir constantly in melted butter until fragrant and golden, about 3–5 minutes. Watch closely—nuts can burn quickly once they’re hot.
5. Why strain the custard after cooking?
Straining removes any tiny bits of cooked egg and ensures a silky-smooth base. It’s a small step that makes a big difference in texture and mouthfeel.
This recipe is inspired by lmld and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.