This homemade Butter Pecan Ice Cream is a creamy, nutty indulgence that feels gourmet yet is simple enough for everyday enjoyment.
Toasted pecans bring healthy fats and fiber, while the milk and egg yolks provide a natural boost of protein.
With balanced nutrition and a silky texture, this frozen treat is a satisfying way to cool down, making it an ideal dessert for both special occasions and casual family nights.
Butter Pecan Ice Cream
Equipment
- 1 Large saucepan
- 1 Whisk
- 1 measuring cup (glass, large) or mixing bowl
- 1 plastic wrap roll
- 1 ice cream maker bowl (pre-frozen)
- 1 wooden spoon (or spatula)
- 1 loaf pan or freezer-safe baking dish
Ingredients
- 1 ½ cups heavy whipping cream
- 1 ½ cups whole milk
- ¾ –1 cup brown sugar adjust to taste
- 4 egg yolks
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- 1 cup pecans toasted and chopped
Instructions
- Chill the Ice Cream Bowl: Place the ice cream maker bowl in the freezer at least 12–24 hours before you plan to churn. A bowl that’s not fully frozen will prevent your ice cream from setting properly.Keep it upright and undisturbed until you’re ready to use it.
- Toast the Pecans: Spread the pecans on a baking sheet and toast them in a preheated 350°F (175°C) oven for 6–8 minutes, stirring once, until they’re golden and aromatic. You can also toast them in a dry skillet over medium heat, stirring constantly, for 4–6 minutes. Toasting enhances their flavor and keeps them crunchy in the ice cream. Once cooled, chop them into small pieces.
- Prepare the Ingredients: Measure out all ingredients before starting: heavy cream, milk, brown sugar, egg yolks, vanilla, salt, and pecans. Having everything ready (mise en place) makes the process smooth and helps avoid mistakes.
- Heat the Dairy Base: In a large saucepan, combine the heavy cream, milk, and brown sugar. Place the pan over medium heat and whisk often until the sugar is fully dissolved and the mixture is steaming hot, but not boiling. Small bubbles may appear around the edges — that’s your cue to move on.
- Whisk the Egg Yolks: While the milk mixture heats, place the egg yolks in a medium bowl and whisk until smooth and slightly lighter in color. This step prepares them to mix more evenly with the warm dairy.
- Temper the Yolks: To prevent curdling, slowly temper the yolks. While whisking continuously, drizzle about ½ cup of the hot cream mixture into the yolks. Add another small amount, whisking well each time, until the yolks are warm.Then, pour the yolk mixture back into the saucepan with the rest of the hot cream while whisking constantly.
- Cook the Custard: Return the saucepan to low–medium heat and stir constantly with a spatula, scraping along the bottom and edges to prevent sticking. Continue until the custard thickens enough to coat the back of a spoon — draw a line with your finger, and it should stay clear. This usually takes 5–7 minutes. Remove from heat immediately to prevent overcooking.
- Add Vanilla and Salt: Stir in the vanilla extract and salt while the custard is still warm. This balances the sweetness and deepens the overall flavor.
- Strain and Cover: Pour the custard through a fine-mesh strainer into a large glass measuring cup or bowl to catch any small lumps. Press plastic wrap directly against the surface of the custard to stop a skin from forming.
- Chill Completely: Refrigerate the custard until it is fully chilled, ideally several hours or overnight. For faster results, place it in the freezer and stir gently every 10 minutes until cold. Starting with a cold base is key to creamy ice cream.
- Churn the Ice Cream: Once the custard is fully chilled, pour it into the frozen ice cream maker bowl. Churn according to your machine’s directions, usually 20–25 minutes, until the mixture reaches a thick, soft-serve consistency.
- Add the Pecans: During the last 5 minutes of churning, add the toasted, chopped pecans so they mix evenly throughout the ice cream. If your machine doesn’t allow add-ins while churning, fold the pecans into the ice cream by hand immediately after churning.
- Transfer and Freeze: Spoon the churned ice cream into a loaf pan or freezer-safe container. Smooth the top with a spatula, press plastic wrap directly onto the surface, and cover tightly. Freeze for 4–6 hours, or until firm.
- Serve and Store: When ready to serve, let the container sit at room temperature for 5–10 minutes to soften slightly for easy scooping. Dip your scoop in hot water between servings for cleaner scoops. Store tightly covered in the freezer for up to 3 months.
Notes
- For richer ice cream, use 2 cups heavy cream and 1 cup whole milk instead of equal parts.
- Press plastic wrap directly onto the custard surface while cooling to prevent a skin from forming.
- Stir the custard every 10 minutes if chilling in the freezer to cool evenly.
- Toasting the pecans enhances flavor and ensures a crunchy texture in the ice cream.
- Let the ice cream sit 5–10 minutes at room temperature before scooping for a creamier texture.
- Adjust the brown sugar to taste; using more increases sweetness and deep caramel notes.
- Portion into smaller containers if serving over multiple occasions to avoid repeated thawing and refreezing.
Chef’s Secrets For Perfect Texture:
Achieving creamy, luxurious ice cream begins with careful attention to the custard base.
Tempering the egg yolks slowly ensures they blend without curdling, creating a silky texture.
Chilling the custard thoroughly before churning prevents ice crystals and promotes smoothness.
Toasted pecans add both flavor and crunch, but timing matters fold them in during the last minutes of churning to maintain their texture.
For extra richness, slightly increase the cream ratio or lightly fold in a touch of melted butter with the pecans.
Finally, always cover the custard while cooling to avoid forming a skin, which can affect smoothness.
These small steps elevate your homemade Butter Pecan Ice Cream to a professional standard.
Serving Suggestions For Maximum Enjoyment:
Butter Pecan Ice Cream is incredibly versatile.
Serve it in simple scoops for a classic dessert, or pair it with warm apple pie, chocolate brownies, or pecan tarts for a decadent treat.
A drizzle of caramel or chocolate sauce enhances the nutty, buttery flavors, while a sprinkling of chopped pecans on top adds visual appeal and crunch.
For a refreshing summer dessert, serve with fresh berries or poached pears.
You can also use it in milkshakes or ice cream sandwiches with soft cookies for a playful twist.
The creamy texture and rich flavor make it ideal for both casual family desserts and impressive dinner-party presentations.
Storage Tips For Long-Lasting Ice Cream:
Proper storage ensures your ice cream remains smooth and flavorful for months.
Always store in an airtight, freezer-safe container to prevent ice crystals and freezer burn.
Press plastic wrap or parchment paper directly on the ice cream surface before sealing the lid to minimize air exposure.
Keep the container in the coldest part of the freezer, away from the door or fluctuating temperatures.
Avoid repeatedly thawing and refreezing — portioning into smaller containers is a smart approach if you plan to enjoy it over several occasions.
Before serving, let it soften 5–10 minutes at room temperature for scoopable consistency.
Frequently Asked Questions
1. Can I make this ice cream without an ice cream maker?
Yes! You can use a no-churn method by whipping the cream to soft peaks and folding it into the cooled custard with pecans.
Freeze in a shallow container, stirring every 30 minutes for the first 2–3 hours to mimic the texture of churned ice cream.
2. How do I prevent ice crystals from forming?
Thoroughly chill the custard before churning, avoid overfilling the freezer container, and store ice cream in airtight containers.
Pressing plastic wrap directly onto the surface also prevents air exposure, which reduces ice crystal formation.
3. Can I substitute pecans with other nuts?
Absolutely! Walnuts, almonds, or hazelnuts work well. Toasting them before adding preserves crunch and enhances flavor.
Keep in mind that stronger-flavored nuts may alter the classic Butter Pecan profile.
4. Is it possible to make this recipe dairy-free?
Yes, but you’ll need to use full-fat coconut milk or another creamy plant-based milk in place of heavy cream and whole milk.
The texture will be slightly different, so chilling thoroughly and stirring frequently during freezing will help maintain creaminess.
5. How long can I store this ice cream in the freezer?
Properly stored, the ice cream will last up to 3 months. Beyond that, it may develop ice crystals or lose flavor.
Always seal tightly and portion wisely to avoid repeated thawing, which can affect texture and taste.
