Butter Pecan Ice Cream
Indulge in the rich and creamy delight of homemade butter pecan ice cream, featuring toasted buttery pecans and a smooth custard base. This classic dessert offers the perfect balance of nutty crunch and velvety sweetness, making it a favorite for any occasion. Whether you're using an ice cream maker or opting for a no-churn method, this recipe guarantees a decadent treat with every scoop.
Equipment
- Ice cream maker (Optional)
- Heavy-bottomed saucepan
- Whisk
- Mixing bowl
- Measuring Cups and Spoons
- Airtight container for storage
- Spatula
- Parchment paper
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 4 tablespoons unsalted butter
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 cup chopped pecans
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Instructions
Step 1: Toast the Pecans
- Melt 2 tablespoons of butter in a skillet over medium heat.
- Add the chopped pecans, stirring frequently for about 3–5 minutes until golden brown and fragrant.
- Remove from heat and let the pecans cool completely.
Step 2: Prepare the Ice Cream Base
- In a saucepan, combine heavy cream, milk, brown sugar, and granulated sugar, heating over medium heat until the sugars dissolve (do not boil).
- Stir in the remaining 2 tablespoons of butter, allowing it to melt completely.
- Remove from heat, add the vanilla extract and salt, and let the mixture cool to room temperature.
- Transfer the mixture to the refrigerator and chill for at least 2 hours.
Step 3: Churn the Ice Cream
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
- During the last 5 minutes of churning, fold in the toasted pecans.
Step 4: Freeze and Serve
- Transfer the churned ice cream to an airtight container, cover with parchment paper, and freeze for at least 4 hours.
- Let it sit at room temperature for 5 minutes before serving.
No-Churn Method:
- Pour the cooled mixture into a shallow dish, stir in the pecans, and freeze. Stir every 30 minutes for 3 hours to ensure a creamy texture.
Notes
- For a softer texture, add a tablespoon of bourbon or vodka to the base before freezing.
- If the ice cream is too firm, let it sit for 5–10 minutes before scooping.
- Substitute pecans with walnuts or almonds for a different flavor twist.
- Use coconut milk and dairy-free butter for a vegan-friendly version.
- Store in an airtight container for up to 2 weeks.