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Homemade Butter Pecan Ice Cream

Helen T. Patterson
This Homemade Butter Pecan Ice Cream recipe combines the rich, nutty flavor of roasted pecans with a creamy, velvety custard base.
It’s the perfect treat for any occasion, whether enjoyed in a bowl, on a cone, or as part of a sundae.
With easy-to-follow steps and simple ingredients, you can make this indulgent dessert right at home.
The roasting of the pecans gives the ice cream a warm, toasty flavor, making each bite a delightful experience.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8 Servings
Calories 400 kcal

Equipment

  • Ice Cream Maker – 1 unit
  • Saucepan - 1 unit
  • Mixing Bowls – 2 units
  • Skillet (for toasting pecans) - 1 unit
  • Whisk: 1 unit
  • Spatula: 1 unit
  • Airtight Storage Container: 1 unit

Ingredients
  

  • 2 cups Heavy cream
  • 1 cup Whole milk
  • 5 large Egg yolks
  • ¾ cup Granulated sugar
  • 2 tablespoons Brown sugar
  • 1 tablespoon Vanilla extract
  • 1 cup Chopped pecans
  • 2 tablespoons Unsalted butter

Instructions
 

Roast the Pecans:

  • In a skillet, melt 2 tablespoons of butter over medium heat.
    Add the chopped pecans and 2 tablespoons of brown sugar.
    Stir constantly and roast for 5-7 minutes, or until the pecans are golden and fragrant.
    Remove from heat and set aside to cool.

Make the Ice Cream Base:

  • In a saucepan, combine the heavy cream and whole milk.
    Heat over medium heat, stirring occasionally, until it begins to steam (but do not boil).
    In a separate mixing bowl, whisk the egg yolks and granulated sugar until smooth and pale.

Temper the Eggs:

  • Gradually pour a small amount of the heated cream mixture into the egg yolks, whisking constantly to temper the eggs.
    Slowly add the egg mixture back into the saucepan, stirring continuously, and cook over low heat for 5-7 minutes until the custard thickens enough to coat the back of a spoon.

Chill the Base:

  • Remove from heat and stir in the vanilla extract.
    Transfer the custard to a clean bowl and cover with plastic wrap, pressing it against the surface to prevent a skin from forming.
    Chill in the refrigerator for at least 4 hours or overnight.

Churn the Ice Cream:

  • Once the custard is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions, typically for about 20-25 minutes until it reaches a soft-serve consistency.

Add the Pecans:

  • Once the ice cream has finished churning, fold in the roasted pecans.

Freeze to Set:

  • Transfer the ice cream to an airtight container and freeze for at least 4 hours or until it reaches a firm consistency.

Serve:

  • Let the ice cream sit at room temperature for 5-10 minutes before scooping. Serve in bowls or cones and enjoy!

Notes

  • Chill the custard thoroughly: Make sure to chill the custard for several hours or overnight for the best texture and to allow the flavors to meld.
  • Storing: Keep your homemade butter pecan ice cream in an airtight container in the freezer for up to 2 weeks for optimal freshness.
  • Texture tips: If you don’t have an ice cream maker, you can manually stir the ice cream every 30 minutes while freezing to prevent ice crystals from forming and achieve a smoother texture.
  • Add-ins: Feel free to customize the ice cream with other mix-ins like chocolate chips, caramel swirls, or even toffee bits for extra sweetness.
Keyword Homemade Butter Pecan Ice Cream