5 from 24 votes
Butter Pecan Ice Cream Recipe
Butter Pecan Ice Cream is a homemade frozen dessert featuring toasted pecans sautéed in butter, combined with a creamy custard base made from half and half, eggs, brown sugar, cream, and vanilla. The custard is carefully cooked to thicken without curdling, then chilled before being churned in an ice cream maker for a smooth, rich texture. The butter-toasted pecans add a nutty and slightly caramelized flavor enhancing the classic ice cream base.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
8 hrs
Total Time
8 hrs 20 mins
Servings:
4
servings
Calories:
510 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 tbsp butter
- ½ cup pecan pieces
- ¾ cup light brown sugar tightly packed
- 1 ⅔ cups half and half
- 2 egg whisked
- ⅓ cup heavy whipping cream
- 1 tsp vanilla extract
- pinch salt optional, sea salt
Instructions
- Depending on your ice cream machine, you may need to first place your ice cream bowl in the freezer overnight.
- First, add butter and pecan pieces to a skillet over low heat. Cook for 4 to 5 minutes or until light roasted. Stir occasionally to prevent burning. Place on paper towel to soak up the excess butter and fully cool down.
- In a large skillet, add half and half. Heat until warm, but not yet boiling. Then, add in brown sugar. Stir until sugar has dissolved.
- Add whisked eggs to a bowl. Very slowly pour ½ cup of the heated half and half mixture into the whisked eggs. Quickly whisk to prevent curdling.
- Then, pour this egg mixture into the skillet. Continue whisking over low heat until warm, but not yet boiling. Cook until mixture coats the back of a spoon. See photos above for reference. Turn off heat.
- Add ice cubes to a large mixing bowl. Place a smaller mixing bowl on top of the ice cubes.
- Pour the skillet mixture into the smaller mixing bowl. Stir for 1 minute.
- Add in heavy whipping cream and vanilla. Stir to combine.
- Place plastic wrap onto the surface of the ice cream custard. Place bowl in fridge for at least 4 hours, up to overnight.
- Once chilled, remove plastic wrap. Pour custard mixture into the frozen ice cream maker bowl. Make according to ice cream maker instructions.
- Once ice cream texture is achieved, turn off machine. Stir in toasted pecans.
- Transfer to a freezer safe bowl or pan. Freeze for at least 2 hours. Serve!
Cup of Yum
Notes
- Pre-freeze the ice cream maker bowl overnight for proper churning.
- Temper eggs slowly by adding warm custard gradually while whisking to avoid curdling.
- Cool the custard thoroughly before churning in the ice cream maker; refrigerate for at least 2 hours or overnight.
- Use an ice cream machine for best results; hand-freezing methods are not recommended.
- Store ice cream in the freezer for at least 2 hours before serving to achieve proper firmness.
- One serving approximates two scoops.
Nutrition Information
Calories
510kcal
(26%)
Carbohydrates
48g
(16%)
Protein
8g
(16%)
Fat
33g
(51%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
12g
(60%)
Trans Fat
0.1g
(5%)
Cholesterol
147mg
(49%)
Sodium
132mg
(6%)
Potassium
295mg
(6%)
Fiber
1g
(4%)
Sugar
46g
(92%)
Vitamin A
862IU
(17%)
Vitamin C
1mg
(1%)
Calcium
178mg
(18%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 510
% Daily Value*
| Calories | 510kcal | 26% |
| Carbohydrates | 48g | 16% |
| Protein | 8g | 16% |
| Fat | 33g | 51% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 147mg | 49% |
| Sodium | 132mg | 6% |
| Potassium | 295mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 46g | 92% |
| Vitamin A | 862IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 178mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.