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Homemade Butter Pecan Ice Cream Recipe
Homemade Butter Pecan Ice Cream is so creamy and smooth with a cooked custard base and loads of buttery, toasted nuts for a fantastic crunch. This wonderful, rich flavor is a much-loved classic for good reason!
Prep Time
15 mins
Cook Time
15 mins
Additional Time
5 hrs
Total Time
5 hrs 25 mins
Servings: 8 -10 servings
Calories: 478 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 4 egg yolks
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Buttered Pecans
- 1/4 cup salted butter
- 1 cup roughly chopped pecans
Instructions
- In a medium saucepan over medium heat, combine the cream, milk, salt, and brown sugar. Cook, stirring frequently, until the liquid is hot and the sugar has dissolved. It should have small bubbles around the edges and steam when you stir it, but it should not come to a simmer or a boil.
- Meanwhile, whisk the egg yolks for 1 minute in a medium bowl until they lighten in color. Gradually add 1/2 to 1 cup of the hot liquid to the egg yolks while whisking. This process is known as "tempering" the eggs which helps them come up to temperature without shocking and scrambling them by adding them directly to the hot liquid. Add the tempered egg yolks into the saucepan with the rest of the hot liquid.
- Continue to cook and stir until the mixture reaches 170 degrees F on a candy thermometer or is thick enough to coat the back of a spoon and leave a clean streak where you run your finger along it. Take off the heat and add the vanilla. Set the pan over an ice water bath to cool it quickly, then transfer to the fridge to chill thoroughly before churning it in an ice cream maker.
- In a nonstick skillet over medium heat, melt the butter. Add the chopped pecans and stir for 3-5 minutes until the nuts are toasted and the butter has browned. Watch the nuts carefully so they don't burn. Remove from the heat and set them aside to cool completely.
- Once the ice cream base is thoroughly chilled, pour it into the frozen base of an ice cream maker and churn for 20-30 minutes until it reaches the consistency of soft serve ice cream. As it churns, the volume will increase because of air being added to the ice cream.
- During the last 2-3 minutes of churning the ice cream, add the cooled pecans and any browned butter from the skillet to the ice cream machine. Once they are mixed in, transfer the ice cream to a freezer-safe container like a bread pan and freeze for at least 4 hours until firm and scoopable.
Cup of Yum
Nutrition Information
Calories
478kcal
(24%)
Carbohydrates
26g
(9%)
Protein
5g
(10%)
Fat
41g
(63%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
4g
Monounsaturated Fat
15g
Trans Fat
1g
Cholesterol
197mg
(66%)
Sodium
133mg
(6%)
Potassium
180mg
(5%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
1239IU
(25%)
Vitamin C
1mg
(1%)
Calcium
113mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8-10 servings
Amount Per Serving
Calories 478
% Daily Value*
| Calories | 478kcal | 24% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 41g | 63% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 197mg | 66% |
| Sodium | 133mg | 6% |
| Potassium | 180mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 1239IU | 25% |
| Vitamin C | 1mg | 1% |
| Calcium | 113mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.