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Homemade Butter Pecan Ice Cream

Homemade Butter Pecan Ice Cream

  • Author: Anna
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 6 hours 35 minutes
  • Yield: About 1 quart (4 servings) 1x
  • Category: Dessert
  • Method: Stovetop, Churned Ice Cream
  • Cuisine: American
  • Diet: Vegetarian

Description

Homemade Butter Pecan Ice Cream is a creamy, nutty dessert that combines toasted pecans sautéed in real butter with a smooth, custard-based ice cream. Made from scratch using fresh ingredients like heavy cream, whole milk, egg yolks, and vanilla extract, this ice cream offers a perfect balance of rich buttery flavor and satisfying crunch. Ideal for enjoying year-round or as a versatile treat paired with various desserts.

Ingredients

Scale

Ice Cream Base

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar (divided)
  • 5 large egg yolks
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Butter Pecan Topping

  • 4 tablespoons unsalted butter
  • 1 cup pecans

Instructions

  1. Toast the Pecans in Butter: Melt the unsalted butter in a skillet over medium heat. Add the pecans and cook, stirring frequently, until golden brown and fragrant to bring out their rich, nutty flavor while avoiding burning.
  2. Prepare the Custard Base: In a saucepan, combine the heavy cream, whole milk, half of the sugar, and salt. Heat gently until just below simmering. In a separate bowl, whisk the egg yolks with the remaining sugar until the mixture is smooth and pale.
  3. Temper the Egg Yolks: Slowly pour some of the warm cream mixture into the egg yolks while whisking constantly to raise their temperature. Then, return this mixture to the saucepan and cook over low heat, stirring continuously until the custard thickens enough to coat the back of a spoon.
  4. Combine and Chill the Custard: Remove the custard from heat and stir in the vanilla extract. Let the mixture cool slightly, then cover and refrigerate for at least 6 hours or overnight to develop flavor and chill thoroughly.
  5. Freeze and Add Pecans: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions. During the last few minutes of churning, gradually add the toasted butter pecans to ensure even distribution. Transfer the ice cream to a container and freeze until firm, approximately 4 hours.

Notes

  • Stir pecans continuously while toasting to prevent burning and bitterness.
  • Use pasteurized eggs for safety and smooth texture.
  • Allow custard to chill thoroughly for better texture and flavor.
  • Add pecans at the end of churning to keep them crisp.
  • Store ice cream in an airtight container to prevent ice crystals and preserve freshness.

Nutrition

  • Serving Size: 1/2 cup (about 120g)
  • Calories: 310
  • Sugar: 20g
  • Sodium: 90mg
  • Fat: 27g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Trans Fat: 0.5g
  • Carbohydrates: 14g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 150mg

Keywords: butter pecan ice cream, homemade ice cream, butter pecan dessert, creamy ice cream, toasted pecans

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Find it online: https://homeasyrecipes.com/homemade-butter-pecan-ice-cream/