Print

Butter Pecan Ice Cream Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 15 reviews

This rich and creamy Butter Pecan Ice Cream recipe combines a smooth custard base infused with vanilla and cinnamon with buttery toasted pecans for a classic, indulgent dessert. With a perfect balance of sweet, nutty, and creamy flavors, this homemade ice cream is churned to silky perfection and can be enjoyed immediately or frozen for a firmer texture.

Ingredients

Custard Base

  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/3 cup light brown sugar
  • 1/3 cup white granulated sugar
  • 4 egg yolks
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract (optional)
  • 1/2 tsp salt
  • 1/2 tsp cinnamon (optional)

Butter Pecans

  • 3 tbsp butter
  • 1 cup chopped pecans
  • 1/4 tsp salt
  • 1 tbsp sugar

Instructions

  1. Prepare the Custard Base: Separate the 4 egg yolks into a mixing bowl. Add the ground cinnamon, vanilla extract, and almond extract, then whisk together and set aside.
  2. Heat Cream Mixture: In a medium saucepan, combine heavy cream, whole milk, light brown sugar, white granulated sugar, and a pinch of salt. Whisk over medium heat until the sugars dissolve and the mixture is warm but not scalding. Reduce heat to low.
  3. Temper the Eggs: Slowly remove about 1 cup of the warm cream mixture and gradually whisk it into the egg yolk mixture to temper them. Then slowly pour the tempered eggs back into the saucepan while whisking constantly.
  4. Cook the Custard: Increase heat to medium and cook the mixture, whisking frequently, until it reaches 170°F. Avoid exceeding this temperature to prevent curdling. Immediately remove from heat and transfer to a heat-safe container, cover, and refrigerate for at least 4 hours or overnight to chill.
  5. Prepare Butter Pecans: In a skillet set over high heat (preferably not non-stick), melt the butter. Add the sugar and a pinch of salt, whisking until the sugar fully dissolves. Add the chopped pecans, reduce heat to medium, and toast for 4-5 minutes while stirring constantly until golden brown and fragrant. Remove from heat and allow to cool completely on a plate.
  6. Churn the Ice Cream: Once the custard is completely chilled, stir it well and pour into your ice cream maker. Churn according to the manufacturer’s instructions, typically about 20 minutes, until thick and creamy.
  7. Add Pecans and Serve: Mix the cooled pecans into the churned ice cream until evenly distributed. Serve immediately as soft-serve or transfer to an airtight container and freeze for several hours to firm up before serving.

Notes

  • Tempering the eggs is essential to prevent scrambling when mixing with hot cream.
  • Use a candy or instant-read thermometer to monitor the temperature accurately.
  • Butter pecans add texture and flavor; ensure to toast them carefully to avoid burning.
  • If you don’t have an ice cream maker, freeze the custard mixture in a shallow container and stir every 30 minutes until it firms up.
  • For a nut-free version, omit the pecans and substitute with toasted seeds if desired.

Find it online: https://bitezly.com/butter-pecan-ice-cream-recipe/