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Homemade Butter Pecan Ice Cream Recipe

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This homemade Butter Pecan Ice Cream combines a creamy, rich ice cream base with toasted buttered pecans for a delightful crunch and nutty flavor. Sweetened condensed milk and vanilla enhance the smooth texture and irresistible taste, with an optional caramel swirl for extra indulgence.

Ingredients

4 eggs

1.5 cups sugar

1/2 can (about 7 oz) sweetened condensed milk

1.5 tablespoons good quality vanilla

4 cups milk (whole, 2%, half and half, or heavy cream)

3/4 cup chopped pecans

3 tablespoons butter

1 tablespoon sugar

Instructions

  1. In a large mixing bowl, beat the eggs for 1-2 minutes. Add sugar and continue beating until well combined.
  2. Add vanilla, milk, and sweetened condensed milk, blending until smooth. (Optional: gently heat over low heat to cook the eggs, stirring constantly, for safety and custard-like texture.)
  3. Pour the mixture into your ice cream machine and follow the manufacturer’s instructions for processing.
  4. Melt butter in a large pan over medium-high heat. Add sugar and stir until dissolved.
  5. Add chopped pecans, reduce heat to medium, and gently toss until pecans are toasted (about 5 minutes), watching closely to avoid burning.
  6. Transfer pecans to a plate and let cool.
  7. A few minutes before the ice cream finishes churning, add the buttered pecans to the machine to mix them evenly.
  8. Serve immediately as soft serve, or transfer to a freezer-safe container and freeze for 2 to 4 hours until firm.
  9. For optional caramel topping: layer half the ice cream in a container, spread caramel, add remaining ice cream, add more caramel, and gently swirl with a butter knife. Freeze 2-4 hours before serving.

Notes

  • Use heavy cream or half-and-half for a richer texture.
  • Substitute pecans with toasted walnuts or almonds for variation.
  • Add bourbon or rum for an adult version.
  • Mix in chocolate chips or fudge sauce instead of caramel.
  • Reduce sugar or use sugar substitute for lower sugar option.
  • Store ice cream in an airtight container up to 2 weeks.
  • Let ice cream soften 5-10 minutes before scooping if too hard.
  • Do not refreeze melted ice cream to maintain texture and safety.
  • You can prepare buttered pecans ahead and store at room temperature.
  • Pasteurized eggs or egg substitutes are safe alternatives.

Nutrition

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