Go Back
–+ servings
Butter Pecan Ice Cream

Creamy Butter Pecan Ice Cream with Southern Charm at Home

Indulge in homemade Butter Pecan Ice Cream, a Southern classic bursting with rich flavors and crunchy pecans.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 45 minutes
Servings: 8 scoops
Course: Desserts
Cuisine: Southern
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ice Cream Base
  • 2 cups Heavy Cream Substitute with half-and-half for a lighter version.
  • 1 cup Whole Milk Full-fat is preferred for best results.
  • 4 large Egg Yolks Essential for a smooth custard base.
  • 3/4 cup Granulated Sugar Sweetens the mixture perfectly.
  • 1/4 cup Brown Sugar Adds depth and caramel flavor.
  • 1 teaspoon Vanilla Extract Use pure vanilla for optimal flavor.
  • 1 pinch Salt Enhances overall flavor.
Pecan Mix
  • 2 tablespoons Unsalted Butter Used for toasting pecans.
  • 1 cup Chopped Pecans A key ingredient that can be substituted with other nuts.
  • 1 teaspoon Cinnamon Optional, adds warmth and spice.
  • 2 tablespoons Bourbon Optional, infuses a Southern twist.

Equipment

  • Medium saucepan
  • Whisk
  • Ice Cream Maker
  • Fine-mesh sieve
  • Skillet

Method
 

Preparation Steps
  1. In a medium saucepan, gently heat 2 cups of heavy cream and 1 cup of whole milk over medium heat for about 5-6 minutes, watching for small bubbles.
  2. Whisk together 4 large egg yolks with ¾ cup of granulated sugar and ¼ cup of brown sugar until pale and creamy, about 2-3 minutes.
  3. Carefully pour half of the warm cream into the egg yolk mixture while whisking continuously.
  4. Pour the tempered egg mixture back into the saucepan with remaining cream and cook over low heat for about 5-7 minutes until thickened.
  5. Remove from heat, strain the custard through a fine mesh sieve into a clean bowl, stir in 1 teaspoon of vanilla extract and a pinch of salt, then chill in the refrigerator for at least 4 hours.
  6. Toast pecans by heating 2 tablespoons of unsalted butter in a skillet, adding 1 cup of chopped pecans, and cooking until golden and fragrant.
  7. After the custard has chilled, churn it in your ice cream maker for about 20-25 minutes, adding the cooled pecans during the last few minutes.
  8. Transfer the ice cream to a freezer-safe container, smooth the top, cover, and freeze for at least 4 hours before serving.

Nutrition

Serving: 1scoopCalories: 300kcalCarbohydrates: 30gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 80mgPotassium: 180mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 150mgIron: 0.5mg

Notes

Allow the ice cream to sit out for 10-15 minutes before serving for easier scooping. Store in an airtight container in the freezer for up to 3 months.

Tried this recipe?

Let us know how it was!