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Butter Pecan Ice Cream

Close-up of creamy butter pecan ice cream scoops in a white bowl, generously studded with toasted pecans.
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A creamy, homemade butter pecan ice cream recipe with toasted pecans.

Ingredients

Scale
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 5 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup pecan halves
  • 4 tablespoons unsalted butter
  • 2 tablespoons brown sugar

Instructions

  1. Toast the pecans: In a dry skillet over medium heat, toast the pecan halves until fragrant, about 3-5 minutes. Remove from skillet and set aside.
  2. Make the custard base: In a medium saucepan, whisk together the heavy cream, whole milk, granulated sugar, egg yolks, vanilla extract, and salt.
  3. Cook the custard: Heat the mixture over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon. Do not boil.
  4. Strain and chill: Pour the custard through a fine-mesh sieve into a clean bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight.
  5. Prepare the buttered pecans: In the same skillet used for toasting, melt the butter over medium heat. Add the toasted pecans and brown sugar. Cook, stirring, until the sugar is dissolved and the pecans are coated and slightly caramelized, about 2-3 minutes. Spread the pecans on a parchment-lined baking sheet to cool completely. Once cooled, roughly chop them.
  6. Churn the ice cream: Pour the chilled custard base into your ice cream maker and churn according to the manufacturer’s instructions.
  7. Add the pecans: During the last few minutes of churning, add the chopped buttered pecans to the ice cream maker.
  8. Freeze: Transfer the churned ice cream to an airtight container and freeze for at least 2-4 hours, or until firm.

Notes

  • For extra flavor, you can lightly toast the pecans in the oven at 350°F (175°C) for 8-10 minutes.
  • Ensure your custard base is thoroughly chilled before churning for the best results.
  • Store homemade ice cream in an airtight container in the freezer for up to 2 weeks.

Nutrition

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