Indulge your taste buds with the creamy, rich delight of Homemade Butter Pecan Ice Cream. This classic treat combines buttery roasted pecans with smooth, velvety ice cream for a perfectly balanced nutty flavor. Whether you’re a fan of homemade desserts or looking to impress friends and family, this recipe is your gateway to recreating a beloved favorite right in your kitchen. Get ready to experience a luscious, nut-infused indulgence everyone will adore.

Why You’ll Love This Recipe

Rich and Creamy Texture: Every spoonful melts smoothly, thanks to the perfect balance of cream, butter, and sugar.
Crunchy Roasted Pecans: Toasted to perfection, pecans add a satisfying crunch and deep nutty flavor.
Easy to Customize: Simple ingredients make it easy to tweak for dietary preferences or extra flavors.
Perfect for Any Occasion: Whether it’s a casual family dessert or a special treat, it hits the spot every time.
Homemade Comfort: Nothing beats the freshness and satisfaction of making your own ice cream from scratch.

Ingredients You’ll Need

Each ingredient in this Homemade Butter Pecan Ice Cream recipe plays a vital role—adding creaminess, nuttiness, and that golden buttery richness that defines the flavor. Using quality basics ensures your dessert is absolutely irresistible.

Heavy Cream: Provides the luxurious, creamy base essential for smooth ice cream.
Whole Milk: Lightens the cream without losing richness, balancing texture perfectly.
Granulated Sugar: Sweetens the ice cream evenly without overpowering the nutty flavor.
Egg Yolks: Create a rich custard base that thickens beautifully for that velvety mouthfeel.
Unsalted Butter: Adds deep toasted flavor and smoothness when cooking the pecans.
Pecans: The star ingredient, toasted to bring out their natural sweetness and crunch.
Vanilla Extract: Enhances all the flavors with its warm, fragrant notes.
Salt: Balances sweetness and intensifies the buttery and nutty notes.

Variations

One of the best things about this Homemade Butter Pecan Ice Cream is how easy it is to make it your own. Whether you want to accommodate allergies, add extra richness, or give it a unique twist, these variations make customization fun and simple.

Vegan Version: Substitute coconut cream and use maple syrup instead of sugar for a dairy-free delight.
Spiced Butter Pecan: Add cinnamon and a pinch of nutmeg for warm, festive flavors.
Chocolate Chip Butter Pecan: Fold in mini chocolate chips for a luscious, textured surprise.
Salted Caramel Twist: Drizzle homemade salted caramel throughout before freezing for an upscale treat.
Maple Pecan: Replace vanilla with real maple syrup for a beautifully earthy sweetness.

Irresistible Homemade Butter Pecan Ice Cream Recipe

How to Make Homemade Butter Pecan Ice Cream

Step 1: Toast the Pecans

Begin by gently toasting pecans in a skillet with butter and a pinch of salt until golden and fragrant. Set them aside to cool before folding into the ice cream base for maximum crunch and flavor.

Step 2: Prepare the Custard Base

In a saucepan, heat heavy cream, whole milk, and half the sugar until warm but not boiling. Meanwhile, whisk egg yolks with the remaining sugar until pale and creamy.

Step 3: Temper the Eggs

Slowly pour a small amount of the warm milk mixture into the egg yolks while whisking constantly to prevent scrambling. Gradually add the rest of the milk mixture to the eggs, stirring continuously.

Step 4: Cook the Custard

Return the combined mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon. Remove from heat and stir in vanilla extract.

Step 5: Chill the Base

Allow the custard to cool at room temperature before refrigerating for several hours or overnight. This cooling step is key for smooth, creamy ice cream.

Step 6: Churn and Add Pecans

Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. In the final minutes, add the toasted butter pecans so they mix evenly throughout.

Step 7: Freeze to Set

Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours to firm up before serving.

Pro Tips for Making Homemade Butter Pecan Ice Cream

Use Fresh Pecans: Always toast pecans just before using to keep them crunchy and flavorful.
Don’t Skip Chilling: Cool your custard base thoroughly to ensure smooth texture during churning.
Slow Heat for Custard: Cook on low heat and stir constantly to avoid curdling your eggs.
Add Nuts Late: Incorporate pecans at the end of churning for the best texture.
Quality Vanilla: Use pure vanilla extract or vanilla bean for authentic flavor.

How to Serve Homemade Butter Pecan Ice Cream

Garnishes

Top your ice cream with a sprinkle of toasted chopped pecans, a drizzle of warm caramel sauce, or a light dusting of sea salt for an elegant touch that enhances every bite.

Side Dishes

This ice cream pairs beautifully with warm apple pie, chocolate brownies, or freshly baked pecan cookies, making your dessert experience even more delightful.

Creative Ways to Present

Serve scoops in waffle cones or homemade buttered pecan cups, or layer it in parfait glasses with crushed pecans and caramel for a visually stunning treat.

Make Ahead and Storage

Storing Leftovers

Store leftover ice cream in an airtight container to prevent freezer burn and preserve the creamy texture. Make sure the surface is flat to minimize ice crystals.

Freezing

Freeze your Homemade Butter Pecan Ice Cream for up to two weeks for best flavor and texture. Label your container with the date to keep track of freshness.

Reheating

Let ice cream soften at room temperature for about 5-10 minutes before scooping for optimal creaminess without melting completely.

FAQs

Can I make this ice cream without an ice cream maker?

Yes, you can use a no-churn method by freezing the custard base in a shallow container and stirring every 30 minutes to break up ice crystals until creamy.

How long does the Homemade Butter Pecan Ice Cream last in the freezer?

For the best taste and texture, consume within two weeks, though it’s technically safe longer if properly stored.

Can I substitute pecans with other nuts?

Absolutely! Walnuts or almonds work well, but remember to toast them for the best flavor and texture.

What if I don’t have egg yolks?

You can make an egg-free version using a custard base with cornstarch or rely on heavy cream to create texture, though it won’t be quite as rich.

How do I prevent ice crystals in my ice cream?

Thoroughly chill your custard base and churn properly; also, store ice cream in an airtight container and avoid temperature fluctuations in your freezer.

Final Thoughts

Making Homemade Butter Pecan Ice Cream is a rewarding experience that fills your kitchen with irresistible aromas and delivers a luscious, satisfying treat. Whether you’re sharing with loved ones or indulging on your own, this recipe celebrates classic flavors with a homemade touch that can’t be beat. Don’t wait to try it—your next favorite dessert is just a scoop away!

Homemade Butter Pecan Ice Cream

Author: Savannah
Total Time: 8 hours 35 minutes
Yield: About 1 quart (4 servings) 1x
Diet: Gluten Free

Print Recipe

Description

Indulge in the rich, creamy delight of Homemade Butter Pecan Ice Cream, featuring buttery roasted pecans folded into a smooth, velvety custard base. This classic nutty ice cream balances deep toasted flavors with creamy sweetness, perfect for any occasion as a comforting homemade treat.

Ingredients

Scale

For the Ice Cream Base

2 cups Heavy Cream
1 cup Whole Milk
3/4 cup Granulated Sugar (divided)
5 large Egg Yolks
1 teaspoon Vanilla Extract
Pinch of Salt

For the Buttered Pecans

1 cup Pecans
2 tablespoons Unsalted Butter
Pinch of Salt

Instructions

Toast the Pecans: Gently toast pecans in a skillet with the butter and a pinch of salt over medium heat until golden and fragrant. Remove from heat and set aside to cool.
Prepare the Custard Base: In a saucepan, warm the heavy cream, whole milk, and half of the sugar over medium-low heat until the mixture is warm but not boiling. Meanwhile, whisk the egg yolks with the remaining sugar until pale and creamy.
Temper the Eggs: Slowly pour a small amount of the warm milk mixture into the egg yolks while whisking constantly to prevent the eggs from scrambling. Gradually add the rest of the warm milk mixture, stirring continuously.
Cook the Custard: Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Remove from heat and stir in the vanilla extract.
Chill the Base: Allow the custard to cool to room temperature, then refrigerate for several hours or overnight to chill thoroughly.
Churn and Add Pecans: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions. In the last few minutes of churning, add the toasted butter pecans so they mix evenly throughout.
Freeze to Set: Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours to firm up before serving.

Notes

Use fresh pecans and toast them just before adding for maximum crunch and flavor.
Thoroughly chill your custard base to ensure a smooth texture during churning.
Cook the custard over low heat and stir constantly to avoid curdling the eggs.
Add nuts towards the end of churning to maintain the best texture.
Use pure vanilla extract or a vanilla bean for authentic and rich flavor.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Stovetop and Churning
Cuisine: American