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Homemade Butter Pecan Ice Cream

Homemade Butter Pecan Ice Cream

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

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Chill the Base: Allow the custard to cool to room temperature, then refrigerate for several hours or overnight to chill thoroughly.
  6. 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.
  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.

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

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 300
  • Sugar: 20g
  • Sodium: 90mg
  • Fat: 25g
  • Saturated Fat: 15g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 140mg

Keywords: butter pecan ice cream, homemade ice cream, custard ice cream, roasted pecans, creamy ice cream, nut-flavored dessert

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