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Butter Pecan Ice Cream

Indulge in this rich and creamy homemade butter pecan ice cream, featuring toasted pecans and a velvety custard base for a delightful treat any time of the year.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Ice Cream
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Custard Base
  • 2 cups heavy cream Provides the rich base for this ice cream.
  • 1 cup whole milk Adds creaminess to the ice cream.
  • 3/4 cup light brown sugar Delivers a subtle molasses flavor.
  • 1/2 cup white granulated sugar Achieves optimal sweetness.
  • 6 large egg yolks Creates a luscious custard base.
  • 1 tablespoon vanilla extract Infuses warmth and depth.
  • 1/2 teaspoon almond extract Optional, adds nutty flavor.
  • 1/4 teaspoon salt Enhances and balances flavors.
  • 1/2 teaspoon cinnamon Optional, introduces warm spice.
Butter Pecans
  • 4 tablespoons butter Adds richness to the pecans.
  • 1 cup chopped pecans Provides crunchy texture and nutty flavor.
  • 2 tablespoons sugar Helps caramelize the pecans.
  • 1/4 teaspoon salt Enhances sweetness of pecans.

Method
 

Preparation
  1. In a saucepan, whisk together heavy cream, whole milk, brown sugar, white sugar, egg yolks, salt, and optional cinnamon over medium heat.
  2. Cook the mixture while stirring continuously until it thickens slightly, coating the back of a spoon, about 7-10 minutes.
  3. Once thickened, remove from heat and let it cool completely before chilling in the refrigerator for at least 2 hours.
Cooking Pecans
  1. In a skillet, melt butter over medium heat and add chopped pecans.
  2. Stir in sugar and salt, cooking for about 5-7 minutes until pecans are toasted and fragrant.
  3. Remove from heat and let the pecans cool completely.
Churning Ice Cream
  1. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency, usually around 20-25 minutes.
  2. Stir in the cool butter pecans during the last few minutes of churning.
  3. Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.

Notes

Chill your mixing bowl and beaters before whipping the cream for added volume. For a gluten-free dessert, ensure that all ingredients are certified gluten-free. Cover the ice cream with plastic wrap in the container to minimize ice crystals.