Homemade Butter Pecan Ice Cream Recipe
Creamy, nutty, and delightfully rich, this homemade butter pecan ice cream is a southern classic you can make right in your kitchen. Toasted buttery pecans bring a deep, caramelized flavor that blends perfectly with the smooth vanilla base. Perfect for summer days, family gatherings, or a sweet midnight treat.
Ingredients
- 1 cup pecans chopped
- 3 tbsp unsalted butter
- 1 ½ cups heavy cream
- 1 ½ cups whole milk
- ¾ cup brown sugar packed
- 4 large egg yolks
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Melt butter in a skillet over medium heat. Add pecans and toast for 3–4 minutes until fragrant. Remove from heat and set aside.
- In a saucepan, heat cream, milk, and half of the sugar until just simmering.
- In a separate bowl, whisk egg yolks with remaining sugar until pale.
- Slowly pour hot cream mixture into egg yolks, whisking constantly.
- Return mixture to the saucepan and cook on low heat until it thickens enough to coat the back of a spoon.
- Remove from heat, stir in vanilla and salt. Let cool, then refrigerate for at least 4 hours.
- Churn in an ice cream maker according to manufacturer’s instructions.
- In the last few minutes of churning, add toasted pecans.
- Freeze for at least 2 hours before serving.
Notes
- For deeper flavor, toast pecans with a pinch of cinnamon.
- Use half-and-half instead of milk for an extra creamy texture.
- Store in an airtight container to prevent freezer burn.