Butter Pecan Ice Cream Recipe

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Creamy, nutty, and irresistibly indulgent—Butter Pecan Ice Cream is a southern classic that wins hearts with every luscious bite. With its smooth custard base enriched by buttery toasted pecans, this frozen treat offers a rich and velvety texture with a satisfying crunch. The buttery notes intertwine with the caramelized nutty flavor, creating an unforgettable dessert experience.

Whether you serve it in a crisp waffle cone or as a decadent scoop alongside warm pecan pie, Butter Pecan Ice Cream always delivers that perfect touch of nostalgia and comfort. Making it at home allows you to control the creaminess, sweetness, and level of crunch, making every scoop tailor-made for your taste.

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Ingredients for this Butter Pecan Ice Cream

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup brown sugar
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 1/2 cups chopped pecans
• Optional: a splash of bourbon for depth (about 1 tsp)

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Step 1: Toast the Pecans

In a skillet over medium heat, melt the butter. Add the chopped pecans and cook, stirring frequently, until they become fragrant and slightly browned—about 5–7 minutes. Remove from heat and let them cool completely. This step infuses the nuts with a rich buttery flavor that defines the ice cream.

Step 2: Make the Custard Base

In a medium saucepan, combine the heavy cream, whole milk, and half of the brown sugar. Warm over medium heat until the mixture is steaming but not boiling. Meanwhile, whisk together the egg yolks, the rest of the brown sugar, and salt in a separate bowl.

Step 3: Temper the Eggs

Slowly pour about 1/2 cup of the warm cream mixture into the egg yolks, whisking constantly to prevent curdling. Gradually add the tempered yolks back into the saucepan, whisking continuously. Continue cooking over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.

Step 4: Chill the Mixture

Remove the custard from the heat and stir in the vanilla extract (and bourbon if using). Strain the mixture through a fine mesh sieve into a clean bowl to remove any cooked egg bits. Cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

Step 5: Churn the Ice Cream

Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes. During the last few minutes, add the cooled buttered pecans to incorporate evenly.

Step 6: Freeze and Serve

Transfer the churned ice cream to an airtight container and freeze for at least 4 hours to firm up. Scoop and serve as desired, with extra pecans on top if you’re feeling generous.

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Frequently Asked Questions

Can I make this recipe without an ice cream maker?

Yes! After chilling the custard, pour it into a shallow dish and freeze. Stir every 30 minutes for the first 2–3 hours to break up ice crystals until it’s creamy.

What if I don’t want to use eggs?

You can use cornstarch as a thickener instead. Mix 2 tablespoons of cornstarch with a bit of cold milk and add to the cream mixture before heating.

Can I use white sugar instead of brown?

You can, but brown sugar adds a caramel-like depth that complements the pecans beautifully. White sugar will result in a lighter flavor.

How can I make it dairy-free?

Use full-fat coconut milk and a dairy-free butter alternative. Be aware the flavor and texture will vary slightly.

Is there a way to make it boozy?

Yes, add a splash (1 tsp) of bourbon or dark rum after cooking the custard. It adds flavor and keeps the ice cream slightly softer.

Can I double the batch?

Definitely! Just make sure your ice cream maker has the capacity, or churn in two batches.

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