Description
Craving something cold, creamy, and soul-satisfying? This Butter Pecan Ice Cream recipe is your ticket to dessert bliss. With its rich custard base, buttery toasted pecans, and just a hint of caramel sweetness from brown sugar, it’s an indulgent yet classic flavor that hits all the right nostalgic notes. Perfect for a quick frozen treat, a showstopper at summer parties, or simply as a comforting late-night scoop, this easy recipe delivers big on flavor and creamy texture. Whether you’re after easy dessert ideas or looking for a new favorite in your summer lineup, this one checks every box.
Ingredients
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: 1 tsp bourbon (for flavor depth)
Instructions
- Toast the Pecans: In a skillet over medium heat, melt butter and toast pecans until fragrant and browned (5–7 mins). Cool completely.
- Warm the Dairy: In a saucepan, combine cream, milk, and half the sugar. Heat until steaming.
- Whisk the Yolks: In a bowl, whisk egg yolks with remaining sugar and salt.
- Temper the Eggs: Slowly add warm cream to yolks, whisking constantly. Return all to pan.
- Thicken the Custard: Cook over low heat, stirring constantly, until thick enough to coat a spoon.
- Chill: Remove from heat, stir in vanilla and optional bourbon. Strain and chill for 4+ hours.
- Churn: Process in an ice cream maker. Add pecans in final minutes.
- Freeze: Transfer to a container and freeze at least 4 hours before serving.
- Prep Time: 30 minutes (plus chilling/freezing time)
- Freeze Time: Minimum 4 hours
- Cook Time: 20-25 minutes
- Category: Dessert