Homemade Butter Pecan Ice Cream

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Rich, creamy, and filled with toasted pecan pieces in every bite, this Homemade Butter Pecan Ice Cream is the kind of dessert that defines indulgence. Imagine smooth vanilla custard, caramelized buttery notes, and the unmistakable crunch of roasted pecans. It’s a scoop of Southern comfort with every spoonful.

Unlike store-bought varieties that can be overly sweet or lack real pecan depth, this homemade version allows the warm nuttiness of the pecans to shine. The base is custard-style, giving it a silkier texture, and every batch can be tailored to your preferred balance of sweet and nutty. Whether it’s for a holiday table or a summer barbecue, this ice cream always earns rave reviews.

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Ingredients for this Homemade Butter Pecan Ice Cream

• 1 cup pecan halves
• 2 tablespoons unsalted butter
• 1/4 teaspoon salt
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup packed brown sugar
• 4 large egg yolks
• 1 tablespoon vanilla extract
• Optional: 1 tablespoon bourbon for depth (and softness)

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Step 1: Toast the Pecans

In a medium skillet, melt the butter over medium heat. Add the pecans and salt, stirring frequently until the pecans are golden and fragrant, about 4-5 minutes. Remove from heat and let cool completely.

Step 2: Prepare the Custard Base

In a saucepan, heat the cream, milk, and brown sugar over medium heat. Stir frequently until the mixture is steaming but not boiling. In a separate bowl, whisk the egg yolks until smooth.

Step 3: Temper the Egg Yolks

Slowly drizzle about 1 cup of the hot cream mixture into the egg yolks, whisking constantly. Then pour the egg mixture back into the saucepan.

Step 4: Cook the Custard

Return the pan to medium heat and stir constantly until the custard thickens slightly and coats the back of a spoon (170°F on a thermometer). Do not boil. Remove from heat and stir in the vanilla (and bourbon, if using).

Step 5: Chill the Mixture

Strain the custard through a fine mesh sieve into a clean bowl. Cool to room temperature, then refrigerate for at least 4 hours or overnight.

Step 6: Churn and Freeze

Churn the custard in your ice cream maker according to the manufacturer’s instructions. When it reaches soft-serve consistency, fold in the cooled toasted pecans. Transfer to a lidded container and freeze for at least 4 hours until firm.

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Frequently Asked Questions

How do I keep homemade ice cream from getting too hard?

Adding a tablespoon of alcohol like bourbon or using more cream than milk helps lower the freezing point and keeps the texture creamier.

Can I use store-bought roasted pecans?

Yes, but they won’t have the same fresh, buttery depth as pecans toasted in butter at home.

Is it possible to make this recipe without an ice cream maker?

You can. After chilling the custard, pour it into a shallow container and stir every 30 minutes until it firms up. The texture won’t be as smooth but still delicious.

What if I want a stronger pecan flavor?

Try steeping the toasted pecans in the warm cream for 30 minutes before straining and proceeding with the recipe.

Can I make it dairy-free?

Use full-fat coconut milk and a dairy-free cream alternative. The taste will shift slightly but will still be rich.

What other mix-ins work well?

Toffee bits or swirls of caramel sauce pair beautifully with the butter and pecan combo.

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