Description

Indulge in a creamy classic with this Homemade Butter Pecan Ice Cream — the ultimate frozen dessert packed with buttery toasted pecans and rich vanilla custard. This easy recipe delivers scoop shop-worthy flavor using just a handful of pantry staples. Perfect for summer treats, holiday desserts, or when you crave a little nostalgic sweetness. Whether you’re looking for quick dessert ideas or unique ice cream recipes to impress, this dish ticks all the boxes. Creamy, crunchy, and comforting, it’s a guaranteed crowd-pleaser.

Ingredients

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)

Instructions

In a skillet, melt butter and toast pecans with salt until golden and fragrant. Let cool.
Heat cream, milk, and brown sugar in a saucepan until steaming.
Whisk egg yolks separately. Slowly temper with a cup of hot cream mixture.
Return egg mixture to pan. Stir over medium heat until thickened (about 170°F).
Stir in vanilla (and bourbon, if using). Strain and chill mixture for 4 hours or overnight.
Churn in an ice cream maker. Fold in toasted pecans.
Freeze in an airtight container for at least 4 hours before serving.

Prep Time: 25 minutes (plus chilling)
Chill Time: 8 hours minimum
Cook Time: 10 minutes
Category: Dessert