Butter Pecan Ice Cream
This homemade Butter Pecan Ice Cream is rich, creamy, and packed with toasted pecans and browned butter for the ultimate nutty flavor. Perfectly smooth and indulgent, this ice cream is easy to make with simple ingredients and can be churned with or without an ice cream maker.
Equipment
- 1 Ice cream maker (optional but recommended)
- 1 Medium saucepan
- 1 Mixing bowl (large)
- 1 Mixing bowl (small)
- 1 whisk
- 1 Wooden spoon or silicone spatula
- 1 Measuring Cups & Spoons
- 1 Freezer-safe container with lid
Ingredients
- 1 cup Pecans chopped
- ½ cup Unsalted butter
- 1 ½ cups Whole milk
- 1 ½ cups Heavy cream
- ¾ cup Granulated sugar
- 4 large Egg yolks
- 1 tsp Vanilla extract
- ¼ tsp Salt
Instructions
Step 1: Toast the Pecans
- In a dry skillet over medium heat, toast the chopped pecans for 5-7 minutes, stirring frequently until they become fragrant and slightly golden.
- Remove from heat and set aside to cool.
Step 2: Brown the Butter
- In a saucepan over medium heat, melt the butter and continue cooking until it turns golden brown and develops a nutty aroma (about 3-4 minutes).
- Remove from heat and allow it to cool slightly.
Step 3: Prepare the Ice Cream Base
- In a medium saucepan, combine milk and heavy cream over low heat. Stir occasionally until the mixture is warm but not boiling.
- In a separate bowl, whisk together egg yolks and sugar until smooth and pale.
- Slowly pour 1/2 cup of the warm milk mixture into the egg yolks while whisking constantly to temper the eggs.
- Gradually return the tempered egg mixture to the saucepan and cook over low heat, stirring continuously until the mixture thickens slightly (about 5 minutes).
Step 4: Combine Ingredients
- Remove the custard from heat and stir in the browned butter, vanilla extract, and salt.
- Allow the mixture to cool to room temperature, then cover and refrigerate for at least 3-4 hours (or overnight for best results).
Step 5: Churn & Freeze
- Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions (typically 20-25 minutes).
- In the last 5 minutes of churning, add the toasted pecans.
Step 6: Final Freezing
- Transfer the churned ice cream into a freezer-safe container, smooth the top, and cover with a lid or plastic wrap.
- Freeze for at least 4 hours or until firm.
Step 7: Serve & Enjoy
- Allow the ice cream to sit at room temperature for 5 minutes before scooping. Serve and enjoy!
Notes
- No Ice Cream Maker? Pour the chilled mixture into a shallow container and freeze. Stir every 30 minutes for the first 3 hours to break up ice crystals and create a smoother texture.
- Nut Variations: Swap pecans for walnuts or almonds for a different flavor twist.
- Storage: Keep in an airtight container in the freezer for up to 3 weeks.