Classic and luxurious—Butter Pecan Ice Cream is all about toasted nuts, real butter, and ultra-creamy custard 😌🍨
Here’s a homemade, old-fashioned version that tastes like an ice cream parlor classic.
🧈🥜 Butter Pecan Ice Cream
Ingredients (makes ~1 quart)
Butter Pecans
- 1 cup pecan halves, chopped
- 3 tbsp unsalted butter
- ¼ tsp salt
Ice Cream Base
- 1½ cups whole milk
- 1½ cups heavy cream
- ¾ cup brown sugar
- 4 large egg yolks
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
- Pinch of salt
Instructions
1️⃣ Butter the pecans
- Melt butter in a skillet over medium heat.
- Add pecans + salt.
- Toast 4–6 minutes until fragrant and golden.
- Cool completely.
2️⃣ Make the custard
- Heat milk, cream, and brown sugar until steaming (not boiling).
- Whisk egg yolks in a bowl.
- Slowly pour hot milk into yolks while whisking.
- Return mixture to pan.
- Cook on low, stirring constantly, until it thickens (coats the spoon).
3️⃣ Finish the base
- Remove from heat.
- Stir in butter, vanilla, and salt.
- Chill at least 4 hours (overnight is best).
4️⃣ Churn
- Churn in ice cream maker according to instructions.
- Add buttered pecans in the last minute.
5️⃣ Freeze
- Transfer to container.
- Freeze 2–4 hours until scoopable.
🔥 Pro Tips
- Brown sugar = deeper caramel flavor
- Cool pecans fully so they stay crunchy
- Custard base = creamy, not icy
🔄 Variations
- No eggs: skip yolks, add 1 tbsp cornstarch to milk
- Extra buttery: add 1 more tbsp butter to base
- Maple butter pecan: swap half the sugar for maple syrup
- Southern style: add a splash of bourbon 😏
Want a no-churn version, dairy-free, or store-bought ice cream upgrade next? 🍦
