Luscious Homemade Butter Pecan Ice Cream Recipe for Sweet Bliss

Crafting a delectable homemade butter pecan ice cream brings pure magic to your dessert table.

Creamy textures meld with nutty crunch in this delightful treat.

Southern kitchens have long celebrated this classic flavor combination.

Pecans toasted to golden perfection add irresistible depth and richness.

Sweet cream and caramelized nuts dance together in each spoonful.

Summer afternoons feel instantly more special with this indulgent scoop.

Summer memories await you in every delicious bite.

Best Pairings for Homemade Butter Pecan Ice Cream

• Smooth bourbon or caramel-infused whiskey amplifies the rich, nutty butterscotch notes of the ice cream, creating a sophisticated adult dessert experience.
• Freshly baked apple crumble with cinnamon and brown sugar provides a complementary texture and warmth that perfectly balances the cold, creamy ice cream.
• Dense, rich dark chocolate brownies with a sprinkle of sea salt create a decadent contrast to the sweet, buttery pecan ice cream, elevating each bite's complexity.

How to Keep Homemade Butter Pecan Ice Cream Fresh

• Transfer leftover ice cream to an airtight container with a tight-fitting lid. Press plastic wrap directly onto the surface to prevent ice crystals. Store in the coldest part of the freezer for up to 2 weeks.
• Wrap the container in an additional layer of aluminum foil for extra protection against freezer burn and flavor absorption from other foods.
• Remove ice cream from the freezer and let it sit at room temperature for 5-10 minutes before scooping. This softens the texture and makes it easier to serve.
• Avoid microwaving, as it can destroy the creamy texture. Instead, let the ice cream naturally soften in the refrigerator for the best consistency.

FAQs

• Why do I need to temper the egg yolks?

Tempering prevents the eggs from scrambling by gradually raising their temperature with the warm cream mixture, ensuring a smooth, silky custard base for your ice cream.

• How do I know when the custard is ready?

The custard is done when it thickens enough to coat the back of a spoon and reaches a temperature between 170-175°F, which creates the perfect creamy texture.

• Can I use a different type of nut instead of pecans?

Yes, you can substitute pecans with other nuts like walnuts or almonds, but toasting them first will enhance their flavor and crunch in the ice cream.

Why Homemade Butter Pecan Ice Cream Is Pure Bliss

• Craft Gourmet Delight: Elevate your dessert game with this restaurant-quality butter pecan ice cream that transforms simple ingredients into a luxurious treat.
• Master Culinary Technique: Learn professional custard-making skills through this recipe, developing confidence in creating smooth, rich ice cream from scratch.
• Customize Your Dessert: Easily adapt the recipe by toasting pecans to your preferred level of golden-brown crunchiness, making each batch uniquely yours.
• Impress Family and Friends: Serve a homemade ice cream that looks and tastes more sophisticated than store-bought versions, guaranteed to wow your guests.

Key Ingredients for Homemade Butter Pecan Ice Cream

• Heavy Cream: Provides rich and creamy texture to the ice cream.
• Whole Milk: Adds smooth consistency and helps balance the fat content.
• Granulated Sugar: Sweetens the ice cream and helps create a soft, scoopable texture.

• Egg Yolks: Creates a luxurious, smooth base and helps thicken the ice cream.
• Salt: Enhances the overall flavor of the ice cream.

• Unsalted Butter, Vanilla Extract: Adds depth of flavor and rich, aromatic notes to the ice cream.
• Pecans: Provides a delightful crunch and nutty flavor to the butter pecan ice cream.

How to Make Homemade Butter Pecan Ice Cream Perfectly

Step 1: Warm the Cream Base

Create a luscious foundation by combining heavy cream, milk, half the sugar, and a pinch of salt in a medium saucepan. Heat gently over medium temperature until the mixture starts to simmer softly.

Remove from heat and set aside.

Step 2: Whip Egg Yolks

In a separate bowl, whip egg yolks with remaining sugar until the mixture transforms into a pale, silky texture.

Slowly stream a ladle of warm cream into the yolks, whisking continuously to prevent curdling. Gradually blend the entire cream mixture with the yolk mixture.

Step 3: Create Smooth Custard

Return the blended mixture to the saucepan. Cook on low heat, stirring consistently until the custard thickens enough to smoothly coat the back of a spoon.

The ideal temperature range is between 170-175°F. Avoid boiling to maintain a perfect texture.

Step 4: Enhance with Richness

• Butter
• Vanilla extract

Stir until ingredients are fully integrated. Allow the custard to cool to room temperature, then refrigerate for a minimum of 4 hours or overnight.

Step 5: Churn the Ice Cream

Pour the chilled custard into an ice cream maker. Churn according to manufacturer’s guidelines.

During the final churning minutes, fold in toasted pecans for delightful crunch.

Step 6: Freeze and Set

Transfer the churned ice cream to an airtight container.

Freeze for an additional 2-3 hours to achieve a firm, scoopable consistency before serving.

Tips to Nail Homemade Butter Pecan Ice Cream Every Time

• Spread pecans on a baking sheet and roast at 350°F for 8-10 minutes, stirring once halfway through to ensure even browning and enhance their nutty flavor.
• Temper egg yolks slowly and whisk constantly when adding hot cream to avoid creating scrambled eggs in your custard base.
• Use an instant-read thermometer to monitor custard temperature, removing from heat precisely at 170-175°F for a smooth, creamy consistency.
• Let custard base chill overnight to allow flavors to meld and develop a richer, more complex taste profile.
• Cover ice cream surface with plastic wrap before sealing container to prevent ice crystals and maintain creamy texture during freezing.

Creative Twists on Homemade Butter Pecan Ice Cream

• Dairy-Free Delight: Replace heavy cream and milk with full-fat coconut milk and almond milk, using coconut cream for extra richness. Swap butter with coconut oil for a vegan-friendly version.
• Maple Pecan Variation: Substitute granulated sugar with pure maple syrup, adding a deeper caramel-like sweetness. Use roasted maple-glazed pecans for an enhanced flavor profile.
• Low-Sugar Option: Use monk fruit sweetener or stevia instead of sugar, reducing overall calorie content. Incorporate sugar-free vanilla extract to maintain the classic taste.
• Gluten-Free Nutty Version: Ensure all ingredients are certified gluten-free. Use raw, unsalted pecans toasted in pure avocado oil for a clean, allergen-friendly alternative.

Homemade Butter Pecan Ice Cream Recipe

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4.5 from 11 reviews

• Total Time: 6 hours 30 minutes
• Yield: 6 1x

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Description

Creamy homemade butter pecan ice cream whispers sweet Southern comfort with each indulgent spoonful. Rich, nutty pecans dance through velvety vanilla custard, inviting you to savor summer’s most delightful frozen dessert.

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Ingredients

Scale 1x2x3x

Dairy & Cream:

• 2 cups (473 ml) heavy cream
• 1 cup (237 ml) whole milk
• 5 large egg yolks
• 4 tablespoons (57 g) unsalted butter

Sweeteners & Seasonings:

• 3/4 cup (150 g) granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Nuts:

• 1 cup (120 g) pecans, toasted and roughly chopped

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Instructions

1. Gently warm the cream, milk, partial sugar, and salt in a medium saucepan until it reaches a delicate simmer, then remove from heat.
2. Whisk egg yolks with remaining sugar until they transform into a pale, silky mixture.
3. Gradually introduce the warm cream into the egg yolks, whisking constantly to prevent curdling and create a smooth integration.
4. Return the combined liquid to the saucepan, cooking over low heat while stirring continuously until the custard reaches a thick, coating consistency around 170-175°F, maintaining a careful watch to avoid boiling.
5. Remove from heat and incorporate butter and vanilla extract, ensuring complete and even distribution throughout the custard.
6. Allow the mixture to cool to room temperature, then refrigerate for a minimum of 4 hours or ideally overnight to develop rich flavors.
7. Transfer the thoroughly chilled custard into an ice cream maker and churn according to manufacturer’s guidelines.
8. During the final moments of churning, fold in the toasted pecans, distributing them evenly throughout the creamy base.
9. Transition the freshly churned ice cream into an airtight container and freeze for 2-3 hours to achieve optimal firmness before serving.

Notes

• Toast pecans carefully to enhance their nutty flavor without burning, ensuring a rich, deep taste in every bite.
• Chill the custard thoroughly before churning to guarantee a smoother, creamier ice cream texture.
• Use high-quality vanilla extract or a fresh vanilla bean for an intensely aromatic and authentic flavor profile.
• If lactose-intolerant, substitute heavy cream and milk with coconut cream or almond milk for a dairy-free alternative.

• Prep Time: 30 minutes
• Cook Time: 6 hours
• Category: Desserts
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 445 kcal
• Sugar: 24 g
• Sodium: 85 mg
• Fat: 39 g
• Saturated Fat: 18 g
• Unsaturated Fat: 20 g
• Trans Fat: 0.5 g
• Carbohydrates: 21 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 170 mg