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Butter Pecan Ice Cream

A delightful homemade dessert combining creamy custard with toasted pecans, perfect for hot summer days and family gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dessert, Ice Cream
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Custard Base
  • 2 cups heavy cream Creates a rich and creamy base for the ice cream.
  • 1 cup whole milk Adds creaminess while balancing the heaviness of the cream.
  • 3/4 cup light brown sugar Provides a subtle molasses flavor and sweetness.
  • 1/4 cup white granulated sugar Sweetens the mixture while allowing other flavors to shine.
  • 6 large egg yolks Enrich the custard and help create a velvety texture.
  • 1 teaspoon vanilla extract Enhances flavor with a warm aromatic touch.
  • 1 teaspoon almond extract Adds a lovely nutty essence (optional).
  • 1/4 teaspoon salt Balances sweetness and enhances overall flavor.
For the Buttered Pecans
  • 1/2 cup chopped pecans Adds crunch and nutty flavor, making the ice cream special.
  • 2 tablespoons butter Helps create a rich caramel flavor for the pecans.
  • 2 tablespoons sugar Provides additional sweetness for the pecans.
  • Optional: 1/2 teaspoon cinnamon Provides a hint of warmth and spice.

Method
 

Preparation
  1. In a saucepan, combine heavy cream, whole milk, light brown sugar, white sugar, and salt. Heat over medium heat until the sugar dissolves.
  2. In a bowl, whisk the egg yolks until smooth. Gradually add a small amount of the warm mixture into the yolks, stirring continuously.
  3. Pour the egg mixture back into the saucepan. Continue to cook on low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
Cooking
  1. In a skillet, melt the butter over medium heat. Add the chopped pecans and sugar, stirring continuously until the pecans are toasted and caramelized, about 5 minutes.
  2. Remove the saucepan from heat and stir in the vanilla extract and almond extract. Let the mixture cool completely in the refrigerator for at least 2 hours or until chilled.
Serving
  1. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions.
  2. Fold in the buttered pecans before transferring to a freezer-safe container. Freeze for several hours until set.

Notes

Store any leftovers in an airtight container in the freezer for best texture and freshness. Serve in a chilled bowl for a delightful presentation.