If you’ve ever dreamt of capturing the rich, nutty, and buttery flavor of a classic treat, then you’re in for a real delight with this Homemade Butter Pecan Ice Cream. It’s a luscious, creamy dessert that marries toasted pecans with velvety ice cream base, creating the perfect balance of crunch and smoothness in every bite. From the golden, toasted nuts to the sweet, buttery custard, this recipe brings that beloved ice cream flavor right into your own kitchen, inviting you to savor every spoonful with joy.

Homemade Butter Pecan Ice Cream Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients for Homemade Butter Pecan Ice Cream is straightforward, but each one plays a crucial role in building its unforgettable flavor and texture. From the rich cream to the perfectly toasted pecans, every component adds depth and character to this classic dessert.

1 cup heavy cream: Brings the silky richness that makes the ice cream creamy and smooth.

1 cup whole milk: Lightens the texture just enough for a perfect balance with the cream.
3/4 cup granulated sugar: Sweetens the ice cream evenly without overpowering the nuts.

4 large egg yolks: Provides a luscious custard base that gives the ice cream its velvety body.
1 teaspoon pure vanilla extract: Adds a warm, inviting aroma that complements the pecans perfectly.

1/4 cup unsalted butter: Infuses a deep, buttery flavor that defines the “butter” in butter pecan.
1 cup pecans, chopped: Toasted until golden, they deliver that signature nutty crunch and aroma.
1/2 teaspoon sea salt: Enhances all the flavors and balances the sweetness beautifully.

How to Make Homemade Butter Pecan Ice Cream

Step 1: Toast the Pecans

Start by preheating your oven to 350°F (175°C). Spread the chopped pecans evenly on a baking sheet and toast them for about 5 to 7 minutes. Keep an eye on them – you want that lovely golden color and the irresistible nutty aroma. Once toasted, remove and let them cool completely before adding to the ice cream mixture. Toasting the pecans is key—it unlocks their flavor and adds that essential crunch.

Step 2: Warm the Cream and Milk Mixture

In a medium saucepan, combine your heavy cream, whole milk, and sugar over medium heat. Stir frequently until the sugar dissolves and the mixture is warm but not boiling. This warming process melds the sugar and dairy, creating a smooth base ready for the custard step.

Step 3: Temper the Egg Yolks

Whisk your egg yolks in a bowl until smooth. Slowly pour about one cup of the warm cream mixture into the yolks while whisking vigorously. This gentle tempering prevents the eggs from scrambling and ensures a silky custard texture.

Step 4: Cook the Custard

Pour the tempered egg yolk mixture back into the saucepan with the rest of the cream. Cook over medium-low heat, stirring constantly. You’re looking for the custard to thicken enough to coat the back of a spoon, which usually takes around 5 to 7 minutes. This step is crucial as it builds richness and creaminess.

Step 5: Add Butter, Vanilla, and Salt

Remove the pan from heat, then stir in the butter, vanilla extract, and sea salt until everything is fully melted and combined. These ingredients elevate the base, with butter adding that indulgent taste, vanilla providing subtle sweetness, and salt balancing all the flavors.

Step 6: Chill the Mixture

Allow your custard to cool to room temperature, then cover and refrigerate for at least two hours or until thoroughly chilled. Chilling is essential because it helps the ice cream churn to the perfect texture instead of becoming icy.

Step 7: Churn and Add Pecans

Once chilled, pour your custard into your ice cream maker. Follow the manufacturer’s instructions for churning. In the last few minutes, stir in the toasted pecans so they get evenly distributed without losing their crunch.

Step 8: Freeze Until Firm

Transfer the freshly churned ice cream into a container and freeze for at least four hours, or until firm. This resting time helps the ice cream set beautifully, ensuring every scoop is creamy yet holds its shape.

How to Serve Homemade Butter Pecan Ice Cream

Garnishes

When serving, don’t be shy about adding a sprinkling of extra toasted pecans on top—this gives a delightful crunch right before the first bite. A light drizzle of caramel sauce or a pinch of flaky sea salt can also highlight the buttery notes superbly.

Side Dishes

Homemade Butter Pecan Ice Cream pairs wonderfully with warm desserts like pecan pie, apple crisp, or even simple brownies. The hot-and-cold contrast makes for a memorable dessert experience.

Creative Ways to Present

Try scooping your ice cream into a waffle bowl for an extra textural surprise or serve it alongside warm spiced fruit for a mouthwatering twist. For gatherings, make mini ice cream sandwiches using spiced cookies—that combination is sure to impress!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Homemade Butter Pecan Ice Cream in an airtight container in the freezer. Remember to press a piece of parchment paper directly on the surface before sealing to prevent ice crystals from forming and maintain that creamy texture.

Freezing

This ice cream freezes very well. Ensure it’s stored in a shallow container to speed up freezing and to make scooping easier. Avoid frequent temperature changes by keeping it towards the back of the freezer.

Reheating

Ice cream isn’t a candidate for reheating, but if it becomes too firm, simply let it sit at room temperature for 5 to 10 minutes to soften slightly for easier scooping.

FAQs

Can I use other types of nuts instead of pecans?

Absolutely! While pecans are traditional for this ice cream, walnuts or almonds also work well. Just toast them to bring out their full flavor before adding.

Do I need an ice cream maker to make this recipe?

An ice cream maker helps achieve the perfect creamy texture, but if you don’t have one, you can try freezing the mixture and stirring it every 30 minutes until firm, though the texture may be less smooth.

How long does Homemade Butter Pecan Ice Cream last in the freezer?

If stored properly in an airtight container, it can last up to two weeks without significant loss in quality or flavor.

Can I make this recipe dairy-free?

You can substitute the heavy cream and whole milk with coconut cream and almond milk, but it will change the flavor and richness slightly. The pecans and buttery notes might also need adjustment with vegan alternatives.

Why is tempering the eggs important in this recipe?

Tempering prevents the eggs from curdling by gradually raising their temperature, resulting in a smooth custard base essential for creamy ice cream.

Final Thoughts

This Homemade Butter Pecan Ice Cream is not just a dessert; it’s an experience that feels comforting, indulgent, and utterly rewarding to make from scratch. Its rich, buttery custard combined with crunchy toasted pecans brings back nostalgic flavors while giving you the satisfaction of having created a timeless treat at home. I encourage you to dive in and make a batch — it’s guaranteed to become one of your go-to favorites, bringing smiles to everyone lucky enough to taste it.

Homemade Butter Pecan Ice Cream Recipe

★★★★★

5.1 from 22 reviews

Author: Noah
Total Time: 6 hours 35 minutes (including chilling and freezing time)

Yield: Approximately 1 quart (4 servings) 1x
Diet: Vegetarian

Print Recipe

Description

Experience the rich, creamy delight of homemade Butter Pecan Ice Cream. This classic recipe combines toasted pecans with a luscious custard base infused with vanilla and a hint of sea salt, creating a perfectly balanced dessert that’s easy to make and irresistibly delicious.

Ingredients

Scale

Ice Cream Base

1 cup heavy cream
1 cup whole milk
3/4 cup granulated sugar

4 large egg yolks
1 teaspoon pure vanilla extract
1/4 cup unsalted butter

1/2 teaspoon sea salt

Pecans

1 cup pecans, chopped (toasted)

Instructions

Toast Pecans: Preheat your oven to 350°F (175°C). Spread the chopped pecans evenly on a baking sheet and toast them for 5-7 minutes until they become golden and fragrant. Remove them from the oven and set aside to cool completely.

Heat Cream Mixture: In a medium saucepan over medium heat, combine the heavy cream, whole milk, and sugar. Stir frequently until the sugar dissolves and the mixture is warm, but do not let it boil.
Temper Egg Yolks: In a separate bowl, whisk the egg yolks until smooth. Slowly add about 1 cup of the warm cream mixture to the yolks while whisking continuously to prevent curdling.
Cook Custard: Return the tempered yolk mixture to the saucepan with the remaining cream mixture. Cook over medium-low heat, stirring constantly until the custard thickens enough to coat the back of a spoon, about 5-7 minutes.

Add Flavorings: Remove the custard from heat. Stir in the vanilla extract, unsalted butter, and sea salt until fully incorporated.
Chill Mixture: Let the mixture cool to room temperature, then refrigerate for at least 2 hours or until fully chilled to enhance texture and flavor.
Churn Ice Cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. During the last few minutes, add the toasted pecans to evenly distribute them.

Freeze to Set: Transfer the churned ice cream to an airtight container and freeze for at least 4 hours until firm enough to scoop.
Serve and Enjoy: Scoop the butter pecan ice cream into bowls or cones. Optionally garnish with extra toasted pecans for added crunch and flavor.

Notes

Toasting the pecans enhances their flavor and crunch, so don’t skip this step.

Ensure the egg yolks are tempered carefully to avoid scrambling.
Refrigerating the custard before churning helps achieve a smoother, creamier texture.
You can substitute sea salt with regular fine salt, but sea salt gives a better flavor balance.

Store the ice cream in an airtight container to prevent freezer burn and maintain freshness.

Prep Time: 20 minutes
Cook Time: 15 minutes

Category: Dessert
Method: Churning
Cuisine: American

Nutrition

Serving Size: 1/2 cup
Calories: 350
Sugar: 28g

Sodium: 80mg
Fat: 25g
Saturated Fat: 15g

Unsaturated Fat: 8g
Trans Fat: 0.5g
Carbohydrates: 27g

Fiber: 1g
Protein: 5g
Cholesterol: 140mg

Keywords: butter pecan ice cream, homemade ice cream, butter pecan recipe, toasted pecans, creamy ice cream