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
