This homemade butter pecan ice cream features a rich custard base and buttery toasted pecans for a smooth, creamy, old-fashioned dessert that’s packed with flavor in every bite.
Homemade Butter Pecan Ice Cream
Butter pecan ice cream was always one of my mom’s favorites. As a kid, I never really understood the appeal because I was all about chocolate. If there was a choice between chocolate and anything else, chocolate was going to win every time! But now that I’m older, I’ve come to appreciate some of those more subtle flavors that I used to overlook.
Butter pecan ice cream is a rich, creamy butter-flavored vanilla ice cream filled with toasted pecan pieces. The butter gives the ice cream a warm, almost caramel-like flavor that pairs perfectly with the nutty crunch of the pecans. It’s a simple combination, but one that has stood the test of time. This old-fashioned flavor has been especially popular throughout the South for generations, where pecans are plentiful and show up in everything from pies and pralines to cakes and cookies.
What makes this homemade version extra special is the custard base. Egg yolks create an incredibly smooth, creamy texture that feels a little more indulgent than store-bought ice cream. Combined with buttery toasted pecans, every scoop is rich, velvety, and packed with flavor.
Whether you’re already a butter pecan fan or you’re trying it for the first time, this recipe is a wonderful way to enjoy one of the South’s most beloved ice cream flavors. And if you’re like me, you might find yourself wondering why it took so long to appreciate it!
For your convenience in re-creating this recipe at home, we’ve included shop-able ad links to some of the products and supplies used. Read our disclosure policy here.
Ingredients
- 1/2 cup chopped pecans
- 1 tablespoons butter
- 1 1/2 cups half and half
- 1/2 cup brown sugar
- 2 eggs, beaten
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon maple extract
- 1/8 teaspoon salt
Helpful Kitchen Tools
Instructions
- Toast the Pecans – Cook in a small skillet over medium heat with a Tablespoon of butter for 5 minutes, until the butter starts to brown. Remove from heat and set aside.
- Make the Custard – Add the half and half and brown sugar to a small saucepan, whisking together over medium heat until the mixture begins to steam. Ladle a scoop of the warm cream and brown sugar mixture and add it to the eggs to temper them, whisking to combine. Now pour the tempered egg mixture into the saucepan with the remaining cream mixture. Cook for 2-3 minutes, whisking constantly.
- Make the Ice Cream Mixture – Fill a large bowl with an ice water bath. Place the saucepan in the ice bath and begin whisking to cool down the custard. Add the heavy cream, vanilla and maple extracts and salt, continuing to whisk for a couple more minutes.
- Chill – Pour the mixture into a medium bowl, cover with plastic wrap, and refrigerate for 1 1/2 to 2 hours.
- Churn – Remove the chilled ice cream mixture from the fridge and use a hand mixer to blend for about 3 minutes. Add the toasted pecans and mix.
- Freeze – Pour the ice cream mixture into a loaf pan and freeze overnight.
Video Demo:
Prep Tips
- Storage – Store in an airtight freezer container with a piece of plastic wrap pressed against the surface to help prevent ice crystals. The ice cream should keep for up to 2 weeks. After that, the ice cream may begin to crystallize, as homemade ice cream isn’t made with stabilizers like commercial frozen desserts.
- Temper the Eggs – Tempering beaten eggs is a process in which you slowly raise the temperature. This step is important because it prevents the eggs from scrambling, like they would if you just poured them directly into the hot cream.
- Serving Tip: Let the ice cream sit at room temperature for 5-10 minutes before scooping for the best texture. Running the ice cream scoop under hot water is also helpful.
Homemade Butter Pecan Ice Cream Recipe (Printable Recipe Card)
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Butter Pecan Ice Cream Recipe
Equipment
- small skillet
- Small Saucepan
- whisk
- Mixing bowls
- Electric Mixer
- Standard loaf pan
Ingredients
- 1/2 cup chopped pecans
- 1 tablespoons butter
- 1 1/2 cups half and half
- 1/2 cup brown sugar
- 2 eggs beaten
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon maple extract
- 1/8 teaspoon salt
Instructions
- Toast the pecans in a small skillet over medium heat with a Tablespoon of butter for 5 minutes, until the butter starts to brown. Remove from heat and set aside.
- Add the half and half and brown sugar to a small saucepan, whisking together over medium heat until the mixture begins to steam.
- Ladle a scoop of the warm cream and brown sugar mixture and add it to the eggs to temper them, whisking to combine.
- Now pour the tempered egg mixture into the saucepan with the remaining cream mixture. Cook for 2-3 minutes, whisking constantly.
- Fill a large bowl with an ice water bath. Place the saucepan in the ice bath and begin whisking to cool down the custard.
- Add the heavy cream, vanilla and maple extracts and salt, continuing to whisk for a couple more minutes.
- Pour the mixture into a medium bowl, cover with plastic wrap, and refrigerate for 1 1/2 to 2 hours.
- Remove the chilled ice cream mixture from the fridge and use a hand mixer to blend for about 3 minutes. Add the toasted pecans and mix.
- Pour the ice cream mixture into a loaf pan and freeze overnight.
Video
Notes
- Storage: Store in an airtight freezer container with plastic wrap pressed against the surface for up to 2 weeks.
- Temper the Eggs: Slowly whisk hot cream into the eggs to prevent scrambling.
- Serving: Let ice cream sit at room temperature for 5-10 minutes before scooping. A warm scoop helps too.
Nutrition
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