Butter Pecan Ice Cream Recipe

close up of homemade butter pecan ice cream.

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.

Course Dessert

Cuisine American

Keyword ice cream

Prep Time 15

Cook Time 10

Chill & Freeze Time 10

Total Time 10 25

Servings

Calories 318kcal

Cost $12

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

Nutrition information is provided as an estimate only.

Prep Tips:

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