Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Butter Pecan Ice Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 77 reviews

This rich and creamy Butter Pecan Ice Cream recipe features a luscious custard base infused with vanilla and optional almond and cinnamon extracts, complemented by toasted buttered pecans for a perfect balance of sweet and nutty flavors. With a smooth texture developed through careful cooking and chilling, it makes a delightful homemade frozen dessert perfect for any occasion.

  • Total Time: 4 hours 35 minutes
  • Yield: 8 servings

Ingredients

Custard Base

  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/3 cup light brown sugar
  • 1/3 cup white granulated sugar
  • 4 egg yolks
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract (optional)
  • 1/2 tsp salt
  • 1/2 tsp cinnamon (optional)

Butter Pecans

  • 3 tbsp butter
  • 1 cup chopped pecans
  • 1 tbsp sugar
  • 1/4 tsp salt

Instructions

  1. Make the Custard Base: Separate the 4 egg yolks into a mixing bowl and add the ground cinnamon, vanilla extract, and almond extract. Whisk together until combined and set aside.
  2. Warm the Dairy Mixture: In a medium saucepan, combine heavy cream, whole milk, brown sugar, white sugar, and a pinch of salt. Whisk over medium heat until the sugars dissolve and the mixture is warm but not scalding. Then reduce heat to low.
  3. Temper the Eggs: Gradually add about 1 cup of the warm cream mixture to the egg yolks while whisking continuously to temper the eggs and prevent curdling. Slowly pour this mixture back into the saucepan, whisking constantly to combine fully.
  4. Cook the Ice Cream Base: Increase the heat to medium and cook the custard, whisking frequently, until it reaches 170°F. Be careful not to exceed this temperature to avoid curdling. Remove from heat immediately and transfer to a heat-safe container. Cover and refrigerate for at least 4 hours or overnight to chill thoroughly.
  5. Prepare the Butter Pecans: In a skillet over high heat (preferably not non-stick), melt the butter. Add sugar and a pinch of salt, whisking until the sugar dissolves. Add the chopped pecans, reduce heat to medium, and toast for 4-5 minutes while stirring constantly to avoid burning, until fragrant and golden brown. Remove from heat and let cool completely.
  6. Churn the Ice Cream: Once the custard is chilled, stir it and pour into an ice cream maker. Churn according to manufacturer instructions, usually about 20 minutes, until thick and creamy. Add the cooled butter pecans and mix until evenly distributed.
  7. Serve or Freeze: Serve the ice cream immediately as a soft-serve or transfer to an airtight container and freeze for a few hours to firm up before serving. Enjoy your homemade Butter Pecan Ice Cream!

Notes

  • Use a thermometer to avoid overheating the custard base and prevent curdling.
  • Allow the butter pecans to cool completely before adding to the ice cream to ensure proper texture.
  • For best flavor, chill the custard overnight if possible.
  • If an ice cream maker is unavailable, the mixture can be stirred every 30 minutes in the freezer until firm, though texture may vary.
  • Optional extracts like almond and cinnamon enhance the flavor but can be omitted if preferred.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Churning
  • Cuisine: American

Find it online: https://allyumcooks.com/butter-pecan-ice-cream-recipe/