If you have a soft spot for classic Southern flavors, you are going to absolutely adore this Homemade Butter Pecan Ice Cream Recipe. It blends the comforting warmth of toasted pecans with the rich, creamy indulgence of buttery vanilla custard in a way that feels like a big, delicious hug on a spoon. What makes this recipe truly special is how every ingredient plays its part perfectly—from the nutty crunch of pecans to the velvety smooth texture of the churned ice cream—creating a decadent treat that will have you reaching for seconds (and maybe thirds). Whether you’re making it for a family gathering or a cozy night in, this ice cream is pure bliss in every bite.
Ingredients You’ll Need
Every ingredient in this Homemade Butter Pecan Ice Cream Recipe has a simple yet vital role, working together to build layers of flavor, texture, and that signature golden color. Let’s take a look at the essentials that make this dessert shine.
- Pecans (1 1/2 cups, chopped): Toasted to deepen their nutty flavor and add a satisfying crunch throughout the ice cream.
- Heavy cream (2 cups): The base for richness and creaminess that makes every spoonful luxurious.
- Whole milk (1 cup): Adds smoothness without overpowering, balancing the cream perfectly.
- Brown sugar (3/4 cup, packed): Brings warm caramel notes and sweetness that complements the pecans beautifully.
- Vanilla extract (1 teaspoon): Enhances all the flavors with a delicate, aromatic touch.
- Salt (1/2 teaspoon): Just enough to make all the sweetness pop and round out the flavor.
- Large egg yolks (5): They create the silky custard base that’s key to that creamy, melt-in-your-mouth texture.
- Unsalted butter (1 tablespoon): Adds a subtle richness and helps achieve that classic butter pecan taste.
How to Make Homemade Butter Pecan Ice Cream Recipe
Step 1: Toast Your Pecans
Start by warming your oven to 350°F (175°C). Spread the chopped pecans out on a baking sheet and toast them for about 8 to 10 minutes. Keep an eye on them and stir occasionally—once they turn golden and release that incredible nutty aroma, you’re done. Toasting pecans intensifies that buttery flavor which is the heartbeat of this ice cream.
Step 2: Warm the Cream Mixture
Next, in a saucepan over medium heat, combine your heavy cream, whole milk, brown sugar, and salt. Stir gently until the sugar dissolves and the mixture is warm but not boiling. This step combines the essential sweet and creamy base that will envelop the pecans later.
Step 3: Temper the Egg Yolks
In a separate bowl, whisk the egg yolks thoroughly. To avoid scrambling, slowly add about half a cup of the warm cream mixture into the yolks while whisking continuously. This tempers the eggs so they blend smoothly with the rest of the custard.
Step 4: Cook the Custard
Pour the egg yolk mixture back into the saucepan with the remaining cream and cook it over medium heat. Stir constantly until the custard thickens—using a thermometer to reach 170°F (77°C) is ideal. The custard should coat the back of a spoon without curdling, creating the ultra-smooth texture that defines this Homemade Butter Pecan Ice Cream Recipe.
Step 5: Add Butter and Vanilla, Then Chill
Remove the custard from the heat and stir in the butter and vanilla extract. This final boost deepens the flavor, giving the ice cream its signature buttery richness. Allow it to cool to room temperature before covering and refrigerating it for at least 4 hours or overnight—patience here makes all the difference!
Step 6: Churn the Ice Cream
Once chilled, pour your custard into an ice cream maker and churn according to the manufacturer’s instructions. Just before the ice cream finishes, fold in those perfectly toasted pecans so every bite is studded with nutty crunch.
Step 7: Freeze Until Set
Transfer your freshly churned ice cream into an airtight container and freeze for at least 4 hours. This resting time helps it firm up to that creamy yet scoopable consistency you want for classic butter pecan ice cream magic.
How to Serve Homemade Butter Pecan Ice Cream Recipe
Garnishes
To elevate your ice cream presentation, sprinkle a few extra toasted pecans on top just before serving. A light drizzle of caramel sauce can also add a luscious contrast to the buttery richness, and a pinch of flaky sea salt will emphasize the sweet and salty balance.
Side Dishes
Butter pecan ice cream pairs wonderfully with fruity desserts like warm apple pie or peach cobbler, providing a cool creamy counterpoint to the baked spice. For a more decadent treat, serve alongside a slice of chocolate pound cake or drizzle with a bit of bourbon-infused syrup.
Creative Ways to Present
For a fun twist, serve the ice cream in toasted pecan or waffle cones sprinkled with chopped pecans. You can also create an elegant parfait by layering ice cream with whipped cream and caramelized pecans in a glass. And if you’re feeling festive, a scoop atop a glass of cold brew coffee makes an irresistible adult dessert.
Make Ahead and Storage
Storing Leftovers
Leftover Homemade Butter Pecan Ice Cream Recipe keeps best in an airtight container in the freezer. Press a piece of parchment paper or plastic wrap directly onto the surface before sealing to prevent ice crystals from forming and preserve its creamy texture.
Freezing
After churning, it’s essential to freeze the ice cream for several hours to fully set. Store it at a stable freezer temperature to maintain the smooth consistency and prevent freezer burn. Avoid frequent temperature changes which can affect the delicate balance of flavors and texture.
Reheating
Ice cream is meant to be enjoyed chilled, so reheating isn’t recommended. If it’s frozen solid, let it sit at room temperature for about 5 to 10 minutes before scooping to soften it slightly and make serving easier without losing that creamy texture.
FAQs
Can I use roasted pecans instead of toasting my own?
Absolutely! Roasted pecans can save time and still offer great flavor, but toasting fresh pecans in your oven really enhances that buttery aroma and nutty depth that make this recipe stand out.
Is it possible to make this ice cream without an ice cream maker?
While an ice cream maker gives the best texture, you can make this recipe by freezing the custard in a container and stirring vigorously every 30 minutes until frozen. The texture will be a bit different, but delicious nonetheless!
How long does this Homemade Butter Pecan Ice Cream Recipe last in the freezer?
If properly stored in an airtight container, it can maintain its best quality for up to 2 weeks before the texture and flavor start to decline.
Can I substitute the brown sugar with white sugar?
You can, but brown sugar adds unique caramel notes that white sugar lacks, so the traditional buttery flavor will be less pronounced. For authenticity, brown sugar is recommended.
Why do I need to temper the egg yolks?
Tempering the yolks by slowly adding warm cream prevents them from cooking too quickly and forming lumps. It ensures a silky smooth custard base that’s crucial for the luxury of this ice cream.
Final Thoughts
I cannot encourage you enough to try this Homemade Butter Pecan Ice Cream Recipe if you want to experience the perfect balance of creamy, nutty, and buttery flavors all in one scoop. It’s a timeless classic that feels special whether you make it for a celebration or simply to treat yourself on a cozy day. Once you taste that first bite, you’ll understand why this recipe has a permanent spot in my dessert rotation—and trust me, yours will too.
Print
Homemade Butter Pecan Ice Cream Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 8 hours 50 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Churning
- Cuisine: American
Description
This Homemade Butter Pecan Ice Cream is a rich and creamy dessert featuring toasted pecans swirled into a smooth custard base made with heavy cream, whole milk, and brown sugar. The custard is gently cooked with egg yolks to create a luscious texture and infused with vanilla and buttery notes for a classic Southern treat perfect for warm days or any occasion.
Ingredients
Toasted Pecans
- 1 1/2 cups pecans, chopped
Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Custard
- 5 large egg yolks
- 1 tablespoon unsalted butter
Instructions
- Toast Pecans: Preheat your oven to 350°F (175°C). Spread the chopped pecans evenly on a baking sheet and toast them for 8-10 minutes, stirring occasionally to ensure even browning. This step enhances their flavor and aroma.
- Heat Cream Mixture: In a medium saucepan, combine heavy cream, whole milk, brown sugar, and salt. Warm the mixture over medium heat until the sugar dissolves and it is hot but not boiling, stirring occasionally.
- Temper Egg Yolks: In a separate bowl, whisk the egg yolks. Slowly pour about 1/2 cup of the hot cream mixture into the yolks while whisking constantly to prevent curdling and gradually raise the temperature of the eggs.
- Cook Custard: Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly with a whisk or spatula until the custard thickens enough to coat the back of a spoon and reaches 170°F (77°C) on a kitchen thermometer.
- Finish Custard: Remove the saucepan from heat and stir in the unsalted butter and vanilla extract until fully incorporated. Allow the custard to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to chill.
- Churn Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions. When the ice cream is nearly finished churning, add the toasted pecans to combine them evenly.
- Freeze to Set: Transfer the churned ice cream to an airtight container and freeze for at least 4 hours to set fully before serving. This ensures a firm, scoopable texture.
Notes
- Make sure to toast the pecans evenly to bring out their full nutty flavor without burning them.
- Tempering the egg yolks prevents them from scrambling when added to the hot cream mixture.
- Do not let the custard boil to avoid curdling; maintain gentle heat and constant stirring.
- Chilling the custard thoroughly before churning helps produce a smoother ice cream texture.
- If you don’t have an ice cream maker, you can freeze the mixture in a shallow container, stirring every 30 minutes until firm, although texture may be less creamy.
