Butter Pecan Ice Cream

Butter Pecan Ice Cream is a rich and creamy custard-based ice cream, featuring brown sugar and pecans for a nutty caramel flavor with a delicious crunch.

Ice cream is a favorite dessert with me and my family. Growing up many of us said, “Forget the cake, Mom. We just want ice cream for our birthday.”

The only thing that makes ice cream with friends and family better, is making it yourselves. Homemade ice cream is always so much better than store-bought.

Butter Pecan Ice Cream

This homemade butter pecan ice cream gets its rich and creamy texture from egg yolks tempered with a hot cream mixture. It sounds complicated, but I promise it is not.

If you are looking for ways to streamline the process for this ice cream recipe, I recommend making the custard mixture the day before and letting it chill overnight.

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Butter Pecan Ice Cream Ingredients

The ingredient list isn’t fancy

• 6 egg yolks
• 2 cups of brown sugar divided
• 2 cups of heavy cream
• 4 cups of whole milk
• 3/4 cup of whole pecans
• 1 tablespoon of butter

Butter Pecan Ice Cream Recipe

1. In a large bowl, whisk together the eggs and ½ cup of brown sugar until fluffy. Set aside.
2. In a 6-quart heavy stockpot, whisk together the heavy cream, whole milk, and the remaining brown sugar. Heat over medium heat, stirring frequently, until the sugar is dissolved and the mixture is barely simmering.
3. Gradually pour the hot milk mixture into the egg yolks, whisking continuously to temper them. Return the mixture to the pot and continue to cook over low heat until the mixture thickens slightly and reaches about 170°F. Remove from the heat and let cool. Pour into a container and refrigerate for 4 hours or until completely chilled.
4. Meanwhile, toast the pecans. In a small skillet, melt the butter over medium-high heat. Add the pecans and toast them for about 4 or 5 minutes or until lightly browned and fragrant. Remove from the skillet and let them cool completely. Roughly chop the cooled pecans and set them aside.
5. Pour the chilled custard mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Stir in the pecans immediately after freezing in the ice cream maker.
6. Transfer to a freezer-safe airtight container and freeze for 2-3 hours until firm and scoopable.

No-Churn Ice Cream Recipes

While making custard-based ice cream can be a somewhat time-intensive process, there are lots of no-churn options too for busier days.

Mint Chocolate Chip, Strawberry Shortcake, Peppermint, and Caramel Pumpkin Crunch are a few of the no-churn ice cream flavors that we enjoy making.

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Homemade Butter Pecan Ice Cream

Mary Younkin

Butter Pecan Ice Cream is a rich and creamy custard-based ice cream, featuring brown sugar and pecans for a nutty caramel flavor with a delicious crunch.

Servings: 10 1 cup servings (about 2.5 quarts)

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Ingredients 

1x2x3x

• ▢ 6 egg yolks
• ▢ 2 cups brown sugar divided
• ▢ 2 cups heavy cream
• ▢ 4 cups whole milk
• ▢ 1 tablespoon butter
• ▢ ¾ cup whole pecans

Instructions 

• In a large bowl, whisk together the eggs and ½ cup brown sugar until fluffy. Set aside.
• In a 6 quart heavy stockpot, whisk together the heavy cream, whole milk, and the remaining brown sugar. Heat over medium heat, stirring frequently, until the sugar is dissolved and the mixture is barely simmering.
• Gradually pour the hot milk mixture into the egg yolks, whisking continuously to temper them. Return the mixture to the pot and continue to cook over low heat until the mixture thickens slightly and reaches about 170°F. Remove from the heat and let cool. Pour into a container and refrigerate for 4 hours or until completely chilled.
• Meanwhile, toast the pecans. In a small skillet, melt the butter over medium-high heat. Add the pecans and toast them for about 4 or 5 minutes or until lightly browned and fragrant. Remove from the skillet and let them cool completely. Roughly chop the cooled pecans and set aside.
• Pour the chilled custard mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Stir in the pecans immediately after freezing in the ice cream maker.
• Transfer to a freezer saife airtight container and freeze for 2-3 hours until firm and scoopable.

Nutrition

Calories: 484 kcal | Carbohydrates: 50 g | Protein: 7 g | Fat: 30 g | Saturated Fat: 15 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 10 g | Trans Fat: 1 g | Cholesterol: 185 mg | Sodium: 76 mg | Potassium: 293 mg | Fiber: 1 g | Sugar: 49 g | Vitamin A: 1053 IU | Vitamin C: 1 mg | Calcium: 207 mg | Iron: 1 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!

{originally published 5/24/15 – recipe notes and photos updated 5/24/22}