Butter Pecan Ice Cream

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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.

Butter Pecan Ice Cream recipe

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.

Butter Pecan Ice Cream Recipe

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
  • ¾ cup of whole pecans
  • 1 tablespoon of butter
Homemade Butter Pecan Ice Cream

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.
Butter Pecan Ice Cream Recipe

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.

Homemade Butter Pecan Ice Cream

Homemade 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.
Course: Dessert
Cuisine: American
Servings: 10 1 cup servings (about 2.5 quarts)

Ingredients 

  • 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: 484kcal · Carbohydrates: 50g · Protein: 7g · Fat: 30g · Saturated Fat: 15g · Polyunsaturated Fat: 3g · Monounsaturated Fat: 10g · Trans Fat: 1g · Cholesterol: 185mg · Sodium: 76mg · Potassium: 293mg · Fiber: 1g · Sugar: 49g · Vitamin A: 1053IU · Vitamin C: 1mg · Calcium: 207mg · Iron: 1mg
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

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

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.

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  1. Jessica the Baker says

    Well, I’ve never made homemade ice cream before…but some of my favorite flavors are cookies n’ cream and dulce de lece. Butter pecan is also a great ice cream flavor that I love. I would totally love to make my own homemade ice cream one day though! 🙂

  2. Paula says

    Oh YUM! One of my all time favorites even as a child. I went over to the Circulon website and bookmarked the recipe to give it a try this weekend. Thank you for sharing!

  3. HONEY BEAR says

    I LOVE BLACK WALNUT ICE CREAM. ROCKY ROAD WAS MY FAVORITE WHEN I WAS A KID. TUTI FRUITY SORBET IS ALSO VERY VERY GOOD.

  4. rachel cartucci says

    My little papaw made the best banana pudding ice cream when I was little…I miss that little man.

  5. Margot C says

    I’ve been making a fair amount of ice cream lately; still maybe predictably our favorite is the Chocolate.

  6. Brenda Haines says

    Marionberry Ice cream is always my favorite! If you haven’t had a marionberry, you must try one or fifty! 🙂

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