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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)
Calories: 484kcal

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