Description

This homemade Butter Pecan Ice Cream recipe delivers a rich and creamy dessert featuring toasted pecans browned in butter for an irresistible nutty flavor. Made with heavy cream, whole milk, and sweetened with sugar and vanilla, this classic ice cream is churned to perfection and frozen to a smooth, satisfying texture. Perfect for a comforting treat or a special summer indulgence.

Ingredients

Scale

Ice Cream Base

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1/4 tsp salt
1 tsp vanilla extract

Butter Toasted Pecans

3 tbsp unsalted butter
1 cup pecans, chopped

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Instructions

Toast the Pecans: In a skillet over medium heat, melt the unsalted butter. Add the chopped pecans and cook, stirring frequently, for 4-5 minutes until the pecans are toasted and fragrant. Remove from heat and set aside to cool.
Make the Ice Cream Base: In a medium bowl, whisk together the heavy cream, whole milk, granulated sugar, salt, and vanilla extract until all the sugar is completely dissolved, creating a smooth mixture.
Chill the Mixture: Cover the mixture and refrigerate for at least 1 hour to allow it to chill thoroughly, which helps with the ice cream’s texture during churning.
Churn the Ice Cream: Pour the chilled cream mixture into an ice cream maker and churn following the manufacturer’s instructions, typically for 20-25 minutes. When the ice cream starts to thicken, gently stir in the cooled toasted pecans to evenly distribute them.
Freeze: Transfer the churned ice cream into an airtight container and freeze for 4-6 hours until it firms up to a scoopable consistency.
Serve: Scoop the homemade butter pecan ice cream into bowls or cones and enjoy this rich, creamy treat.

Notes

Ensure the pecans are cooled before adding to the ice cream to prevent melting the mixture.
Refrigerating the ice cream base thoroughly before churning helps achieve a smooth and creamy texture.
If you don’t have an ice cream maker, you can freeze the mixture and stir every 30 minutes until firm, but texture may vary.
Store leftover ice cream in an airtight container to prevent freezer burn and maintain freshness.