Butter Pecan Ice Cream is a rich, creamy, and buttery dessert that’s considered a Southern classic in the United States. Known for its perfectly toasted pecans, deep buttery flavor, and silky custard base, it’s a timeless treat loved by kids and adults alike. Whether you’re making it for a hot summer day or for a special occasion, this homemade version is so much better than anything you can buy at the store. In this detailed guide, you’ll learn everything about crafting the perfect Butter Pecan Ice Cream, from start to finish.
Ingredients
For the Buttered Pecans:
- 1 cup (100g) pecan halves, roughly chopped
- 2 tablespoons (30g) unsalted butter
- 2 tablespoons brown sugar (optional, for caramelized pecans)
For the Ice Cream Base:
- 2 cups (480ml) heavy cream
- 1 cup (240ml) whole milk
- 3/4 cup (150g) granulated sugar
- 4 large egg yolks
- 2 tablespoons (30g) unsalted butter
- 1 1/2 teaspoons pure vanilla extract
- A pinch of salt
Step-by-Step Instructions
1. Toast the Buttered Pecans
Begin by making your buttered pecans. In a skillet over medium heat, melt 2 tablespoons of butter. Add the chopped pecans and toast them gently, stirring often, until they are fragrant and lightly browned. This process usually takes about 3 to 5 minutes.
For extra sweetness and caramelization, sprinkle 2 tablespoons of brown sugar over the pecans as they toast. Stir well to coat them evenly. Remove the skillet from heat and allow the pecans to cool completely. Cooling is important, as you don’t want the warm pecans to melt your ice cream base later.
2. Prepare the Custard Base
In a medium saucepan, combine the whole milk and heavy cream. Heat gently over medium heat until the mixture is steaming and bubbles form around the edges. Be careful not to boil the mixture.
Meanwhile, in a separate bowl, whisk together the egg yolks and granulated sugar until thick, creamy, and pale yellow. This step is crucial because it ensures a silky, luxurious custard.
3. Temper the Eggs
To prevent the egg yolks from scrambling, you must temper them. Slowly drizzle about half a cup of the hot milk-cream mixture into the egg-sugar mixture while constantly whisking. Once combined, pour the tempered eggs back into the saucepan with the remaining milk and cream.
4. Cook the Custard
Cook the custard over low to medium heat, stirring constantly with a wooden spoon or silicone spatula. Scrape the bottom and sides to avoid scorching.
The custard is ready when it thickens enough to coat the back of your spoon. You can run your finger across the spoon; if it leaves a clean line, it’s done. This usually takes about 5 to 7 minutes.
Remove from the heat immediately and stir in the remaining 2 tablespoons of butter, the vanilla extract, and a pinch of salt. The butter gives the custard a smooth richness that complements the toasted pecans.
5. Chill the Custard
Pour the cooked custard into a clean bowl. Cover it with plastic wrap, pressing the wrap directly against the surface to prevent a skin from forming.
Refrigerate for at least 3 hours, or preferably overnight, until it is completely cold. Chilling the custard ensures that your ice cream will churn properly and develop a creamy texture.
6. Churn the Ice Cream
Once your custard is thoroughly chilled, pour it into your ice cream maker. Churn according to the manufacturer’s instructions. This usually takes about 20 to 25 minutes.
In the last 5 minutes of churning, add the cooled buttered pecans to the mixture.
The ice cream should look like soft-serve when finished. If you prefer a firmer texture, transfer it to a freezer-safe container and freeze for an additional 2 to 4 hours.
7. Serve and Enjoy
Scoop the Butter Pecan Ice Cream into bowls or cones. Serve as is, or top with extra pecans, caramel sauce, or a sprinkle of sea salt for an irresistible twist.
Expert Tips
- Use quality pecans: Fresh pecans taste better and are crunchier. Stale nuts will ruin the texture.
- Be patient while toasting: Burnt pecans will make the ice cream bitter. Keep the heat medium-low and stir often.
- Full-fat dairy only: For the creamiest texture, use heavy cream and whole milk. Avoid low-fat substitutions.
- Don’t skip chilling: Chilling the custard thoroughly before churning is critical for achieving a creamy texture.
- Customize: Add swirls of caramel, chocolate chips, or even bourbon for an adult twist!
Variations
- No-Churn Butter Pecan Ice Cream: Mix sweetened condensed milk with whipped cream and fold in buttered pecans. Freeze until firm.
- Salted Butter Pecan: Use salted butter instead of unsalted and add a pinch of flaky sea salt to the topping.
- Maple Butter Pecan: Add 2 tablespoons of real maple syrup to the custard for a deliciously deep, warm flavor.
Serving Suggestions
- Classic: Serve a big scoop in a waffle cone.
- Fancy: Drizzle caramel sauce over the top.
- Southern Style: Pair it with warm pecan pie for the ultimate dessert combo.
- Breakfast: Yes — use it in a waffle ice cream sandwich!
Storing Butter Pecan Ice Cream
Store the ice cream in an airtight container in the freezer. Press a piece of plastic wrap or parchment paper directly on the surface of the ice cream to prevent ice crystals from forming. It will stay fresh and creamy for up to 2 weeks, although it’s so good, it probably won’t last that long!
Why You’ll Love This Recipe
- Rich and Creamy: Made with real cream and egg yolks.
- Buttery Toasted Pecans: Homemade buttered pecans make all the difference.
- Classic Flavor: Nostalgic, cozy, and indulgent.
- Better than store-bought: Fresh, natural ingredients and no weird additives.
Once you taste your first homemade scoop, you’ll never want to go back to store-bought ice cream again. Enjoy every bite of this buttery, nutty, sweet goodness — it’s pure comfort in a cone or a bowl!
Happy churning and even happier eating! 🍦✨