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Butter pecan ice cream

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Prep Time 15 minutes
Cook Time 10 minutes
Chill & Churn Time 5 hours
Total Time 5 hours 25 minutes
Course Dessert
Servings 6

Equipment

  • Ice cream maker (electric or manual) for churning the ice cream base to creamy perfection (optional)
  • Mixing bowls to combine and whisk ingredients
  • Measuring cups and spoons for accurate ingredient portions
  • Saucepan to toast pecans in butter and to warm or mix ingredients if needed
  • Whisk or spoon for mixing custard base ingredients smoothly
  • Spatula to fold pecans into the ice cream base gently
  • Fine strainer or sieve (optional) if making custard and want a smooth texture
  • Freezer-safe container with lid for storing the ice cream while it firms up
  • Knife and cutting board to chop pecans if you want smaller pieces
  • Thermometer (optional) if making custard base, to monitor temperature precisely

Ingredients
  

  • 1 cup pecan halves
  • 3 tbsp unsalted butter
  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup brown sugar
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions
 

How to Toast Pecans the Right Way

  • In a skillet over medium heat, melt the butter.
  • Add pecans and stir for 4–5 minutes until fragrant and golden.
  • Transfer to a plate to cool completely.

Making the Butter Pecan Ice Cream Base

    Now for the creamy part:

    • In a mixing bowl, combine heavy cream, milk, brown sugar, vanilla, and salt.
    • Whisk until sugar is fully dissolved.
    • Chill the mixture in the fridge for at least 2 hours.
    • Pour into your ice cream maker and churn according to your machine’s instructions (typically 20–25 minutes).
    • Add the cooled buttered pecans in the last 5 minutes of churning.
    • Transfer to an airtight container and freeze for 2–4 hours for a firmer texture.

    Notes

    Pro Tip: Toasting the pecans in butter enhances the nutty flavor and prevents sogginess in the final ice cream.

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