Butter Pecan Ice Cream Recipe

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Smooth, rich, and buttery with a deep nutty crunch—butter pecan ice cream is the Southern comfort dessert that never goes out of style. Each spoonful is a nostalgic reminder of homemade charm, crafted with golden toasted pecans, luscious cream, and just the right hint of caramelized sweetness. It’s the kind of ice cream that feels like a warm hug, even when it’s served cold.

Whether you grew up scooping this from a porch-side churn or you’ve only had it from a store-bought pint, making butter pecan ice cream from scratch transforms the experience. Toasted pecans in real butter deliver a flavor that no artificial version can replicate. And once you’ve tasted that first creamy bite, you’ll understand why this flavor has stood the test of time.

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What Kind of Pecans Should I Use?

For a bold, buttery crunch, opt for fresh, raw pecans and toast them yourself in a pan with real butter. Pre-roasted or salted pecans can alter the flavor balance, so it’s best to control the toasting yourself. Toasting enhances the nutty aroma and adds depth to every bite of your ice cream.

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Ingredients for the Butter Pecan Ice Cream

• Raw Pecans – The hero ingredient. Toasting them in butter makes all the difference.
• Unsalted Butter – Adds rich flavor and helps caramelize the pecans.
• Heavy Cream – Provides the base’s creamy texture and luxurious mouthfeel.
• Whole Milk – Balances the richness of the cream with a smooth finish.
• Granulated Sugar – Sweetens the mixture without overpowering the butter and nuts.
• Brown Sugar – Adds a caramel undertone and deepens the flavor.
• Egg Yolks – Used to make a custard base, which gives the ice cream its velvety texture.
• Vanilla Extract – Rounds out the sweetness with aromatic depth.
• Salt – Just a pinch to enhance all the other flavors.

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How To Make the Butter Pecan Ice Cream

Step 1: Toast the Pecans in Butter

In a medium skillet over medium heat, melt 2 tablespoons of unsalted butter. Add 1 cup of chopped raw pecans and stir frequently for about 5-7 minutes until they smell fragrant and start to brown. Be careful not to burn them. Let them cool completely before adding to the ice cream.

Step 2: Make the Custard Base

In a medium saucepan, combine 1 cup of heavy cream, 1 cup of whole milk, 1/2 cup of granulated sugar, 1/4 cup of brown sugar, and a pinch of salt. Heat the mixture over medium heat, stirring occasionally until it begins to steam but not boil.

Step 3: Temper the Egg Yolks

In a bowl, whisk 4 egg yolks. Slowly pour in about 1/2 cup of the hot cream mixture, whisking constantly to temper the eggs and prevent scrambling. Gradually add the tempered yolks back into the saucepan with the remaining cream mixture.

Step 4: Cook Until Thickened

Continue cooking the custard over medium-low heat, stirring constantly with a wooden spoon until it thickens enough to coat the back of the spoon. This should take about 5-7 minutes. Do not let it boil.

Step 5: Strain and Cool

Pour the custard through a fine-mesh sieve into a clean bowl to remove any curdled bits. Stir in 1 teaspoon of vanilla extract. Allow the custard to cool to room temperature, then refrigerate for at least 4 hours or overnight.

Step 6: Churn the Ice Cream

Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions. In the last 5 minutes of churning, add in the cooled buttered pecans.

Step 7: Freeze Until Firm

Transfer the churned ice cream into a freezer-safe container. Freeze for at least 2-4 hours, or until it reaches a scoopable consistency.

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Serving and Storing Your Butter Pecan Ice Cream

Butter pecan ice cream is best served slightly softened for maximum creaminess and flavor. Allow the ice cream to sit at room temperature for about 5 minutes before scooping. It pairs beautifully with warm desserts like pecan pie, apple crisp, or even freshly baked cinnamon rolls. For an elegant touch, top with extra toasted pecans or a drizzle of caramel sauce.

To store, keep the ice cream in an airtight container in the coldest part of your freezer. A piece of parchment paper pressed against the surface can help prevent ice crystals from forming. Homemade ice cream is best enjoyed within 2 weeks for optimal texture and taste.

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Frequently Asked Questions

How do I prevent the custard from curdling?

Temper the egg yolks slowly and avoid letting the custard boil. Constant stirring over medium-low heat helps maintain a smooth texture.

Can I use store-bought roasted pecans?

You can, but freshly toasted pecans in butter will deliver superior flavor and texture. Avoid salted varieties.

Is it possible to make this without an ice cream maker?

Yes. After cooling the custard, pour it into a shallow dish, freeze until partially set, then stir vigorously every 30 minutes for about 3 hours to break up ice crystals.

Can I use only heavy cream for a richer texture?

You can, but the balance of cream and milk gives it a smoother consistency without being overly dense. All cream might turn out too heavy.

What if I want a stronger butter flavor?

Add an extra tablespoon of browned butter to the custard base, or swirl in a bit of butter-flavored caramel after churning.

Can I make this recipe dairy-free?

Substitute the milk and cream with full-fat coconut milk and a plant-based butter alternative. Results will differ but still be delicious.

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