I made Buttered Pecan Ice Cream that turns every spoonful into ridiculously silky, pecan-studded perfection, so you have to keep scrolling.

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I am obsessed with this Homemade Butter Pecan Ice Cream Recipe because it tastes like the nicest kind of reckless indulgence. I love how toasted pecans and browned butter notes crash into creamy vanilla and make me forget diets.

But I also adore that it rivals any Buttered Pecan Ice Cream from a boardwalk freezer, only better. I grab a spoon and refuse to share.

2 cups heavy cream makes it dangerously lush, and a pinch of flaky sea salt for the pecans pulls everything together. Nutty, slightly salty.

Ice cream that makes me act childish. Worth every selfish bite.

Ingredients

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Basically the silky, rich base that makes it velvety and indulgent.
It lightens the cream a bit so it’s not overpoweringly heavy.
Sweetens evenly and keeps texture smooth without tasting sugary-cloying.
Adds custardy richness, body, and a little protein for smoothness.
Basically warm, cozy aroma that makes it taste homemade.
Plus it wakes up sweetness and keeps flavors from being flat.
Crunchy, toasty nuttiness that gives texture and nut-forward character.
Adds a toasty, buttery note without extra salt.
Basically gives caramel warmth and helps pecans get sticky-sweet.
A little crunchy pop on pecans that sharpens sweetness.

Ingredient Quantities

2 cups heavy cream

1 cup whole milk

3/4 cup granulated sugar

4 large egg yolks

1 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

1 1/2 cups pecan halves, toasted and roughly chopped

3 tablespoons unsalted butter

1/4 cup packed light brown sugar

Pinch of flaky sea salt for the pecans

How to Make this

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1. Toast the pecans in a dry skillet over medium heat, stirring, until fragrant and slightly darker, about 4 to 6 minutes; chop roughly and set aside.

2. In a small saucepan melt the 3 tablespoons unsalted butter, stir in 1/4 cup packed light brown sugar and a pinch of flaky sea salt, cook 1 to 2 minutes until syrupy, then toss the chopped pecans in that mixture and spread them on parchment to cool.

3. In a medium saucepan warm 2 cups heavy cream and 1 cup whole milk with 3/4 cup granulated sugar and 1/4 teaspoon kosher salt over medium heat until just steaming and sugar is dissolved, do not boil.

4. Whisk 4 large egg yolks in a bowl; slowly ladle about 1 cup of the hot milk mixture into the yolks while whisking to temper them so they wont scramble, then pour the yolk mixture back into the saucepan.

5. Cook the custard over low to medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens enough to coat the back of the spoon (about 170 to 175 F if you have a thermometer).

6. Remove from heat, stir in 1 teaspoon pure vanilla extract, then strain the custard through a fine mesh sieve into a clean bowl to catch any bits of cooked egg.

7. Chill the custard thoroughly in the refrigerator until very cold, at least 4 hours or overnight for best texture; speed it up by placing the bowl in an ice bath and stirring occasionally.

8. Churn the cold custard in your ice cream maker according to manufacturer instructions until it reaches a soft-serve consistency.

9. In the last few minutes of churning fold in the cooled buttered pecans, or layer them while packing into a freezer container for more pecan swirls; freeze until firm, about 4 hours, and scoop with a warmed spoon for clean servings.

Equipment Needed

1. Dry skillet (for toasting pecans)
2. Small saucepan (for melting butter and making pecan syrup)
3. Medium saucepan (for cooking the custard)
4. Whisk (for egg yolks and tempering)
5. Wooden spoon or heatproof spatula (for stirring while thickening)
6. Fine mesh sieve (to strain the custard)
7. Mixing bowls (one for yolks, one for chilling; metal bowls work best for an ice bath)
8. Ice cream maker (for churning)
9. Baking sheet lined with parchment paper (to cool the buttered pecans)
10. Freezer-safe container and a thermometer (optional, for checking custard temp and storing the finished ice cream)

FAQ

Q: Can I make this without an ice cream maker?

A: Yes. Freeze the custard until it's very cold, then put it in a shallow metal pan, freeze for 30-45 minutes, stir vigorously with a fork or whisk to break up ice crystals, repeat every 30 minutes for 2-3 hours until creamy. It won't be quite as smooth as churned ice cream but it's still really good.

Q: How do I toast the pecans so they stay crunchy in the ice cream?

A: Toast them in a dry skillet over medium heat until fragrant, 5-7 minutes, stirring a lot so they don't burn. Toss with the butter and brown sugar while still warm so they get a little glaze, then cool completely on a sheet pan. Add a pinch of flaky sea salt at the end. Make them the day before for the best crunch.

Q: My custard curdled when I heated the yolks. How do I stop that?

A: Temper the yolks: slowly whisk a ladle of hot cream into the yolks to raise their temp, then slowly whisk that mixture back into the pot. Cook low and slow, stirring constantly, until it coats a spoon. If you overheat, strain and chill — it's salvageable most times.

Q: Can I use light cream or milk instead of heavy cream?

A: You can swap some heavy cream for milk to cut richness, but heavy cream gives the smooth, silky texture. If you use all milk or light cream the texture will be icier, not as luxurious.

Q: How long will this keep in the freezer and how do I store it?

A: Store in an airtight container with a piece of plastic wrap pressed onto the surface to reduce ice crystals. It'll keep well for up to 2 weeks, best eaten within 7 days for peak flavor and texture.

Q: Can I make the custard ahead and freeze it before churning?

A: Yes, you can chill the custard overnight before churning. You can also freeze it, but thaw in the fridge until pourable before churning. Churning cold custard gives the best texture, so pre-chill whenever possible.

Homemade Butter Pecan Ice Cream Recipe Substitutions and Variations

Heavy cream: use equal parts half and half for a lighter texture, or swap in full-fat canned coconut cream for a dairy-free, slightly coconutty result (chill the can and scoop the solid cream).
Whole milk: if you only have skim or 2% use it plus 1 to 2 tablespoons melted butter per cup to restore fat, or use unsweetened almond milk for a thinner, lower-calorie version (expect less creamy mouthfeel).
Egg yolks: replace the 4 yolks with 3 tablespoons cornstarch whisked into the cold milk before heating to make a thickened custard-like base, or use 1/2 cup instant vanilla pudding mix for a no-cook shortcut.
Pecan halves: swap with toasted walnuts or sliced almonds (toast them in butter and brown sugar like the recipe suggests) for a similar crunch and flavor if pecans are hard to find.

Pro Tips

1. Chill the custard really well before you churn it. If it isnt ice cold the machine will take forever and the texture ends up grainy, so try to refrigerate overnight or put the bowl in an ice bath and stir it until it’s frosty.

2. Temper the yolks slowly and keep whisking. Dumping hot milk at once will give you scrambled bits, and even with straining you’ll lose silkiness. If you’re nervous, ladle in just a little at a time until the yolks warm up.

3. Don’t skip the fine mesh strainer after cooking the custard. It catches tiny cooked egg bits and makes the ice cream smooth. Also scrape the bottom and edges of the pan while cooking so you dont get overcooked flecks.

4. For crisper, crunchier pecans, toast them first and coat them in the butter-brown sugar while they’re hot, then spread them thin to cool. Add them right near the end of churning or layer them as you pack the ice cream so they dont get soggy.

Homemade Butter Pecan Ice Cream Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I made Buttered Pecan Ice Cream that turns every spoonful into ridiculously silky, pecan-studded perfection, so you have to keep scrolling.

Servings

servings

Calories

516

kcal

Equipment: 1. Dry skillet (for toasting pecans)
2. Small saucepan (for melting butter and making pecan syrup)
3. Medium saucepan (for cooking the custard)
4. Whisk (for egg yolks and tempering)
5. Wooden spoon or heatproof spatula (for stirring while thickening)
6. Fine mesh sieve (to strain the custard)
7. Mixing bowls (one for yolks, one for chilling; metal bowls work best for an ice bath)
8. Ice cream maker (for churning)
9. Baking sheet lined with parchment paper (to cool the buttered pecans)
10. Freezer-safe container and a thermometer (optional, for checking custard temp and storing the finished ice cream)

Ingredients

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
4 large egg yolks
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 1/2 cups pecan halves, toasted and roughly chopped
3 tablespoons unsalted butter
1/4 cup packed light brown sugar
Pinch of flaky sea salt for the pecans

Directions

Toast the pecans in a dry skillet over medium heat, stirring, until fragrant and slightly darker, about 4 to 6 minutes; chop roughly and set aside.
In a small saucepan melt the 3 tablespoons unsalted butter, stir in 1/4 cup packed light brown sugar and a pinch of flaky sea salt, cook 1 to 2 minutes until syrupy, then toss the chopped pecans in that mixture and spread them on parchment to cool.
In a medium saucepan warm 2 cups heavy cream and 1 cup whole milk with 3/4 cup granulated sugar and 1/4 teaspoon kosher salt over medium heat until just steaming and sugar is dissolved, do not boil.
Whisk 4 large egg yolks in a bowl; slowly ladle about 1 cup of the hot milk mixture into the yolks while whisking to temper them so they wont scramble, then pour the yolk mixture back into the saucepan.
Cook the custard over low to medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens enough to coat the back of the spoon (about 170 to 175 F if you have a thermometer).
Remove from heat, stir in 1 teaspoon pure vanilla extract, then strain the custard through a fine mesh sieve into a clean bowl to catch any bits of cooked egg.
Chill the custard thoroughly in the refrigerator until very cold, at least 4 hours or overnight for best texture; speed it up by placing the bowl in an ice bath and stirring occasionally.
Churn the cold custard in your ice cream maker according to manufacturer instructions until it reaches a soft-serve consistency.
In the last few minutes of churning fold in the cooled buttered pecans, or layer them while packing into a freezer container for more pecan swirls; freeze until firm, about 4 hours, and scoop with a warmed spoon for clean servings.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.