Go Back

Butter Pecan Ice Cream

Butter pecan ice cream with a custard base cooked to 175°F and folded with butter-salted toasted pecans. Churned until creamy, then frozen until firm for a caramel-toned, nutty crunch in every bite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
chilling + freezing 4 hours
Total Time 4 hours 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Pecan topping
  • 1.5 cup pecan halves Toast and cool completely before churning.
  • 3 tbsp unsalted butter Use for toasting pecans and for buttery flavor.
  • 0.5 tsp salt Salt-kissed balance for the pecans.
Custard base
  • 2 cup heavy cream
  • 1 cup whole milk
  • 0.75 cup brown sugar Packed brown sugar dissolves into the base.
  • 5 egg yolks
  • 1 tsp vanilla extract
  • 0.25 tsp salt Add as part of the custard flavor balance.

Equipment

  • 1 ice cream maker
  • 1 saucepan

Method
 

Toast the pecans
  1. Melt the unsalted butter in a saucepan over medium heat, then add the pecan halves and 1/2 teaspoon salt. Toast for 4-5 minutes, stirring occasionally, until deeply golden and fragrant; cool completely on a parchment-lined sheet.
Make the custard base
  1. Heat the heavy cream, whole milk, and packed brown sugar together in a saucepan over medium heat until the sugar dissolves and the mixture steams. Stir to keep it uniform, then turn off the heat.
  2. Whisk the egg yolks until smooth in a bowl, then slowly whisk in the hot cream mixture to temper them. Pour everything back into the saucepan and cook, stirring constantly, until the custard reaches 175°F.
  3. Strain the custard into a clean container, then stir in the vanilla extract and remaining 1/4 teaspoon salt. Cool completely, then refrigerate at least 4 hours.
Churn and freeze
  1. Churn the chilled custard in an ice cream maker until it thickens to a soft-serve consistency. Add the butter-toasted pecans during the last 5 minutes of churning.
  2. Transfer to a freezer-safe container and freeze until firm.

Notes

Pro tip: To prevent scrambled eggs, temper the yolks slowly with a steady stream while whisking, then keep the heat at a gentle simmer range while cooking to exactly 175°F. Store in the refrigerator-freezer at least 24 hours for best scoop texture; leftovers keep 1-2 weeks in the freezer. Freezing yes—refreeze leftovers; texture may soften slightly after thawing. For a dairy-lite swap, use half-and-half plus lactose-free milk and lactose-free cream, but the churn may be slightly softer.