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Butter Pecan Ice Cream Recipe

Butter Pecan Ice Cream Recipe

This unbelievably delicious Homemade Butter Pecan Ice Cream Recipe is super easy to make in your ice cream maker.
4 from 1 vote
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Freezing time: 5 hours
Total Time: 5 hours 25 minutes
Calories: 437kcal
Author: Anne Carter
Servings: 8

Equipment

  • Ice Cream Maker
  • Medium Saucepan
  • Whisk
  • Knife

Ingredients

Ice Cream Base

  • 2 cups heavy cream
  • 1 cup whole milk
  • 4 egg yolks
  • ¾ cup brown sugar
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt

Buttered Pecans

  • ¼ cup salted butter
  • 1 cup roughly chopped pecans

Instructions

  • Heat cream, milk, salt, and brown sugar in a saucepan until hot but not boiling.
    Heat cream, milk, salt, and brown sugar in a saucepan until hot but not boiling.
  • Whisk egg yolks until light, then gradually add hot liquid to temper.
    Whisk egg yolks until light, then gradually add hot liquid to temper.
  • Combine tempered yolks with the hot liquid in the saucepan.
  • Cook and stir until mixture reaches 170°F or coats the back of a spoon.
    Cook and stir until mixture reaches 170°F or coats the back of a spoon.
  • Remove from heat, add vanilla, cool over ice bath, then chill in the fridge.
  • Melt butter in a skillet, toast pecans for 3-5 minutes, and let cool.
    Melt butter in a skillet, toast pecans for 3-5 minutes, and let cool.
  • Pour chilled ice cream base into an ice cream maker and churn for 20-30 minutes.
  • In the last few minutes of churning, add cooled pecans and browned butter. Freeze ice cream for at least 4 hours before serving.
    Butter Pecan Ice Cream Recipe

Nutrition

Calories: 437kcal | Carbohydrates: 59g | Protein: 10g | Fat: 18g
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