Butter Pecan Ice Cream

Indulge in the rich, nutty goodness of homemade Butter Pecan Ice Cream, a timeless dessert that brings together premium ingredients and classic techniques for an irresistibly creamy treat. This decadent recipe features buttery, toasted pecans folded into a velvety custard base made with heavy cream, whole milk, and egg yolks, sweetened with a perfect balance of granulated and brown sugars. Infused with a hint of vanilla, this ice cream is churned to creamy perfection and finished with a touch of handcrafted elegance. Perfect for summer celebrations or as a luxurious after-dinner dessert, this buttery, nutty creation is a celebration of comfort and sophistication in every scoop.

Nutriscore Rating: 45/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 6

Ingredients

• 1 cup Pecans
• 2 tablespoons Unsalted butter
• 2 cups Heavy cream
• 1 cup Whole milk
• 0.75 cup Granulated sugar
• 2 tablespoons Brown sugar
• 4 pieces Egg yolks
• 2 teaspoons Vanilla extract
• 0.25 teaspoon Salt

Directions

Step 1

Toast the pecans by placing a skillet over medium heat. Add the pecans and butter to the skillet, stirring frequently for about 5-7 minutes, until the pecans are fragrant and lightly browned. Set aside to cool completely.

Step 2

In a medium saucepan, combine heavy cream, milk, granulated sugar, brown sugar, and salt. Cook over medium heat, stirring occasionally, until the mixture is hot but not boiling, about 5 minutes.

Step 3

In a large mixing bowl, whisk the egg yolks until slightly thickened. Slowly temper the hot cream mixture into the yolks by adding about 1/2 cup at a time, whisking constantly.

Step 4

Pour the tempered yolk mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon. This should take about 5 minutes. Do not let it boil.

Step 5

Remove the custard from heat and stir in vanilla extract. Pour the mixture through a fine-mesh sieve into a clean bowl to remove any lumps.

Step 6

Press plastic wrap onto the surface of the custard to prevent a skin from forming and refrigerate until completely chilled, at least 4 hours or overnight.

Step 7

Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.

Step 8

During the last 5 minutes of churning, fold in the toasted pecans evenly.

Step 9

Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.

Nutrition Facts

Serving size	1097.9 grams (1097.9g)

Amount per serving	% Daily Value*
Calories	3528

Total Fat 281.90g	361%
Saturated Fat 127.10g	636%
Polyunsaturated Fat 21.90g
Cholesterol 1309mg	436%
Sodium 883mg	38%
Total Carbohydrate 196.30g	71%
Dietary Fiber 9.60g	34%
Total Sugars 184.60g
Protein 28.20g	56%

Vitamin D 181IU	903%
Calcium 484mg	37%
Iron 5mg	25%
Potassium 898mg	19%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 73.9%

Protein: 3.3%

Carbs: 22.9%