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Butter Pecan Ice Cream

Butter pecan ice cream with a custard base churned into a creamy, caramel-toned scoop and studded with deeply toasted butter-glazed pecans. This homemade butter pecan ice cream recipe cooks to 175°F for a smooth custard texture and chills for at least 4 hours.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Pecan mix
  • 1.5 cup pecan halves
  • 3 tbsp unsalted butter
  • 0.5 tsp salt
Custard base
  • 2 cup heavy cream
  • 1 cup whole milk
  • 0.75 cup brown sugar packed
  • 5 egg yolks
  • 1 tsp vanilla extract
  • 0.25 tsp salt

Equipment

  • 1 ice cream maker
  • 1 saucepan
  • 1 sheet pan

Method
 

Toast the buttered pecans
  1. Melt the unsalted butter with the salt in a saucepan over medium heat, then add pecan halves and toast for 4-5 minutes until deeply golden and fragrant. Spread on a parchment-lined sheet pan to cool completely.
Cook the custard base
  1. Heat the heavy cream, whole milk, and packed brown sugar together until the sugar dissolves and the mixture steams.
  2. Whisk the egg yolks until smooth, then slowly whisk them into the hot cream mixture to temper. Return everything to the saucepan and cook to 175°F, stirring constantly.
  3. Strain the custard, then stir in the vanilla extract and remaining salt. Cool completely, then refrigerate at least 4 hours.
Churn and freeze
  1. Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions. Add the butter-toasted pecans in the last 5 minutes.
  2. Transfer to a freezer-safe container and freeze until firm.

Notes

Pro tip: cool the toasted pecans and the custard completely before chilling—warm mix-ins can soften the ice cream texture. Store in the freezer for up to 2-3 weeks in a sealed container. Freezing is yes (freeze in a covered container and stir-scoop from the center). For a dietary swap, use lactose-free whole milk and lactose-free cream to keep the same custard method.