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Butter Pecan Ice Cream

This homemade Butter Pecan Ice Cream is rich and creamy, and full of luscious buttery caramel flavor. It’s studded with salty, crunchy toasted pecans, a downright heavenly homemade ice cream!

Scoops of butter pecan ice cream in a white dish

Rich & Creamy Homemade Ice Cream

My dad loves ice cream. And he’s especially fond of butter pecan, a classic ice cream shop flavor. So this homemade Butter Pecan Ice Cream is for Dad!

This ice cream recipe starts with a custard base, which makes it beautifully rich and creamy. It’s full of luscious buttery, caramel-like flavor and studded with bites of salty toasted pecans. It’s the BEST butter pecan ice cream!

A spoon in a dish of butter pecan ice cream

Just a note. Homemade butter pecan ice cream is a dessert you’ll want to plan in advance, as it does require different steps to chill. And for the final freeze, I recommend letting the finished ice cream sit in the freezer for at least 3 hours. I promise you that a little waiting will be worth it!

ingredients needed for butter pecan ice cream

What You’ll Need

You’ll need just 8 ingredients to make this homemade ice cream.

How to Make Butter Pecan Ice Cream

This recipe starts with a rich custard base that is chilled and then placed in an ice cream maker. And be warned – your kitchen will smell like caramel heaven while you’re making it!

Homemade butter pecan ice cream in an ice cream maker
Four scoops of butter pecan ice cream next to a spoon

Tips for Success + Variations

If this is your first time making homemade ice cream, here are a few things you’ll want to keep in mind.

A spoon drizzling caramel over butter pecan ice cream

Serving Suggestions

Depending on how long you’ve frozen the ice cream and how cold your freezer is, your ice cream may or may not be easily scoopable straight from the freezer. If it’s frozen extra hard, just allow the ice cream to sit on the counter for 10 to 20 minutes before serving.

Enjoy a few scoops in a bowl or cone. You can enjoy this ice cream without any toppings, but a drizzle of caramel sauce is the perfect complement to the buttery, caramel flavor in the ice cream!

Scoops of butter pecan ice cream in a dish

How to Store

Store the homemade ice cream in a freezer-safe airtight container for up to 3 months.

More Ice Cream Recipes:

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Butter pecan ice cream in a white dish

Butter Pecan Ice Cream

Yield: 1 .5 quarts
prep time: 40 minutes
cook time: 30 minutes
total time: 1 hour 10 minutes
This homemade Butter Pecan Ice Cream is rich and creamy, and full of luscious buttery caramel flavor. It's studded with salty, crunchy toasted pecans, a downright heavenly homemade ice cream!
4.5 Stars (8 Reviews)
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Ingredients

  • 6 large egg yolks
  • 6 tablespoons butter
  • 1 cup brown sugar
  • ¼ teaspoon kosher salt
  • 2 cups heavy cream
  • 2 cups whole milk
  • 1 teaspoon pure vanilla extract
  • 1 cup pecans
  • 1 tablespoon unsalted butter melted + 1/2 tsp. kosher salt for roasting the pecans

Instructions

  • In a medium-sized heat-safe bowl, whisk together the egg yolks until well blended. Set aside.
  • Fill a large bowl half-way with ice. Set a medium-sized metal bowl into the ice and pour the cream into it. Set a medium-mesh sieve on top. Set aside.
  • In a medium thick-bottomed saucepan with high sides, melt the butter over medium heat, stirring constantly, until it just begins to brown. Add the brown sugar and salt. It will be very thick and sludge-like. Stir until the sugar completely melts, until it looks thick and silky.
  • Very slowly add the milk, stirring to incorporate. It will spit and foam up initially. Heat until all the sugar is completely dissolved. Do not let mixture boil or it may curdle.
  • Slowly pour half of the milk and sugar mixture into the eggs, whisking constantly to incorporate. Then add the warmed egg mixture back into the saucepan with the remaining milk sugar mixture.
  • Stir the mixture constantly over medium heat with a wooden or heatproof rubber spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, about 5-7 minutes. Your kitchen should smell like a caramel factory now. :)
  • Pour the custard through the sieve and stir it into the cream. Add vanilla and stir until cool over the ice bath. Chill the mixture very thoroughly in the refrigerator.
  • While the mixture is chilling, preheat the oven to 350° F. In a medium bowl, combine melted butter and pecans, stirring to coat. Lay out the buttered pecans on a roasting pan in a single layer. Sprinkle with kosher salt. Bake for 6 minutes, until lightly toasted. Let cool. Once cool, roughly chop the pecans and set aside.
  • Once the ice cream mixture is thoroughly chilled, freeze in your ice cream maker according to the manufacturer’s instructions.
  • Once the ice cream has chilled and formed in the ice cream maker, and while still fairly soft, fold in the chopped pecans.
  • Transfer ice cream to a freezer-safe container with a lid, and place in the freezer for a few hours. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften before serving.

Notes

Special equipment needed: ice cream maker.
Adapted from Simply Recipes.

Nutrition Information:

Serving: 1 Calories: 453kcal Carbohydrates: 23g Protein: 8g Fat: 38g Saturated Fat: 19g Polyunsaturated Fat: 17g Trans Fat: 1g Cholesterol: 210mg Sodium: 321mg Fiber: 1g Sugar: 22g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
Butter pecan ice cream in a white dish

This post was originally published in 2010 and then updated in 2021.