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Easy Butter Pecan Ice Cream

Creamy Easy Butter Pecan Ice Cream for Sweet Nostalgia

Indulge in this Easy Butter Pecan Ice Cream, bringing nostalgic flavors with every scoop, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 45 minutes
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Custard Base
  • 2 cups Heavy Cream For a lighter twist, substitute with half-and-half.
  • 1 cup Whole Milk Full-fat yields a smoother texture.
  • 6 large Egg Yolks Essential for thickening the custard.
  • 3/4 cup Granulated Sugar Feel free to adjust to taste.
  • 1/4 cup Brown Sugar Can substitute with granulated sugar and a splash of maple syrup.
  • 1 tbsp Vanilla Extract Opt for pure vanilla for the best results.
  • Pinch Salt Balances sweetness.
For the Pecans
  • 1/4 cup Unsalted Butter Used for toasting pecans.
  • 1 cup Chopped Pecans Walnuts can also serve as a substitute.
  • 1/4 tsp Cinnamon Optional for flavor depth.
  • 2 tbsp Bourbon Optional for a Southern twist.

Equipment

  • medium saucepan
  • whisk
  • ice cream maker
  • fine-mesh strainer
  • Airtight Container

Method
 

Ice Cream Preparation
  1. In a medium saucepan, combine heavy cream and whole milk, heating over medium heat for about 5-6 minutes until bubbling gently.
  2. Whisk together egg yolks, granulated sugar, and brown sugar until pale and creamy for 2-3 minutes.
  3. Slowly pour half of the cream mixture into the egg yolk mixture while continuously whisking to prevent curdling.
  4. Pour the tempered egg mixture back into the saucepan and cook over low heat, stirring constantly for 5-7 minutes until thickened.
  5. Strain the custard through a fine mesh strainer into a clean bowl, stirring in vanilla and salt. Chill in refrigerator for at least 4 hours.
  6. In a skillet, melt unsalted butter and toast chopped pecans for 3-4 minutes until golden. Allow to cool.
  7. Pour the chilled custard into the ice cream maker and churn for 20-25 minutes until soft-serve consistency.
  8. Add cooled toasted pecans during the last few minutes of churning, then transfer to a freezer-safe container and freeze for at least 4 hours.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 25gProtein: 4gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 150mgPotassium: 250mgFiber: 1gSugar: 22gVitamin A: 500IUCalcium: 150mgIron: 1mg

Notes

Store in an airtight container for up to 3 months. For easier scooping, let sit at room temperature for 10-15 minutes before serving.

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