This creamy and nutty butter pecan ice cream recipe is a must-try for all dessert lovers! Make it in your ice cream maker with ease.

In the realm of ice cream flavors, where vanilla and chocolate reign supreme, a humble yet sophisticated contender rises to claim its rightful place in the spotlight: butter pecan ice cream.

Now hold onto your ice cream scoops, because this isn’t just any recipe – we’re bringing out the big guns with an ice cream maker!

First I should address the elephant in the room. Butter pecan might sound like your grandma’s favorite flavor, and well, that’s because it probably is.

But I promise you, it’s the unsung hero of the ice cream world – a delightful blend of buttery richness, sweet cream, and the toasty crunch of pecans.

And let’s not forget the ice cream maker. Sure, no-churn recipes are great, but there’s something satisfyingly old-school about using an ice cream maker.

It’s an experience, a journey back in time to the good ol’ days of homemade treats and simple pleasures.

But let’s be honest, the real reason we’re all here is for the ice cream. Imagine scooping up that first spoonful – the creaminess of the ice cream, the rich buttery flavor, the crunch of the pecans.

It’s not just a dessert; it’s a masterpiece, a testament to the power of butter and nuts in frozen harmony.

So let’s fire up the ice cream maker and churn up some delicious memories. Get your pecans ready, your butter at the ready, and let’s embark on this nutty adventure below.

butter and pecan ice cream being scooped out of a container

Are you ready to give it a try? Here’s what you’re going to need to make this ice cream.

Ingredients

1/2 cup chopped pecans
1 tablespoon butter
1 1/2 cups half-and-half cream
1 cup packed brown sugar
2 large eggs, lightly beaten
1/2 cup heavy whipping cream
1 teaspoon vanilla extract

Thoughts and Notes On This Recipe

Two tools you’ll want to have on hand when making a lot of ice creams – a thermometer and an ice cream maker.

If you plan to make a lot of ice cream, invest in some reusable containers. They make freezing easy.

Leftovers can be kept in the freezer for two weeks in an airtight container. After a couple of weeks, the texture can become grainy and large ice crystals may form.

homemade butter pecan ice cream in a bowl

Get the printable recipe for this treat below:

Butter Pecan Ice Cream

If you're a dessert enthusiast, you can't miss this rich and nutty butter pecan ice cream recipe. Whip it up effortlessly in your ice cream maker!

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Prep Time: 35

Cook Time: 12

Churn Time: 30

Total Time: 13 5

Servings: quart

Ingredients

1/2 cup pecans chopped
1 tablespoon butter
1 1/2 cups half and half
1 cup brown sugar packed
2 egg(s) large, lightly beaten
1/2 cup heavy whipping cream
1 teaspoon pure vanilla extract

Instructions

I[mv_schema_meta name="Brown the Pecans"]n a large skillet over medium heat add the pecans and butter. Cook the pecans until lightly browned and fragrant. Stir the pecans often to avoid burning. Remove the pecans from the skillet and allow to cool.
[mv_schema_meta name="Put Ice in a Bowl"]Prepare a large bowl of ice and set aside.
[mv_schema_meta name="Cook the Half & Half and Sugar"]In a saucepan over medium heat, add the half and half and brown sugar, Stir constantly until the temperature reaches 175 degrees. Remove the saucepan from the heat.
[mv_schema_meta name="Temper the Eggs"]Slowly add about 3 tablespoons of the hot half and half to the eggs, stirring constantly, to temper the eggs.
[mv_schema_meta name="Add Eggs Back in and Cook"]Then, add the eggs to the saucepan and heat, stirring continuously, until the temperature reaches 160 degrees.
[mv_schema_meta name="Set Bowl in Ice and Stir"]Remove the saucepan from the heat and set in the bowl of ice to stop the cooking. Allow the mixture to cool for 2 minutes, stirring constantly.
[mv_schema_meta name="Add Whipping Cream and Vanilla"]Stir in the whipping cream and vanilla until completely combined.
[mv_schema_meta name="Cover and Refrigerate"]Transfer the mixture to a container and press plastic wrap down across the top, touching the ice cream mixture. Refrigerate for at least 2 hours to overnight.
[mv_schema_meta name="Churn Custard in Ice Cream Maker"]Pour into your ice cream maker and allow to churn for 20-30 minutes (or following manufacturer's instructions for your ice cream maker) During the last 5 minutes of the freezing cycle, add the pecans.
[mv_schema_meta name="Cover and Freeze"]Transfer the ice cream to an airtight freezer container and freeze until solid.