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.
Tips for Making Homemade Ice Cream
Before you begin making this recipe, here are just a few tips and things you should think about when it comes to making your own frozen dairy desserts.
Quality Ingredients Are Important
Lots of people are advocates of organic products in these recipes, especially when it comes to dairy. That is up to you, but definitely get high quality ingredients as that will improve the overall taste.
Use Enough Sugar
Homemade ice cream crystallizes much easier than the stuff you buy at the grocery store. Don’t skimp on the sugar, because sugars and sweeteners help prevent the crystallization.
Rest the Base
The reason the custard doesn’t go right into the ice cream maker is because your base needs to rest. You’ll refrigerate first, and that improves the texture and quality of the final product.
Freeze the Bowl
The instructions for your ice cream maker will probably suggest this, but I wanted to mention it as well. Freeze the bowl for at least 24 hours before making your recipe.
You should also start the motor of the ice cream maker before pouring in the custard mixture so that it’s already moving and doesn’t freeze to the side when you pour it in.
Store It Correctly
Homemade ice cream can get hard or form ice crystals in the freezer. Store in more of a shallow container than a deep tub, and make sure it’s airtight. Put plastic wrap on top of the ice cream before closing the lid.
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.
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!
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
Instructions
- In 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.
- Prepare a large bowl of ice and set aside.
- 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.
- Slowly add about 3 tablespoons of the hot half and half to the eggs, stirring constantly, to temper the eggs.
- Then, add the eggs to the saucepan and heat, stirring continuously, until the temperature reaches 160 degrees.
- 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.
- Stir in the whipping cream and vanilla until completely combined.
- 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.
- 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.
- Transfer the ice cream to an airtight freezer container and freeze until solid.
Nutrition Information:
Yield:
8Serving Size:
1 servingAmount Per Serving: Calories: 272Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 83mgSodium: 67mgCarbohydrates: 26gFiber: 1gSugar: 25gProtein: 4g
Did you enjoy this dessert recipe? Let me know in the comments! Also check out these other ice cream recipes:
Bailey’s Boozy • Birthday Cake • Blueberry • Chocolate • Chocolate Caramel • Chocolate Chip Cherry • Chocolate Oreo • Coconut • Honey Lavender • Ice Cream Sandwiches • Mississippi Mud • Peppermint • Raspberry