Name: Butter Pecan Ice Cream
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Other
Ingredients: 1 tbsp butter; 0.5 cup pecan pieces; 0.75 cup light brown sugar; 1.667 cups half and half; 2 eggs; 0.333 cup heavy whipping cream; 1 tsp vanilla extract; 1 pinch sea salt

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Butter Pecan Ice Cream

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Ingredients

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Instructions

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Instructions

Depending on your ice cream machine, you may need to first place your ice cream bowl in the freezer overnight.

First, add butter and pecan pieces to a skillet over low heat. Cook for 4 to 5 minutes or until light roasted. Stir occasionally to prevent burning. Place on paper towel to soak up the excess butter and fully cool down.

In a large skillet, add half and half. Heat until warm, but not yet boiling. Then, add in brown sugar. Stir until sugar has dissolved.

Add whisked eggs to a bowl. Very slowly pour ½ cup of the heated half and half mixture into the whisked eggs. Quickly whisk to prevent curdling.

Then, pour this egg mixture into the skillet. Continue whisking over low heat until warm, but not yet boiling. Cook until mixture coats the back of a spoon. See photos above for reference. Turn off heat.

Add ice cubes to a large mixing bowl. Place a smaller mixing bowl on top of the ice cubes.

Pour the skillet mixture into the smaller mixing bowl. Stir for 1 minute.

Add in heavy whipping cream and vanilla. Stir to combine.

Place plastic wrap onto the surface of the ice cream custard. Place bowl in fridge for at least 4 hours, up to overnight.

Once chilled, remove plastic wrap. Pour custard mixture into the frozen ice cream maker bowl. Make according to ice cream maker instructions.

Once ice cream texture is achieved, turn off machine. Stir in toasted pecans.

Transfer to a freezer safe bowl or pan. Freeze for at least 2 hours. Serve!

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Nutrition

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Tips & Tricks (5)

Toast Your Pecans First 🥜
Butter-toast your pecan pieces in a skillet over medium heat for 3-4 minutes before adding to the ice cream base to intensify their nutty flavor and ensure optimal crunchiness.
Chill Your Custard Properly ❄️
Refrigerate your custard mixture for at least 4-6 hours or overnight before churning—this creates a smoother, silkier texture and helps the ice cream freeze more evenly in your machine.
Brown Your Butter for Depth 🧈
Use browned butter instead of regular butter for a richer, more complex nutty flavor that elevates the entire ice cream and makes the buttery pecan taste truly premium.
Temper Your Eggs Carefully 🥚
Slowly whisk hot cream into your egg mixture while constantly stirring to prevent scrambling—this creates a silky custard base and ensures food safety without breaking your emulsion.
Add Sea Salt at the End 🧂
Sprinkle a small pinch of sea salt into the churned ice cream just before freezing to enhance the butter and pecan flavors and create a sophisticated sweet-salty balance.