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This old fashioned Butter Pecan Ice Cream recipe is one of my favourites. So rich and creamy, made in a cuisinart ice cream maker.
This Butter Pecan Ice Cream is life!! ❤
I have been on ahugeice cream making spree these past couple of days, and I don’t think I’m going to be slowing down any time soon.
While some of you might prep for summer by going to the gym and working on your best beach body, I go in the complete opposite direction and make 3 ice cream recipes in the same week.
And I’m not even sorry.
Sadly, I am not spending days by the beach this summer. I’m going back to Vancouver next week, and we are not going to have enough time to lay at the beach. Too many people to see. Too many things we want to do before we go. So no beach time = more ice cream making time. Because no one’s going to be seeing my beach body this year, ice cream it is!
This is the best butter pecan ice cream ever! The toasted pecans gives it a grown up kind of taste, and the custard base makes this ice cream oh so creamy. I just want to dive into the ice cream container and eat my way to the bottom. But, since I didn’t want to double my body weight this summer, I gave half of this container to my landlord. My landlord usually abides by a very healthy diet, so the fact that she gave me the container back within days is the best compliment. Seriously, this is the best ice cream ever, I promise you.
Butter Pecan Ice Cream Ingredients
You just need 7 simple ingredients to make this homemade butter pecan ice cream recipe! All you need is:
- butter
- pecans
- brown sugar
- heavy whipping cream (also called heavy cream)
- whole milk
- whole eggs
- vanilla extract
Equipment Needed
- small skillet
- medium saucepan
- medium bowl
- ice cream maker
- airtight container
Tips
Storage:Store this ice cream in an airtight plastic container in the fridge for up to 3 months. I like reusing the containers that ice cream comes in from either your local grocery store or ice cream shop.
Use whatever ice cream maker you have.No need to go out and research new ice cream makers. Even a sorbet maker would work with this ice cream. Just make sure to churn ice cream according to manufacturer’s instructions.
Make the buttered pecans in the oven.Instead of making them on a skillet, try toasting the pecans on a baking sheet. First, melt butter and a pinch of saltin a microwave safe bowl in the microwave for 30 second intervals until melted. Mix the melted butter with the pecans, then place the pecans on a parchment paper lined baking sheet in a single layer. Bake in the oven at 300°F for 15-20 minutes. Try to have the pecans cool to room temperature before mixing into the cream mixture.
Variations
Switch out the pecans.Don’t like pecans? While pecans are what give the ice cream base a nutty flavor, this recipe works well with cashews or walnuts. Allergic to tree nuts? Then try sunflower or pumpkin seeds.
Reduce the fat.If you are on a low calorie diet, try swapping out the whole milk with skim milk. It will still give you a creamy ice cream, but with less fat.
More Homemade Ice Cream Recipes
Like this Butter Pecan Ice Cream? Then you will love these easy ice cream recipe ideas:
- Graham Cracker Chocolate Chip Ice Cream
- Biscoff Rice Krispie Ice Cream
- Oreo Ice Cream
If you try this recipe, let me know how you liked it! Rate it, leave a comment and tag me with#atasteofmadnesson Instagram! I always love seeing what you are creating!
Butter Pecan Ice Cream
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Dessert
Cuisine: American
Keyword: Vegetarian
Ingredients
- 1 Tbsp butter
- 1/3 cup pecans, chopped
- 1 cup brown sugar
- 1 1/2 cups whipping cream
- 1/2 cup milk
- 2 large eggs,
- 1 tsp vanilla extract
Instructions
Melt the butter on a medium skillet. Add in the pecans and cook until fragrant, around 3 minutes. Remove from heat and set aside.
In a medium saucepan, heat the sugar, whipping cream and milk until the sugar has dissolved.
In a medium bowl, beat the eggs. Add around 1/4 cup of the hot sugar mixture to the eggs and mix well. Slowly add the egg mixture to the saucepan with the remaining sugar mixture, and mix until it forms a sort of custard that coats the back of your spoon. Remove from heat and mix in the vanilla extract and the pecans.
Transfer the saucepan to the fridge, and allow to cool completely, around 4 hours.
Pour the mixture into your ice cream maker, and process according to manufacturer’s instructions.
When the ice cream is done, pour into an airtight container, and freeze until ready to serve.
Notes
Total time does not include time in fridge to cool.
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