This Easy Homemade Butter Pecan Ice Cream is a creamy delight with crunchy pecans and a rich, buttery flavor. It’s the perfect treat for hot days or anytime you need a sweet boost!
I love making this ice cream because it’s super simple! Just mix the ingredients, freeze, and enjoy. Plus, you can impress friends with your homemade skills—sweet victory! 🍦
Key Ingredients & Substitutions
Unsalted Butter: The butter adds richness and flavor. You can use salted butter if that’s all you have, but reduce the added salt in the recipe to balance it out.
Pecans: Chopped pecans are essential for that classic butter pecan flavor. If you have nut allergies, you could try using sunflower seeds or other nut-free alternatives, but it will change the flavor a bit.
Whole Milk and Heavy Cream: This combo gives the ice cream its creamy texture. If you want a lighter version, you can use half-and-half instead, but the texture may not be as rich.
Granulated Sugar: Regular sugar works perfectly here. For a different taste, try brown sugar for a hint of molasses flavor!
Egg Yolks: They help thicken the ice cream. For a no-egg version, you can use cornstarch (1 tablespoon mixed with 2 tablespoons of water). This may alter the texture just slightly.
How Do You Get the Perfect Creamy Texture?
Achieving that creamy ice cream texture relies on a few key techniques. Follow these steps for best results:
- When melting butter and browning it, be patient. This develops the flavor well.
- Tempering the eggs is important. Pouring the warm mixture into the egg yolks gradually prevents scrambling and keeps the mix smooth.
- Make sure to stir constantly while cooking to avoid curdling the eggs. Keep the heat low to just thicken the mixture.
- Chill the custard thoroughly before churning. This ensures a smoother texture because it helps incorporate air better during churning.
- Let it freeze fully before serving. This helps it firm up nicely.
With these tips, your butter pecan ice cream will turn out creamy and delicious every time!
Easy Homemade Butter Pecan Ice Cream
Ingredients You’ll Need:
For the Ice Cream Base:
- 1 cup unsalted butter (2 sticks)
- 2 cups pecans, chopped
- 2 cups whole milk
- 2 cups heavy cream
- 1 1/4 cups granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
How Much Time Will You Need?
This delicious ice cream recipe takes about 20 minutes of active prep time. After that, you’ll need to chill the base for at least 4 hours or overnight before churning. Add approximately 4 hours for the ice cream to freeze completely. So, you’ll be enjoying your homemade butter pecan ice cream in about 8-12 hours!
Step-by-Step Instructions:
1. Prepare the Butter and Pecans:
In a medium skillet, melt the butter over medium heat. Keep an eye on it as it melts until it becomes golden brown and emits a nutty aroma—this should take about 5-7 minutes. Add the chopped pecans, stirring frequently for another 2-3 minutes until they are toasted and well-coated with the tasty browned butter. Once done, remove from heat and let them cool.
2. Warm the Milk and Cream:
In a separate medium saucepan, warm the whole milk and heavy cream over medium heat until it’s just about to simmer—don’t let it boil. Once heated, take it off the heat and set aside.
3. Whisk the Egg Yolks and Sugar:
In a mixing bowl, whisk together the granulated sugar, egg yolks, and salt until the mixture takes on a pale color and slightly thickens. This step is important for a rich texture!
4. Temper the Eggs:
Now, very slowly pour about 1 cup of the warm milk and cream mixture into the egg yolk mixture while whisking constantly. This helps to gently bring up the temperature of the eggs without scrambling them—maintaining a smooth mixture!
5. Combine Everything:
Pour the tempered egg mixture back into the saucepan with the remaining milk and cream. Stir everything together and cook over medium-low heat, stirring constantly. Wait for the mixture to thicken and coat the back of a spoon (aim for about 170-175°F or 77-80°C). Just be careful not to let it boil!
6. Finish the Custard:
When thickened, remove from heat and stir in the vanilla extract. Now, to ensure a super smooth texture, pour the custard through a fine-mesh strainer into a clean bowl to remove any clumps.
7. Add Buttered Pecans:
Stir in your cooled browned butter pecans, along with the remaining browned butter from the skillet. Trust me, this is where the magic happens!
8. Chill the Mixture:
Cover the bowl with plastic wrap, pressing it right onto the surface of the custard to prevent a skin from forming. Place it in the fridge and chill for at least 4 hours or overnight for the best results!
9. Churn the Ice Cream:
Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency—usually around 20-30 minutes.
10. Freeze the Ice Cream:
Transfer the churned ice cream to an airtight container and freeze it for at least 4 hours, or until it’s firm enough to scoop. The waiting can be hard, but it’s worth it!
11. Serve and Enjoy:
Scoop out that creamy, nutty goodness into bowls or cones. Enjoy your homemade butter pecan ice cream on a warm day, or treat yourself whenever you want a sweet treat!
FAQ for Easy Homemade Butter Pecan Ice Cream
Can I Use Other Nuts Instead of Pecans?
Absolutely! You can use walnuts or almonds for a different twist. Just make sure to still toast them in the browned butter for maximum flavor.
What if I Don’t Have an Ice Cream Maker?
No problem! You can make this ice cream using a simple no-churn method. Pour the chilled custard into a shallow dish, freeze for about 45 minutes, then stir vigorously with a fork. Repeat every 30 minutes for about 3 hours to break up ice crystals until smooth.
How Should I Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer. To keep it fresh and prevent ice crystals, press plastic wrap directly onto the surface before sealing the lid. It should last for about 2 weeks.
Can I Make This Ice Cream Dairy-Free?
Yes! You can substitute the whole milk and heavy cream with coconut milk or almond milk to make a dairy-free version. The texture might be slightly different, but it will still be delicious!
