Print

Homemade Butter Pecan Ice Cream Recipe

Print Recipe

★★★★★

4.6 from 75 reviews

This homemade Butter Pecan Ice Cream recipe combines creamy, rich ice cream with buttery toasted pecans for a classic, indulgent treat. Made with eggs, sugar, sweetened condensed milk, and your choice of dairy for creaminess, this ice cream can be enjoyed immediately as a soft serve or chilled to a firmer consistency. Optional caramel topping adds an extra layer of sweetness and decadence.

Ingredients

Scale

Ice Cream Base

  • 4 eggs
  • 1.5 cups sugar
  • 1/2 can (about 7 oz) sweetened condensed milk
  • 1.5 tablespoons good quality vanilla extract
  • 4 cups milk (whole, 2%, half and half, or heavy cream for creamier texture)

Buttered Pecans

  • 3/4 cup chopped pecans
  • 3 tablespoons butter
  • 1 tablespoon sugar

Optional Topping

  • Caramel ice cream topping, as desired

Instructions

  1. Prepare Ice Cream Base: In a large mixing bowl, beat the 4 eggs for 1-2 minutes until slightly frothy. Add 1.5 cups sugar and continue mixing for another minute until the eggs and sugar are fully combined.
  2. Add Flavor and Dairy: Stir in 1.5 tablespoons vanilla extract, 4 cups milk of your choice, and 7 oz sweetened condensed milk. Blend these ingredients thoroughly until smooth.
  3. Process Ice Cream: Pour the mixture into your ice cream machine and follow the manufacturer’s instructions to churn until it reaches soft serve consistency.
  4. Toast Buttered Pecans: While the ice cream churns, melt 3 tablespoons butter in a large pan over medium-high heat. Add 1 tablespoon sugar and stir until the sugar dissolves completely.
  5. Cook Pecans: Add 3/4 cup chopped pecans to the butter and sugar mixture. Reduce heat to medium and gently stir or toss the pecans for about 5 minutes until toasted. Carefully watch them to avoid burning.
  6. Cool Pecans: Transfer the toasted pecans to a plate and allow them to cool.
  7. Add Pecans to Ice Cream: A few minutes before the ice cream finishes processing, add the cooled buttered pecans to the ice cream machine and allow them to mix in evenly.
  8. Freeze or Serve: Serve the ice cream immediately for soft serve, or transfer it to a freezer-safe container and freeze for 2 to 4 hours until firm.
  9. Optional Caramel Layer: For a caramel swirl, place half of the ice cream into a freezer-safe container, spread a generous amount of caramel topping over the layer, then add the remaining ice cream. Top with more caramel and use a butter knife to gently swirl the caramel throughout. Freeze for an additional 2 to 4 hours before serving.

Notes

  • For best creaminess, use milk with higher fat content, such as half and half or heavy cream.
  • You may cook your ice cream base to 170°F to help with food safety (pasteurization) before chilling and churning, but it is optional.
  • Watch pecans closely when toasting as they can burn quickly.
  • If you do not have an ice cream machine, you can freeze the mixture, stirring every 30 minutes to break up ice crystals until creamy.
  • The optional caramel topping adds a rich contrast to the nutty flavor but can be omitted for a simpler version.

Keywords: Butter Pecan Ice Cream, Homemade Ice Cream, Buttered Pecans, Caramel Ice Cream, Classic Ice Cream Recipe

Find it online: https://reemcook.com/homemade-butter-pecan-ice-cream-recipe/