Description

Indulge in the rich, nostalgic flavor of homemade butter pecan ice cream—a creamy, custard-based frozen dessert filled with buttery, toasted pecans and warm vanilla. Perfect as a quick dessert idea, easy recipe for special occasions, or a luxurious dinner party treat, this recipe delivers incredible depth of flavor with every scoop. Whether you’re looking for classic ice cream flavors, make-ahead desserts, or delicious food ideas to impress guests, this recipe offers a satisfying, silky-smooth texture with irresistible nutty crunch. The smell of butter-toasted pecans alone will have everyone running to the kitchen.

Ingredients

2 cups heavy cream
1 cup whole milk
4 large egg yolks
3/4 cup granulated sugar (divided)
2 tablespoons unsalted butter
1 cup raw pecan halves
1 1/2 teaspoons pure vanilla extract
Pinch of salt

Instructions

In a skillet, melt butter over medium heat. Add pecans and toast for 4–5 minutes until golden and fragrant. Let cool.
In a saucepan, heat heavy cream, milk, and half the sugar until steaming.
In a separate bowl, whisk egg yolks with the remaining sugar until light.
Slowly whisk some hot milk mixture into the yolks to temper, then return everything to the saucepan.
Cook over low heat, stirring constantly, until the custard coats the back of a spoon (about 170–175°F).
Strain the custard into a clean bowl. Stir in vanilla and salt. Chill completely (4 hours or overnight).
Churn in your ice cream maker according to instructions. Add pecans during the last few minutes.
Transfer to a container, cover, and freeze at least 4 hours before serving.

Prep Time: 25 minutes
Chill Time: 8 hours
Cook Time: 15 minutes