Here’s a rich, custard-based Butter Pecan Ice Cream recipe, capturing that signature buttery, nutty, brown-sugar depth that makes this classic flavor so beloved.
Butter Pecan Ice Cream
Ingredients
Makes about 1 litre (1 quart)
For the Buttered Pecans
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1 cup (120g) pecan halves
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2 tbsp unsalted butter
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1/4 tsp flaky sea salt
For the Ice Cream Base
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2 cups (480ml) heavy cream, divided
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1 cup (240ml) whole milk
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5 large egg yolks
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2/3 cup (130g) packed light brown sugar (or half brown, half granulated for a lighter caramel note)
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2 tbsp unsalted butter
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1 tsp vanilla extract (or vanilla bean paste)
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1/4 tsp fine sea salt
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1/4 tsp butter-vanilla bakery emulsion (optional, but unlocks that classic ice-cream-parlour flavor)
Method
1. Toast and Butter the Pecans
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Preheat oven to 175°C (350°F). Spread pecans on a baking sheet and toast for 7-9 minutes until fragrant and slightly darker. Watch closely; they burn fast.
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In a small skillet, melt the 2 tbsp butter over medium heat. Add the warm pecans and flaky salt. Sauté gently for 1-2 minutes until the pecans are glossy and coated in the butter. Transfer to a plate to cool completely, then roughly chop. Reserve.
2. Make the Custard Base
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In a medium saucepan, combine 1 cup of the heavy cream, the whole milk, and the 2 tbsp butter. Heat over medium until steaming and the butter is melted. Do not boil.
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Meanwhile, in a separate bowl, whisk the egg yolks with the brown sugar and fine sea salt until thick, pale, and slightly increased in volume — about 1-2 minutes.
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Slowly pour about half of the hot cream mixture into the egg yolks, whisking constantly, to temper. Then pour the tempered yolk mixture back into the saucepan.
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Cook over low heat, stirring constantly with a wooden spoon or silicone spatula, until the custard thickens enough to coat the back of the spoon (a finger drawn through should leave a clean line). This happens around 77-79°C (170-175°F). Do not overheat or the eggs will scramble.
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Remove from heat immediately.
3. Finish and Chill
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Strain the custard through a fine-mesh sieve into a clean bowl. Stir in the remaining 1 cup of cold heavy cream, the vanilla extract, and the butter-vanilla emulsion (if using).
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Place the bowl over an ice bath to cool rapidly, stirring occasionally, or simply cover and refrigerate. Chill for a minimum of 4 hours, preferably overnight. The base must be completely cold.
4. Churn
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Churn the chilled custard in your ice cream maker according to the manufacturer’s instructions, until it reaches a soft-serve consistency.
5. Add the Pecans
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In the last minute of churning, add the chopped buttered pecans and let the machine distribute them. Alternatively, layer the pecans as you transfer the ice cream to the storage container.
6. Freeze
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Transfer to an airtight container, press parchment paper onto the surface, and freeze for at least 4 hours until firm and scoopable.