Creamy, Nutty Butter Pecan Ice Cream
This homemade Butter Pecan Ice Cream combines a creamy, buttery base with toasted pecans for a perfectly nutty crunch. Infused with vanilla and a hint of scotch, it’s a luxurious yet simple dessert that’s perfect for gatherings, family treats, or freezer-friendly indulgence.
Equipment
- 1 medium saucepan
- 1 large mixing bowl
- 1 Rubber spatula or scraper
- 1 whisk
- 1 Large mesh strainer
- 1 ice cream maker
- 1 Baking sheet
- 1 Zip-top freezer bag
Ingredients
Ice Cream Base:
- 5 tbsp unsalted butter
- ¾ cup light brown sugar packed
- ½ tsp coarse kosher salt
- 2 cups heavy cream
- ¾ cup whole milk
- 6 large egg yolks
- ½ tsp vanilla extract
- 1 tbsp scotch whiskey
Buttered Pecans:
- 1 ½ tbsp unsalted butter melted
- 1 ½ cups pecan halves
- ¼ tsp coarse kosher salt
Instructions
- Prepare the Brown Sugar Base: Begin by melting 5 tablespoons of unsalted butter in a medium-sized saucepan over medium heat. Once the butter is fully melted, stir in ¾ cup packed light brown sugar and ½ teaspoon coarse kosher salt. Continue stirring until the sugar is fully dissolved and the mixture begins to bubble lightly. This step creates a rich, caramel-like foundation that will flavor your ice cream.
- Warm the Cream and Milk: Gradually whisk in 1 cup of heavy cream and all of the ¾ cup whole milk into the butter-sugar mixture. Heat gently over medium heat, stirring occasionally to prevent scorching. The goal is to warm the liquids without bringing them to a boil. Warm cream ensures a smooth custard when mixed with the egg yolks.
- Prepare the Egg Yolks: While your mixture is warming, separate 6 large eggs, reserving only the yolks. Place the yolks into a clean mixing bowl and whisk them lightly until they are uniform and slightly frothy. This helps the yolks incorporate smoothly into the hot mixture without curdling.
- Temper the Egg Yolks: Slowly pour about half of the warm butter-cream mixture into the whisked yolks, doing so in a thin, steady stream while whisking constantly. This process, known as tempering, gradually raises the temperature of the yolks so they don’t scramble. Once combined, pour the egg-yolk mixture back into the saucepan with the remaining butter-cream base.
- Cook the Custard: Return the saucepan to medium heat and stir continuously with a rubber spatula or wooden spoon. Be sure to scrape the bottom and edges as you stir. Cook the custard until it thickens and can coat the back of the spatula, about 5–7 minutes. You’ll know it’s ready when a finger swipe across the back of the spatula leaves a clear trail.
- Strain the Custard: Set a large mesh strainer over a clean mixing bowl. Pour the cooked custard through the strainer to remove any cooked bits of egg. This ensures a silky-smooth ice cream base. Stir the strained custard into the remaining 1 cup of cold heavy cream to help it cool slightly before adding flavorings.
- Add Flavors: Once combined, stir in ½ teaspoon vanilla extract and 1 tablespoon of scotch whiskey. These ingredients enhance the richness of the ice cream and provide a subtle depth of flavor without overpowering the butter and pecans.
- Chill the Ice Cream Base: Transfer the custard to a large zip-top freezer bag or airtight container and place it in a bowl of ice water. Allow it to chill for at least 30 minutes. Chilling the mixture ensures it’s cold enough to churn properly in your ice cream maker, resulting in a creamy, stable texture.
- Prepare the Buttered Pecans: While the custard chills, preheat your oven to 350°F (175°C). Place 1 ½ cups pecan halves in a bowl and toss them with 1 ½ tablespoons melted butter and ¼ teaspoon coarse kosher salt, ensuring they are evenly coated. Spread the pecans on a baking sheet in a single layer and toast in the oven for 10 minutes, stirring halfway through. Toasting enhances their natural nuttiness and adds crunch. Once done, let the pecans cool and chop coarsely for easy distribution in the ice cream.
- Churn the Ice Cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. In the last few minutes of churning, gradually add the cooled, chopped buttered pecans. This step ensures the nuts are evenly distributed without sinking to the bottom.
- Freeze and Set: Transfer the freshly churned ice cream into an airtight container. Smooth the top with a spatula, cover tightly, and freeze for at least 2–4 hours, or until firm. For best texture, allow the ice cream to sit at room temperature for 5–10 minutes before scooping.
- Serve and Enjoy: Scoop generous portions of your homemade Butter Pecan Ice Cream into bowls or cones. Pair with a drizzle of caramel sauce, chocolate shavings, or fresh fruit for an extra special treat. Store leftover ice cream in the freezer for up to one week for continued indulgence.
Notes
- Use high-quality unsalted butter and fresh pecans for the best flavor.
- Toasting pecans is essential to enhance their natural nuttiness and prevent sogginess in the ice cream.
- Temper the egg yolks carefully to avoid curdling and ensure a smooth, creamy custard.
- Chill the custard thoroughly before churning; this helps achieve a dense, creamy texture.
- Add pecans at the very end of churning to keep them crunchy.
- For an adult twist, a splash of scotch adds depth without overpowering the dessert.
- This recipe can be doubled if you want a larger batch for gatherings.
