If you're looking for the best butter pecan ice cream, this homemade version is it. This recipe combines a silky custard base with buttery candied pecans and a touch of cinnamon for a flavor that's nostalgic, indulgent, and miles better than store-bought.
Butter pecan ice cream is one of those desserts that, growing up, felt like something only grannies loved. But I'm here to tell you it's absolutely for everyone. This recipe is as good as it gets: rich, creamy, and packed with buttery, caramelized pecans that take it to the next level. My dad came over just to snag a tub to take home, and my mom, who apparently "doesn't like pecans", ended up eating most of his stash.
The best part? With just a few simple tools, you can make this classic ice cream right in your own kitchen. No preservatives, no mystery ingredients, just real, good flavor that beats anything you'll find in the store. Whether you're an ice cream enthusiast or just love a nostalgic treat, this homemade butter pecan ice cream is 100% worth it.
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Equipment
For this recipe you will need:
- An ice cream maker - I use and love my Cuisinart Ice Cream Maker. We've been making way more ice cream since getting it, and keeping the bowl stored in the freezer means it's ready whenever we are.
- A saucepan - Since this recipe uses egg yolks, you'll need to gently cook the base to a safe temperature. I like this Cuisinart Stainless Steel Pan.
- A cooking thermometer - Highly recommended if you plan on making custard-based ice creams. You can eyeball it by looking for steam, but a thermometer makes it easy to hit the magic 170°F mark without risking scrambled eggs. I use this candy thermometer, but there are plenty of solid options out there.
- Measuring cups and spoons
- Fine Mesh Strainer - Not absolutely necessary, but I like pouring my cooked custard mixture through a fine mesh strainer to strain out any pieces of cooked eggs and ensure a smooth finish.
- Stainless steel skillet - This is for candying the pecans. I do not recommend using a non-stick skillet as they just don't seem to caramelize in the same way.
Ingredients & Substitutions
- Milk - I recommend using whole milk for the creamiest texture.
- Heavy cream - Go full-fat here; this is a treat, and it makes all the difference.
- Egg yolks - Save the whites for meringues or a future baking project!
- Sugar - I love using a mix of brown and white sugar
- Ground cinnamon - You can totally leave this out if preferred but I love the extra flavor.
- Vanilla extract - You can also use vanilla bean paste.
- Almond extract - This is completely optional but I think it adds to the nutty flavor.
- Salt - Just a pinch to balance the sweetness and bring out the flavor.
- Pecans - I like using chopped pecans you could use whole pecans if preferred. Be sure to get unsalted.
- Butter - I like using unsalted butter but you could you salted butter for a salted caramel-y twist.
Step-by-Step Photos
Frequently Asked Questions
I highly recommend using an ice cream maker for the creamiest texture. This one from Cuisinart is my favorite and totally worth the investment if you plan to make ice cream regularly.
You can, but the mix adds a nice balance. white sugar keeps it smooth while brown sugar adds depth and a caramel-like flavor that pairs beautifully with the pecans.
About a week or two for best texture and flavor. Just be sure to keep it stored in an airtight container. I use this Tovolo ice cream container and it works well.
Yes! If you prefer a less sweet version, simply toast the pecans in a little butter and salt. They'll still add great flavor and crunch.
No but I do highly recommend it! Even if everything goes perfectly, straining the custard through a fine mesh sieve catches any tiny bits of cooked egg or spice clumps and ensures a silky-smooth final result.
Homemade ice cream is often soft straight from the machine. It's basically soft serve! If you prefer it to be firmer transfer it to a container and freeze it for a few hours to firm up before scooping.
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Enjoyed the homemade Butter Pecan Ice Cream recipe? Let me know what you think in the comments!
Recipe
Butter Pecan Ice Cream
Equipment
- Ice Cream Maker
- Measuring cups and spoons
- Saucepan
- Skillet
- Fine Mesh Strainer (optional)
Ingredients
For the custard base
- 2 cups heavy cream
- 1 cup whole milk
- ⅓ cup light brown sugar
- ⅓ cup white granulated sugar
- 4 egg yolks
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract optional
- ½ teaspoon salt
- ½ teaspoon cinnamon optional
For the buttered pecans
- 3 tablespoon butter
- 1 cup chopped pecans
- ¼ teaspoon salt
- 1 tablespoon sugar
Instructions
Make the Custard Base
- Separate the 4 egg yolks and place them in a mixing bowl with the ground cinnamon, vanilla extract and almond extract. Whisk together, then set aside.
- In a medium saucepan, combine heavy cream, whole milk, brown sugar, white sugar and a pinch of salt.Whisk over medium heat until the sugar has dissolved and the mixture is warm, but not scalding. Then reduce the heat to low.
- Temper the eggs by removing about 1 cup of the warm cream mixture and very slowly pour it into the bowl with the egg yolks while whisking continuously.Then very slowly pour the tempered egg mixture back into the saucepan, whisking constantly.
- Turn the heat up to medium and cook the ice cream base, while continuing to whisk frequently, until it reaches 170°F.*be careful not to take it too much above 170 F as it can curdle*Then immediately remove from heat and pour into a heat-safe container. Cover the container and refrigerate for at least 4 hours or overnight to chill.
Make the Butter Pecans
- Melt butter in a skillet (ideally not non-stick) over high heat until melted. Add the sugar and a pinch of salt and whisk until the sugar is fully dissolved. Add the pecans and turn the heat to medium. Toast for 4-5 minutes, stirring constantly to avoid burning, until fragrant and golden brown. Remove to a plate to cool fully.
Churn and Serve
- Once the custard has chilled completely, give it a stir and pour it into your ice cream maker.Churn according to the manufacturer’s instructions, usually around 20 minutes, until the texture is thick and creamy.Add in the cooled pecans and mix until evenly distributed.
- You can serve the ice cream immediately as soft-serve, or transfer it to an airtight container and freeze for a few hours to firm up. Enjoy!
Swathi
This butter pecan ice cream is so good, out of the world, better than any storebought ones.
Ashley
Butter pecan is one of my favorite flavors. So delicious!
Jean
I feel like you made this especially with me in mind. How did you know it was my favorite? Thanks it was so yummy.
Claudia-Cristina
I tried this and it turned out so creamy with the perfect nutty crunch—really loved it!