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A bowl of creamy butter pecan ice cream topped with chopped pecans, with a spoon inside, sits on a wooden surface.

Butter Pecan Ice Cream

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.
5 from 14 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Freeze & Churn Time 4 hours 20 minutes
Total Time 4 hours 35 minutes
Course Dessert
Cuisine American
Servings 8 servings

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!
Tried this recipe?Let us know how it was!