This homemade butter pecan ice cream is rich and creamy, with a nice custard based ice cream that is full of buttered pecans. It tastes even better than your favorite ice cream from the store, or shop.


For the Custard:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 4 egg yolks
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 1 tsp vanilla extract
  • 1/8 tsp salt

For the Buttered Pecans:

  • 1/4 cup unsalted butter
  • 1 cup roughly chopped pecans
  • 1/4 tsp salt


  • Hand Whisk
  • Large Mixing Bowl


For the Custard:

  • In a large sauce pan, combine the heavy cream and milk. Heat over medium until the mixture just starts to bubble.
  • In a large bowl, whisk together the egg yolks and sugars.
  • Slowly pour 1/2 cup of your cream mixture into your egg yolks while whisking vigorously. Pour another 1 cup of your cream mixture, 1/2 cup at a time while whisking the whole time.
  • Pour the egg mixture back into the sauce pan with the remaining cream, and continue to cook for about 5 minutes, or until the mixture thickens a bit. (You want it to be able to coat the back of a spoon)
  • Pour the custard mixture through a strainer into a large bowl, and stir in the vanilla extract, and salt.
  • Place the bowl over an ice bath in another bowl, and allow to set for about 10 minutes, stirring occasionally.
  • Cover the bowl and place it in the fridge for at least 2 hours.

For the Buttered Pecans:

  • Add the butter, pecans, and salt to a saute pan and heat over medium heat until the butter is melted, and the pecans are toasted. Stir the whole time.
  • Strain out the butter. And set the pecans aside until they are cooled to room temperature.

For the Ice Cream:

  • Pour the custard mixture into your ice cream maker and run it according to the manufactures directions. Mine is about 30 minutes.
  • Add in the buttered pecans, and run the ice cream maker for another 5 minutes, until they are mixed into the custard.
  • Scoop the custard into a 1.5 to 2 quart pan and cover with plastic wrap or foil and place it in the freezer to harden for at least 6 hours, or overnight.


Calories: 466kcalCarbohydrates: 23gProtein: 5gFat: 41gSaturated Fat: 20gTrans Fat: 1gCholesterol: 197mgSodium: 153mgPotassium: 165mgFiber: 1gSugar: 19gVitamin A: 1239IUVitamin C: 1mgCalcium: 104mgIron: 1mg

By Admin

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