Butter Pecan Ice Cream Recipe

Overhead view of a container of four scoops of butter pecan ice cream with a scoop.

5 from 4 votes

Butter Pecan Ice Cream Recipe

This smooth and creamy Butter Pecan Ice Cream Recipe is rich and decadent, and great for special occasions. The BEST Butter Pecan incorporates brown butter, tempered eggs, dairy, brown sugar, and toasted pecans for the ultimate dessert experience!

Course Dessert

Cuisine American

Keyword butter pecan ice cream recipe, homemade ice cream

Prep Time 40

Cook Time 25

Chill Time 6

Total Time 7 5

Servings 1/2 cup servings

Calories 328kcal

Author Sue Ringsdorf

Ingredients

4 large egg yolks
1 cup brown sugar
6 Tablespoons unsalted butter - browned
3 cups heavy cream
2 cups whole milk
2 Tablespoons vanilla extract
pinch of salt - optional
1 cup chopped pecans - toasted

Instructions

PREP. If using a KitchenAid attachment to make this ice cream, be sure to place the bowl into the freezer for at least 15 hours prior to churning.
Brown the butter. Place butter in a pan on the stove over medium heat. Let it melt, and when it starts sizzling, stir with a spatula. Let butter continue to cook while stirring frequently.
You'll see some brown bits start to form on the bottom of the pan. Let this continue for a minute or so, and then remove the pan from the heat. Let cool for about 20 minutes.
6 Tablespoons unsalted butter
Temper the eggs. Combine the egg yolks and 1/4 cup brown sugar in a mixing bowl. Add the whole milk to the saucepan with the slightly cooled butter, and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
When the milk/butter mixture is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan, plus the remaining sugar, and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.
4 large egg yolks, 1 cup brown sugar, 2 cups whole milk
Combine mixture. In a large measuring bowl, combine the tempered egg mixture, heavy cream, vanilla extract, and a pinch of salt. Mix well and refrigerate for at least four hours before churning. The mixture should be VERY COLD!
3 cups heavy cream, 2 Tablespoons vanilla extract, pinch of salt
Toast pecans. Use a non-stick skillet over medium heat, and add the chopped pecans. Toast until just browned. You will smell it when they start browning. Be careful to avoid burning! Remove pecans and cool. Then store in the freezer (in a freezer bag) until ready to use.
1 cup chopped pecans
Churn. If using a KitchenAid attachment, start the mixer with the attachment so that's turning BEFORE you pour the liquid in. Then carefully pour in the whisked mixture as it's turning. Let it churn for about 25-30 minutes, or until the ice cream starts rising to the top of the bowl and the mixer slows down slightly.
Add to a container. Use a rubber scraper to pour the ice cream out of the bowl into a freezer safe container. Stir in the toasted pecans and mix well to combine.
Freeze the ice cream until ready to serve. You'll want to keep it in the freezer for a couple of hours to firm up.

Notes

Tips for using a KitchenAid Attachment:

Place bowl attachment in freezer. You’ll want to be sure to store the bowl in the freezer for AT LEAST 15 hours before using. Since we have an extra freezer in our laundry room, I keep ours in there all the time. That way we can make ice cream on a whim!
Run mixer in advance. Attach bowl to the KitchenAid mixer and add the attachments. Start mixer on the lowest setting BEFORE adding ice cream mixture. This will prevent the bowl from freezing up.
Add liquid while mixer is running. Then carefully pour the liquid into the bowl attachment while it’s running.
Let it slow down slightly. The ice cream is done when you see it expanding to the top of the bowl and the mixer starts to slow down.

Nutrition