If you've ever had a scoop of butter pecan ice cream, you already know why it's such a classic. It's creamy, buttery, nutty, and has that perfect sweet-salty balance that keeps you going back for another bite. This recipe uses a rich custard base made with browned butter, brown sugar, and toasted pecans for the ultimate homemade treat.
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I'll be honest-this one feels like summer in a bowl, but we make it year-round. It's just that good. If you love this, you might also want to check out my homemade strawberry ice cream for another creamy favorite.
What is butter pecan ice cream
Butter pecan is one of those ice creams that feels old-fashioned in the best way. The base is a smooth custard, flavored with browned butter and brown sugar, then finished with toasted pecans for crunch. Every spoonful has a little richness, a little sweetness, and a warm nuttiness from the pecans.
Why you'll love this recipe
- It tastes way better than store-bought
- The browned butter gives a deep, caramel-like flavor
- Toasted pecans add crunch and nuttiness
- You can make it ahead for holidays, cookouts, or just because
Ingredients you'll need
Ice cream base
- 6 large egg yolks
- 6 tablespoons unsalted butter
- 1 cup brown sugar
- ¼ teaspoon kosher salt
- 2 cups heavy cream
- 2 cups whole milk
- 1 teaspoon vanilla extract
Pecans
- 1 cup pecans
- 1 tablespoon unsalted butter
- Pinch of salt
Step-by-step directions
Whisk the yolks
In a medium bowl, whisk the egg yolks until smooth and set aside.
Set up an ice bath
Pour the cream into a metal bowl and place that bowl inside a larger one filled with ice. Set a sieve on top. This will help cool the custard quickly later.
Brown the butter and sugar
Melt the butter in a saucepan over medium heat, stirring until it begins to brown. Add the brown sugar and salt, stirring until the sugar melts completely.
Add the milk slowly
Pour in the milk a little at a time. It will foam up, so use a saucepan with high sides. Stir until the sugar dissolves. Don't let it boil.
Temper the eggs
Whisk half of the hot milk mixture into the egg yolks, then pour the egg mixture back into the pan with the rest of the milk mixture.
Cook the custard
Stir constantly with a wooden spoon or spatula until the custard thickens and coats the back of the spoon (about 5-7 minutes).
Strain and cool
Pour the custard through the sieve into the bowl of cream. Stir in the vanilla and keep stirring over the ice bath until cooled. Chill thoroughly in the fridge.
Toast the pecans
Preheat the oven to 350°F. Toss pecans with melted butter and a pinch of salt, spread on a baking sheet, and bake for 10 minutes. Let cool, then chop.
Churn the ice cream
Once the custard is fully chilled, churn it in your ice cream maker according to the instructions.
Fold in the pecans
Stir the chopped pecans into the soft ice cream. Transfer to a container, cover, and freeze for at least 1 hour before scooping.
Expert tips
- Use a heavy-bottomed pan so the sugar and butter don't burn
- Chill your base overnight for smoother ice cream
- Don't skip the toasting step-the pecans taste so much better this way
- If the ice cream is too hard after freezing, let it sit at room temp for 5 minutes before scooping
Storage
Store in an airtight container in the freezer for up to 2 weeks.
FAQS
Yes! Pour into a shallow dish, freeze, and stir every 30 minutes until firm.
Absolutely. Try walnuts or almonds for a different twist.
Yes, substitute with coconut cream and almond milk.
Homemade ice cream is best eaten within 1-2 weeks for peak flavor and texture.
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📖 Recipe
Butter Pecan Ice Cream
Butter pecan ice cream is a creamy, buttery, nutty dessert with the perfect sweet-salty balance. Made with a rich browned butter custard base and toasted pecans, it's a timeless treat you'll want to make year-round.
Ingredients
- 6 large egg yolks
- 6 tablespoons unsalted butter
- 1 cup brown sugar
- ¼ teaspoon kosher salt
- 2 cups heavy cream
- 2 cups whole milk
- 1 teaspoon vanilla extract
- 1 cup pecans
- 1 tablespoon unsalted butter
- Pinch of salt
Instructions
- Whisk egg yolks in a medium bowl until smooth. Set aside.
- Pour heavy cream into a metal bowl and place it over a larger bowl filled with ice. Set a sieve on top.
- Melt butter in a saucepan over medium heat until browned. Add brown sugar and salt, stirring until sugar melts.
- Gradually pour in the milk, stirring until fully combined and sugar is dissolved. Do not let it boil.
- Whisk half of the hot milk mixture into the yolks, then pour the yolk mixture back into the saucepan.
- Stir constantly over medium heat until the custard thickens and coats the back of a spoon, about 5–7 minutes.
- Strain the custard into the bowl of cream. Stir in vanilla and continue stirring over the ice bath until cooled. Chill thoroughly.
- Preheat oven to 350°F. Toss pecans with melted butter and salt, spread on a baking sheet, and bake for 10 minutes. Let cool, then chop.
- Churn the chilled custard in your ice cream maker according to manufacturer’s instructions.
- Fold chopped pecans into the churned ice cream. Transfer to an airtight container and freeze for at least 1 hour before serving.
Notes
Use a heavy-bottomed pan to prevent burning. Chill the custard overnight for best texture. Toasting the pecans enhances their flavor—don’t skip it. If too firm after freezing, let sit at room temp for 5 minutes before scooping.
Nutrition Information:
Serving Size:
½ cupAmount Per Serving: Calories: 320Total Fat: 25gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 140mgSodium: 55mgCarbohydrates: 24gFiber: 1gSugar: 20gProtein: 4g
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