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Butter Pecan Ice Cream

Butter pecan ice cream made with a smooth custard base and butter-toasted, salt-kissed pecan halves folded in during churning. This classic Southern-style pecan ice cream delivers a rich caramel-toned flavor with a nutty crunch in every bite.
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Prep Time 20 minutes
Cook Time 20 minutes
chilling + freezing 4 hours
Total Time 4 hours 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pecan butter-glaze base
  • 1.5 cup pecan halves Toast until deeply golden and fragrant, then cool completely.
  • 3 tbsp unsalted butter Used to butter-toast the pecans.
  • 0.5 tsp salt For toasting the pecans.
Custard base
  • 2 cup heavy cream Steamed with brown sugar for the custard.
  • 1 cup whole milk Steamed with brown sugar for the custard.
  • 0.75 cup brown sugar, packed Dissolve completely before tempering yolks.
  • 5 egg yolks Whisk smooth, then temper and cook to 175F.
  • 1 tsp vanilla extract Stir in after straining and cooling slightly.
  • 0.25 tsp salt Add to balance the custard sweetness.

Equipment

  • 1 ice cream maker
  • 1 saucepan

Method
 

Toast the pecans
  1. Melt the unsalted butter in a skillet over medium heat, then stir in pecan halves and 1/2 teaspoon salt. Toast for 4-5 minutes until deeply golden and fragrant, then cool completely on a parchment-lined sheet.
Make the custard
  1. Combine heavy cream, whole milk, and packed brown sugar in a saucepan and heat until the mixture steams and the sugar dissolves. Keep it hot but not boiling while you prepare the yolks.
  2. Whisk egg yolks until smooth in a bowl. Slowly whisk the hot cream mixture into the yolks to temper.
  3. Return the custard to the saucepan and cook to 175F, stirring constantly. The mixture should thicken enough to lightly coat a spoon.
  4. Strain the custard into a container, then stir in vanilla extract and 1/4 teaspoon salt. Cool completely, then refrigerate at least 4 hours.
Churn and finish
  1. Churn the chilled custard in an ice cream maker. In the last 5 minutes, add the cooled butter-toasted pecans.
  2. Transfer to a container and freeze until firm. Serve after hardening for at least a few hours for scoopable texture.

Notes

Pro tip: cook the custard only to 175F—stir constantly so it thickens evenly without scrambling the yolks. Refrigerate custard base up to 48 hours before churning; once churned, keep covered in the freezer up to 2 weeks. Freezing is yes for the finished ice cream. For a dairy-friendly swap, use a high-fat lactose-free milk/cream combination and ensure it’s suitable for custard-style cooking.