Homemade Butter Pecan Ice Cream 

Indulge in the rich, creamy delight of Homemade Butter Pecan Ice Cream—a Southern classic that combines velvety vanilla custard with the warm, nutty crunch of toasted pecans. This custard-style ice cream is made from scratch, allowing the buttery flavor of the pecans to shine through in every scoop. Perfect for summer gatherings or as a comforting dessert, this recipe offers a homemade touch that surpasses store-bought versions. With a hint of bourbon for depth and optional mix-ins like toffee bits, it’s a treat that’s both nostalgic and indulgent. 

Ingredients

For the Ice Cream Base:

• 1 cup pecan halves
  
  

• 2 tablespoons unsalted butter
  
  

• 1/4 teaspoon salt
  
  

• 2 cups heavy cream
  
  

• 1 cup whole milk
  
  

• 3/4 cup packed brown sugar
  
  

• 4 large egg yolks
  
  

• 1 tablespoon vanilla extract
  
  

• Optional: 1 tablespoon bourbon for depth and softness

Directions

1. Toast the Pecans: In a medium skillet, melt the butter over medium heat. Add the pecans and salt, stirring frequently until the pecans are golden and fragrant, about 4–5 minutes. Remove from heat and let cool completely.
   
   

2. Prepare the Custard Base: In a saucepan, heat the cream, milk, and brown sugar over medium heat, stirring frequently until the mixture is steaming but not boiling. In a separate bowl, whisk the egg yolks until smooth.
   
   

3. Temper the Egg Yolks: Slowly drizzle about 1 cup of the hot cream mixture into the egg yolks, whisking constantly. Then pour the egg mixture back into the saucepan.
   
   

4. Cook the Custard: Return the pan to medium heat and stir constantly until the custard thickens slightly and coats the back of a spoon (170°F on a thermometer). Do not boil. Remove from heat and stir in the vanilla extract and bourbon, if using.
   
   

5. Chill the Mixture: Strain the custard through a fine mesh sieve into a clean bowl. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
   
   

6. Churn and Freeze: Churn the custard in your ice cream maker according to the manufacturer’s instructions. When it reaches soft-serve consistency, fold in the cooled toasted pecans. Transfer to a lidded container and freeze for at least 4 hours until firm.
   
   

Nutritional Information (per serving)

• Calories: Approximately 350 kcal
  
  

• Protein: 4g
  
  

• Fat: 25g
  
  

• Carbohydrates: 30g
  
  

• Fiber: 1g
  
  

• Sugar: 20g
  
  

• Sodium: 50mg