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Butter Pecan Ice Cream

Butter pecan ice cream made with a classic custard base, churned until creamy and packed with deeply golden, butter-glazed pecans. Rich caramel-toned flavor comes from brown sugar and a careful custard cook to 175°F for a silky texture.
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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
  

Buttered pecans
  • 1.5 cup pecan halves Use toasted whole halves for visible crunch in every bite.
  • 3 tbsp unsalted butter Toasts the pecans and adds buttery flavor.
  • 0.5 tsp salt For salt-kissed, caramel-leaning pecan flavor.
Custard base
  • 2 cup heavy cream Creates a rich, smooth custard.
  • 1 cup whole milk Balances the richness for a classic ice cream texture.
  • 0.75 cup brown sugar, packed For caramel-toned sweetness.
  • 5 egg yolks Thickens the custard for a spoonable scoop.
  • 1 tsp vanilla extract Adds round, warm flavor.
  • 0.25 tsp salt Enhances sweetness and nut flavor.

Equipment

  • 1 ice cream maker
  • 1 saucepan
  • 1 parchment-lined sheet pan

Method
 

Toast the pecans
  1. Melt the unsalted butter with the salt over medium heat, then add the pecan halves and cook for 4-5 minutes until deeply golden and fragrant. Cool the pecans completely on a parchment-lined sheet.
Make the custard
  1. Heat the heavy cream, whole milk, and packed brown sugar together over heat until the sugar dissolves and the mixture steams. Keep it hot enough to dissolve fully before moving on.
  2. Whisk the egg yolks until smooth, then slowly whisk them into the hot cream mixture. Return everything to the saucepan and cook to 175°F, stirring constantly.
  3. Strain the custard, stir in the vanilla extract, then cool completely. Refrigerate at least 4 hours.
Churn and freeze
  1. Churn the chilled custard in an ice cream maker. Add the butter-toasted pecans in the last 5 minutes of churning.
  2. Freeze until firm so the ice cream scoops cleanly. Serve once fully set.

Notes

Pro tip: cook the custard to 175°F while stirring constantly—if you go too cool it won’t thicken, and if you overcook it can turn grainy. Refrigerate in an airtight container up to 3-4 days; freeze up to 2 months (thaw in the fridge 10-15 minutes for best scoop). For a simple swap, use a gluten-free baking parchment or silicone mat for the cooling sheet—this recipe is already gluten-free by ingredient.