Can I make Butter Pecan Ice Cream with Toasted Nuts without an ice cream maker?

While traditional churned ice cream offers the best, creamiest texture, you can adapt this by folding the cooled butter pecan mixture into a no-churn condensed milk and whipped cream base. It won't be exactly the same, but it will still be a delicious homemade treat.

How do I prevent my ice cream from becoming too hard or icy?

Ensure your base is very cold before churning, don't overchurn, and store in an airtight container with plastic wrap pressed directly on the surface to minimize ice crystals. As mentioned, a splash of alcohol like vodka can also help keep your Butter Pecan Ice Cream softer.

What's the best way to toast pecans for this recipe?

Sautéing in butter on the stovetop creates a wonderful depth of flavor and ensures they're evenly toasted. Just watch them closely, as nuts can burn quickly!

Can I prepare the ice cream base ahead of time?

Absolutely! Chilling the base overnight is actually recommended for the best flavor development and texture, making this a great make-ahead dessert for your Butter Pecan Ice Cream. It allows all the flavors to meld together beautifully.

Why are egg yolks used in homemade butter pecan ice cream?

Egg yolks create a rich, custardy base that results in a smoother, creamier, and more luxurious ice cream texture. They add body and richness, helping to prevent iciness and creating that signature decadent mouthfeel.

How long does homemade Butter Pecan Ice Cream last in the freezer?

For optimal freshness and texture, aim to enjoy your homemade Butter Pecan Ice Cream with Toasted Nuts within 2-3 weeks. Beyond that, while still safe to eat, ice crystals can begin to form, and the texture may degrade slightly.

Easy Butter Pecan Ice Cream With Toasted Nuts

Description

Creamy homemade Butter Pecan Ice Cream with toasted nuts, a rich custard base, and buttery crunch. Perfect indulgent dessert.

Ingredients

Scale

3 cups / 710ml Heavy Cream
1 cup / 240ml Whole Milk
3/4 cup / 150g Granulated Sugar
4 large Egg Yolks
1–2 tsp / 5-10ml Vanilla Extract
Pinch Salt
4 tbsp / 56g Unsalted Butter
1 cup / 100g Pecan Halves or Pieces

Instructions

Toast the Pecans: Melt 2 tbsp butter in a skillet, add pecans, sauté until golden and fragrant, cool and chop.
Make Butter Sauce: Melt remaining butter until browned and nutty, stir in salt, cool slightly.
Prepare Custard Base: Heat cream, milk, and sugar. Whisk yolks with sugar, temper with hot cream, return to pan, cook until thickened, stir in vanilla.
Chill the Base: Strain custard, stir in butter sauce, cover and refrigerate 4 hours or overnight.
Churn: Process in ice cream maker until soft-serve consistency. Add toasted pecans in last 5 minutes.
Freeze: Transfer to container, cover with parchment, freeze 2–4 hours until firm.

Notes

Substitutions: Almonds or walnuts can replace pecans. Brown sugar adds caramel depth. A splash of maple or bourbon enhances flavor.
Storage: Freeze airtight up to 2–3 weeks. Press parchment directly onto surface to prevent ice crystals.
Allergy: Contains nuts, dairy, and eggs. Not suitable for nut allergies.
Tips: Thorough chilling ensures creaminess. Add a spoon of vodka or bourbon to help keep softer.

Prep Time: 15 minutes
Cook Time: 57 minutes
Cuisine: American

Nutrition

Serving Size: 1/6 recipe
Calories: 500 kcal
Sugar: 35g
Sodium: 75mg
Fat: 40g
Saturated Fat: 22g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 7g
Cholesterol: 170mg

Keywords: Butter Pecan Ice Cream