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A close up of a bowl of butter pecan ice cream topped with sprinkles of chopped pecans.
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5 from 4 votes

Butter Pecan Ice Cream

This homemade butter pecan ice cream is rich and creamy, with a nice custard based ice cream that is full of buttered pecans. It tastes even better than your favorite ice cream from the store, or shop.
Prep Time45 mins
Cook Time10 mins
Chilling Time2 hrs
Servings: 8
Calories: 466kcal


For the Custard:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 4 egg yolks
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 1 tsp vanilla extract
  • 1/8 tsp salt

For the Buttered Pecans:

  • 1/4 cup unsalted butter
  • 1 cup roughly chopped pecans
  • 1/4 tsp salt


For the Custard:

  • In a large sauce pan, combine the heavy cream and milk. Heat over medium until the mixture just starts to bubble.
  • In a large bowl, whisk together the egg yolks and sugars.
  • Slowly pour 1/2 cup of your cream mixture into your egg yolks while whisking vigorously. Pour another 1 cup of your cream mixture, 1/2 cup at a time while whisking the whole time.
  • Pour the egg mixture back into the sauce pan with the remaining cream, and continue to cook for about 5 minutes, or until the mixture thickens a bit. (You want it to be able to coat the back of a spoon)
  • Pour the custard mixture through a strainer into a large bowl, and stir in the vanilla extract, and salt.
  • Place the bowl over an ice bath in another bowl, and allow to set for about 10 minutes, stirring occasionally.
  • Cover the bowl and place it in the fridge for at least 2 hours.

For the Buttered Pecans:

  • Add the butter, pecans, and salt to a saute pan and heat over medium heat until the butter is melted, and the pecans are toasted. Stir the whole time.
  • Strain out the butter. And set the pecans aside until they are cooled to room temperature.

For the Ice Cream:

  • Pour the custard mixture into your ice cream maker and run it according to the manufactures directions. Mine is about 30 minutes.
  • Add in the buttered pecans, and run the ice cream maker for another 5 minutes, until they are mixed into the custard.
  • Scoop the custard into a 1.5 to 2 quart pan and cover with plastic wrap or foil and place it in the freezer to harden for at least 6 hours, or overnight.


Calories: 466kcal | Carbohydrates: 23g | Protein: 5g | Fat: 41g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 153mg | Potassium: 165mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1239IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 1mg