Homemade Butter Pecan Ice Cream
Make homemade butter pecan ice cream from scratch. Enjoy rich, southern churned ice cream with perfectly soft, candied pecans in every scoop!
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Servings: 12
Calories: 392kcal
Equipment
Ingredients
Butter Pecan Mixture:
- 1/4 cup unsalted butter
- 1 cup pecans chopped in halves and pieces
- 1 teaspoon sea salt
- 1 tablespoon light brown sugar
- 3 cups heavy cream
Ice Cream:
- 1 1/2 cups whole milk
- 1 1/8 cups cane sugar
- 1 1/2 tablespoons vanilla extract
- 1 teaspoon sea salt
Instructions
Butter Pecan Mixture:
- Start by measuring out the cream and set aside on the counter.
- In a large skillet, melt the butter over low to medium heat.
- Add the chopped pecans, sea salt, and brown sugar to the melted butter.
- Cook over low to medium heat, about 3-5 minutes, or 'til the pecans are toasty and the butter is golden brown.
- Stir the butter pecan mixture directly into the cream, and let sit for about 20 minutes on the counter.
- Place the cream and pecan mixture into the fridge and chill completely, about 2-3 hours.*
Ice Cream:
- In a large mixing bowl, whisk together the milk and sugar 'til the sugar dissolves, about 1-2 minutes.
- Whisk the heavy cream pecan mixture, vanilla extract, and sea salt into the milk mixture.
- Turn on the ice cream maker, and pour the mixture into the pre-frozen freezer bowl* with the churn paddle in place.
- Place the cover on top, and freeze the ice cream 'til it thickens, about 20-25 minutes.
- When the ice cream has a soft, creamy texture, turn off the machine, and scoop the soft-serve ice cream into an airtight container, and place it in the freezer for 3-4 hours, or overnight, to firm up more. Then serve when ready.
Notes
*I prefer this method because the pecans will kinda soften in the ice cream and give the ice cream a really nice toasted pecan flavor; they still give a good crunch, but they become the softer consistency of candied pecans. However, if you prefer a really crunchy pecan in your ice cream, you can strain out the pecans at this point, save them in the fridge, and then add them in the last 5 minutes of freezing the ice cream.
*Before you start to mix the ice cream, be sure you’ve pre-frozen the ice cream canister that goes with your ice cream maker; if you don’t, your ice cream won’t freeze.
Nutrition
Calories: 392kcal | Carbohydrates: 24g | Protein: 3g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 416mg | Potassium: 141mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1047IU | Vitamin C: 0.4mg | Calcium: 85mg | Iron: 0.3mg
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