Butter Pecan Ice Cream

I can still taste the first spoonful from my grandmother’s kitchen—the warm, nutty hit of browned butter followed by tiny crunchy pecan shards—that memory hooks me every summer. I loved sneaking into her freezer to nab a scoop and pretend I hadn’t heard her call my name. Making butter pecan ice cream at home feels like time travel: you get that toasted, caramel-y aroma (hello, browned butter!), the velvet custard that coats your tongue, and those buttery pecan bits that snap with each bite. This recipe gives you that same comforting, old‑school flavor but with easy steps and pantry-friendly ingredients. Stick with me and I’ll show you how to get rich, scoopable ice cream with that perfect nutty crunch.

Quick Facts

• Yield: Serves 6–8
• Prep Time: 35 minutes
• Cook Time: 20 minutes
• Total Time: 480 minutes (includes chilling/freezing)

Why This Recipe is Awesome

This butter pecan ice cream tastes like a cozy, nutty hug. The custard base stays luxuriously smooth and creamy, the browned butter adds toasty, almost caramel notes, and toasted pecans give playful crunch. It’s fancy enough for guests, but so simple you’ll whip it up on a weeknight if you’re feeling indulgent. Bonus: it smells incredible while cooking—nutty, warm, and irresistible. Seriously, your kitchen will smell like a bakery.

Ingredients

For the Main Dish:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 5 large egg yolks
• 4 tbsp (1/4 cup) unsalted butter (for browning)
• 1 1/2 cups pecans, chopped
• 2 tbsp light brown sugar (for toasting pecans)
• 1 tsp kosher salt
• 2 tsp pure vanilla extract
• 2 tbsp bourbon or dark rum (optional) — warms flavor and keeps texture scoopable
• Pinch ground cinnamon (optional)

For the Sauce / Garnish (if applicable):

• Optional: drizzle of salted caramel or extra toasted pecans for topping

How I Make It

Step 1:

I start by browning the 4 tbsp unsalted butter in a medium skillet over medium heat. Watch for little brown flecks and a nutty aroma—when you hear it sizzle and smell that toasty scent, it’s ready. Toss in 1 1/2 cups chopped pecans and 2 tbsp light brown sugar, stir for about 1–2 minutes until they smell caramelized and look glossy. Scoop the pecans onto parchment to cool; they’ll crisp as they rest. Pour the remaining browned butter into a heatproof bowl and save the browned bits—that flavor goes straight into the custard.

Step 2:

Warm the 2 cups heavy cream and 1 cup whole milk with the reserved browned butter and browned bits in a saucepan over medium heat. Heat until tiny bubbles form around the edges (do not boil). In a separate bowl, whisk the 5 egg yolks with 3/4 cup brown sugar and 1/4 cup granulated sugar until pale and slightly thick. Temper the yolks by slowly whisking in about a cup of the hot cream, then pour the yolk mixture back into the saucepan.

Step 3:

Cook the custard over medium-low, stirring constantly with a wooden spoon or spatula, until it thickens and reaches 170–175°F on a candy/instant-read thermometer. You’ll see it coat the back of the spoon—run your finger through it and the line should stay. Remove from heat, whisk in 1 tsp kosher salt, 2 tsp vanilla extract, and the optional 2 tbsp bourbon. Pour through a fine-mesh sieve into a bowl to catch any bits and cool slightly. Chill in the refrigerator until it hits about 40°F (at least 4 hours, overnight preferred).

Step 4:

Churn the cold custard in your ice cream maker according to the manufacturer’s directions—mine becomes soft-serve in about 20–25 minutes. In the last 3–5 minutes of churning, add most of the toasted pecans so they fold in evenly and stay crunchy. Stop the machine when the mixture looks thick and ribbon-like and feels like soft ice cream.

Step 5:

Transfer the ice cream to a lidded container, sprinkle the rest of the toasted pecans on top, press a piece of parchment directly on the surface to prevent ice crystals, and freeze until firm—about 4 hours. Serve with a drizzle of salted caramel or extra chopped pecans for crunch.

Pro Tips

• Brown the butter slowly and watch closely—those brown bits go from perfect to burnt fast. When you smell nuttiness, pull it off the heat and swirl in a splash of cream to stop cooking.
• Use an instant-read thermometer and aim for 170–175°F when cooking the custard. That gives you a safe, silky base without scrambled eggs.
• Add the pecans near the end of churning to keep them crunchy. If you add them too early, they go soft in the liquid base.
• If you want scoopable ice cream straight from the freezer, add 1–2 tbsp of alcohol (bourbon or rum) to the custard—it lowers the freezing point just enough to help texture without tasting boozy.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Want dairy-free? Use 1 can (13.5 oz) full‑fat coconut milk + 1 cup coconut cream in place of milk and cream; replace egg yolks with 2 tbsp cornstarch whisked into a little cold milk, then whisk into the heated coconut mixture to thicken.
• No eggs? Use a cornstarch-thickened base (about 3 tbsp cornstarch dissolved) to get a creamy texture; expect slightly less custardy richness.
• Swap pecans for walnuts or almonds—each nut changes the flavor profile (walnuts add earthiness; almonds add sweetness).
• Gluten-free? This recipe already qualifies—just watch any caramel toppings for hidden gluten.

Variations & Tips

• Add mini chocolate chips in the last minute of churning for a butter pecan chocolate chip twist.
• Make a maple butter pecan: swap brown sugar for equal maple syrup and reduce liquids slightly.
• Stir in a salted caramel ribbon as you transfer the churned ice cream to the container for a swirled finish.
• Make a spiced version: add 1/4 tsp ground cardamom or 1/2 tsp ground cinnamon to the custard.
• For a kid-friendly crowd, skip the bourbon and up the vanilla to 1 tbsp for extra warmth.
• Try honey‑roasted pecans for an extra-sweet, glossy crunch—toast pecans with honey and a pinch of salt, cool, then fold in.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make the custard up to 2 days ahead and keep it chilled. Churned ice cream keeps well in an airtight container for up to 2 weeks; press parchment directly on the surface to prevent ice crystals.

Can I double the recipe?

Sure thing. Use a larger saucepan and chill the custard in a bigger bowl or two containers so it cools faster. Your ice cream maker may need two churn cycles if it’s small.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and know you’ll lose the nutty browned butter flavor that makes this recipe special.

How do I know it’s done?

For the custard, it’s ready at 170–175°F and it should coat the back of a spoon. For the churned ice cream, stop when it thickens to a soft-serve consistency and holds a trail when you draw a spatula through it.

What if I don’t have ingredient X?

No pecans? Use walnuts or almonds. No brown sugar? Mix granulated sugar with a tablespoon of molasses. No vanilla extract? Scrape half a vanilla bean into the milk for richer flavor.

How I Like to Serve It

I love a big scoop of this butter pecan ice cream in a warm waffle cone on a sunny afternoon. It pairs beautifully with grilled peach halves for a grown-up dessert, or serve it beside a slice of warm pecan pie for double nuttiness. For company, add a drizzle of salted caramel and extra toasted pecans—instant applause. It also makes every weekday feel like a small celebration.

Notes

• Store leftover ice cream in an airtight container for up to 2 weeks. Let it sit 5–10 minutes at room temperature before scooping for easier serving.
• If your custard takes too long to cool, transfer it to an ice bath to speed chilling and protect texture.

Final Thoughts

Closing: Now go impress someone — or just yourself — with this homemade butter pecan ice cream. Scoop, smile, repeat.