I’m excited to share this unbelievably delicious Homemade Buttered Pecan Ice Cream Recipe with you today!
The Best Buttered Pecan Ice Cream is Homemade!
To me, no dessert screams summer more to me than a big bowl of homemade Buttered Pecan Ice Cream!
There’s just something about that sweet, rich vanilla carmely flavor with crunchy sweet buttered pecans that can’t be beat.
Especially when I’m enjoying that bowl out on the porch, watching the sunset on a warm summer evening. Thank you to Davidson’s Safest Choice® Pasteurized Eggs for partnering with me in bringing you this deliciously easy ice cream recipe.
My Favorite Ice Cream Maker:
Last year, I upgraded my Ice Cream Maker to the kind that uses a bowl you keep in the freezer. (This one ==>>Cuisinart ice cream maker)
I can’t tell you how wonderful and easy to use this new machine is. The machine makes slightly less ice cream that my old one that required ice and rock salt, but I’m ok with that since it is just so ridiculously easy to use. Ice cream in 25ish minutes from start to finish? That can’t be beat!
It’s on my wishlist to purchase a second bowl for the machine, so I can make two different flavors right in a row!
What is Buttered Pecan Ice Cream
Buttered Pecan Ice Cream is a custard based vanilla ice cream (at least this recipe is) full of deliciously crunchy and sweet buttered and Candied Pecans.
Want to try the candied pecans on their own? They make an amazing sweet treat for snacking.
I’ve made the candied pecan recipe multiple times with real sugar and also made it sugar-free. (The pecans are great either way.)
I figured what better way to enjoy these pecans than to add them to my favorite Vanilla Ice Cream recipe.
That was definitely a good call because this Homemade Buttered Pecan Ice Cream is one of the best ice creams I’ve had in a while!
Quick Tip: Like your ice cream super sweet? Add a few swirls of caramel topping at the end of the freezing time and you will be in ice cream heaven!
Does This Ice Cream Have Raw Eggs in it?
My favorite homemade ice cream recipe is custard based, made with lots of vanilla and eggs.
In the past, I would make our ice cream with a pasteurized in the shell egg, (which made it perfectly safe to consume raw eggs) but since I can’t find them anymore, I do now cook my custard-based ice cream recipes prior to adding to my ice cream maker.
After the ice cream base has cooked, I put the custard in an ice bath and stir it continuously for a few minutes to help chill it and then put it in the fridge for about 20 minutes
So for this recipe, you have 2 choices. Use the eggs raw. (My mom always did it this way, but I just can’t do it.) 2nd choice is to cook the ice cream base and then let it cool completely before adding it to the machine.
I’ve finally updated the directions on this post to include instructions for cooking your ice cream base, so here they are in case you choose to go this route:
How to Cook this Buttered Pecan Ice Cream Base:
- Combine the vanilla and 2 milks in a saucepan and bring to a simmer over medium-high heat, stirring occasionally.
- In a separate bowl, beat the eggs together for a minute or two, add sugar and continue mixing for another minute until eggs and sugar are completely combined.
- Gradually whisk half of milk mixture into eggs. Pour egg-milk mixture back into saucepan and cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 6 to 8 minutes.
- You may wish to pour the cooked egg mixture through a sieve to remove any cooked egg chunks.
- To quickly cool the ice cream base, set the bowl of custard in an ice bath and stir til chilled.
- Cover and refrigerate until cold, at least 1 hour; ice cream base can be refrigerated up to 2 days ahead.
- Add ice cream base to the ice cream maker and process according to your machine’s instructions.
Can I Use Egg Beaters in this Buttered Pecan Ice Cream Recipe?
I do not recommend the “egg beaters” type pasteurized egg product as all the fat from the yolks have been removed. Eggs have a lot of fat and fat, which freezes differently and less hard than water, makes ice cream soft and creamy.
Ice cream made with real eggs has a deliciously rich custard flavor.
Products used and recommended in this post:
- Ice cream machine
- extra freezer bowl
- best ice cream scoop ever
- Easy Scoop Ice cream tub for freezer.
- waffle cones
Now, if you’ll excuse me, I have a big double scoop ice cream cone calling my name!
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This unbelievably delicious Homemade Buttered Pecan Ice Cream Recipe is super easy to make in your ice cream maker.
Ingredients
Ice Cream
- 4 safest choice pasteurized eggs (If you cant find the Safest Choice Eggs, I’ve included the extra cooking step in the notes.)
- 1.5 cups sugar
- 1/2 can (about 7 oz) sweetened condensed milk
- 1.5 tablespoons good quality vanilla
- 4 cups milk (Your choice of whole or 2% milk, half n half, heavy cream- the higher the fat content of the milk, the creamier the ice cream will be.)
- optional (but so good!) Caramel ice cream topping
Buttered Pecans:
- 3/4 cup chopped pecans
- 3 tbs butter
- 1 tbs sugar
Instructions
Ice cream:
- In a large mixing bowl, beat the eggs together for a minute or two, add sugar and continue mixing for another minute until eggs and sugar are completely combined.
- Add vanilla, milk and condensed milk. Blend until all ingredients are combined.
- Add mixture to ice cream machine and follow manufacturer’s directions to process.
Buttered Pecans:
- Melt butter in large pan over med-high heat.
- Add sugar and stir with spatula until sugar is dissolved.
- Add pecans, reduce heat to medium and gently stir/toss pecans until toasted. (about 5 minutes.) Watch pecans closely they go from being done to burned, very fast.
- Transfer pecans to a plate and let cool.
- a few minutes before ice cream is complete, add pecans to the ice cream and let the machine mix the pecans into the ice cream.
- Eat right away as soft serve or transfer to freezer safe container and freeze 2 to 4 hours or until desired consistency is reached.
- Optional step using caramel: Transfer 1/2 of ice cream to freezer safe container. Spread/squeeze a generous amount of caramel over ice cream layer. Add remaining ice cream to container and top with more caramel. Use a butter knife to gently stir the caramel around. Place in freezer for 2 -4 hours.
Enjoy!
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Amy says
Yum! That ice cream is a must!
Mrs Susan Read says
I made this but mixture too much for my machine it was runny but I put in freezer.. It was icy but yummy. Next time I’ll half mixture see if it thickens thanks for recipe
Kathryn Stevens says
Where can I find these eggs in Calgary Alberta???
Jamie says
use the store locator to find out if they are sold near you.
Brooke says
Eggs can’t be found in my area. How can I make this with regular eggs?
Jamie says
Any pasteurized egg product will work,like the kind you find in the carton. You could also use regular eggs and just cook the mixture. You will need to completely cool the next ice cream mixture before adding it to the ice cream maker.
Good luck
Jamie
tammy says
I don’t like homemade icecream but I decided to make this for my husband for father’s day. I have now changed my mind. I LOVE this homemade icecream. It was absolutely delicious! Thanks for the recipe!
Jamie says
I agree, this one is really good and I’m thrilled you like it too!
Stephanie says
Looking forward to trying this tomorrow for National Ice Cream day. Just a question…how much does this recipe make? Thanks, can’t wait to make.
Pam says
I just discovered your site. YUMMO!!! I love, LOVE butter pecan ice cream, but am now allergic to tree nuts. How can I get that yummy salty buttery (my mouth is watering) flavored ice cream without putting in the pecans? Thanks for all your recipes. I have an ice cream maker and we are moving from our home to an RV and traveling the country for a few years and plan to make ice cream often. Can’t wait!! Thanks!!
Christy says
I would use butter flavored extract along with the vanilla extract
Betty Hair says
Can I use almond milk in this recipe instead of whole milk? Thanks,
Jamie says
you could, but the results will not be the same.
Deb Zupancic says
What brand ice cream maker do you use?
Thank you!
Jamie says
Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker http://amzn.to/1Tw8WM4
Christina says
This recipe did not thicken in my kitchen aid ice cream attachment like most other recipes. I’m hoping it’ll still taste okay after putting it in the freezer. :/ I used heavy whipping cream and 2% milk. Have you had this issue? It was still runny after an hour of mixing. Usually it takes other recipes only 20-30 min. Have you had this issue and how did it turn out?
Jamie says
This is my standard ice cream recipe that I use for most bases (and it is the base recipe my mom has used since I was a child.) I have always used the kind of ice maker that uses ice and rock salt and most recently my Cuisinart one with the bowl that goes in the freezer. (the one w/ rock salt always seems to take longer.) The ice cream always freezes up to a certain point I’ve never actually set a timer to it, I just let it run until I hear that typical sound of the machine struggling because it is so thick. If you let it keep going the machine will eventually stop, but I am always afraid to let it go that far because I am afraid it will burn out the motor.) Any ice cream I have ever made generally only gets to the soft serve stage. We usually eat it as is, but to get it to look like the photos, you have to put it in the freezer for 2 to 4 hours. Which the directions state. I am going to guess it still tasted delicious!
Sade says
How do I cook the mixture since I cannot find the pasteurized eggs?
Jamie says
I have not been able to find the pasteurized eggs recently either, and I am soo Sad! I used them all the time!
You have 2 choices. Use them raw. (my mom always did it this way, but I just can’t do it.) 2nd choice is to cook the ice cream base and then let it cool completely before adding it to the machine. I have been meaning to update the directions on this post, so here is the cooking instructions in case you choose to go this route:
To cook the ice cream mixture:
1. Combine the vanilla and 2 milks in a saucepan and bring to a simmer over medium-high heat, stirring occasionally.
2. In a separate bowl, beat the eggs together for a minute or two, add sugar and continue mixing for another minute until eggs and sugar are completely combined.
3. Gradually whisk half of milk mixture into eggs. Pour egg-milk mixture back into saucepan and cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 6 to 8 minutes.
4. You may wish to pour the cooked egg mixture through a sieve to remove any cooked egg chunks.
5. To quickly cool the ice cream base, set the bowl of custard in an ice bath and stir til chilled.
6. Cover and refrigerate until cold, at least 1 hour; ice cream base can be refrigerated up to 2 days ahead.
7. Add ice cream base to the ice cream maker and process according to your machine’s instructions.
I do not recommend the “egg beaters” Type pasteurized egg product as all the fat from the yolks have been removed.
1. Combine milk and cream in a medium saucepan. Add vanilla seeds and pod. Bring mixture to a simmer over medium-high heat, stirring occasionally; remove from heat.
2. Whisk together egg yolks, sugar, and salt in a large bowl.
3. Pour custard through a fine sieve into a bowl set in a larger bowl of ice water; discard vanilla pod. Let cool, stirring occasionally. Cover and refrigerate until cold, at least 1 hour; custard base can be refrigerated up to 2 days ahead.
Ruth says
This is an amazing recipe. I made it for a church ice cream social and it was a hit. I used the full-fat everything! go big or go home. 🙂 It was rich and creamy and I loved the sugared pecans. I will say, I have the same countertop churn you do and it didn’t solidify but was a very watery soft serve consistency. I was ready for that and knew to make it enough in advance to put it in a container and place in the freezer for several hours so it would get a thicker consistency. I’ve never gotten my churn to make thick ice cream even if I refrigerate my mix for hours before and I leave my churn bowl in my freezer all the time. Anyway, I can’t wait to use this recipe again and again. Thanks for sharing it!
★★★★★
Jamie says
So glad you liked it, it’s my favorite too! I get pretty firm soft serve consistency with my machine. I keep the bowl permanently in the freezer and i always make sure my ingredients ar super chilled when I start. We are able to eat it straight out of the machine, but to photograph the ice cream, I always put it in the freezer for a couple of hours.
camilla says
this was the best ice cream recipe ever!
★★★★★
Keith says
I would like to know how much this makes, I would like to make a gallon. Would you please tell me how to make a gallon
Jamie Sanders says
This recipe makes about 2 quarts.