dessert recipes | Ice Cream Recipes | Recipes
ByJamie Sanders
Comments 27 Comments

Homemade Buttered Pecan Ice Cream Recipe

Jump to Recipe

I’m excited to share this unbelievably delicious Homemade Buttered Pecan Ice Cream Recipe with you today!

Homemade Buttered Pecan Ice Cream Recipe
Disclosure: This post may contain affiliate links.

The Best Buttered Pecan Ice Cream is Homemade!

To me, no dessert screams summer more than a big bowl of homemade Buttered Pecan Ice Cream! 

There’s just something about that sweet, rich vanilla caramel-y flavor with crunchy sweet buttered pecans that can’t be beaten. 

Especially when I’m enjoying that bowl out on the porch, watching the sunset on a warm summer evening.  

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.

You’ll definitely want to try the candied pecan recipe on their own. They make an amazing sweet treat for snacking. 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!  

how to make Butter Pecan Ice Cream

Ingredient + Notes:

See the recipe card below for full ingredient amounts recipe instructions.

  • Butter | I prefer salted butter in the recipe. Unsalted will work in a pinch, just add a sprinkle of salt to your pecans while cooking them.
  • Pecans | Raw pecans work best as you will be toasting/candy-ing them yourself in a pan
  • Sugar | White granulated sugar.
  • Milk | I generally use whole milk in my ice cream recipes. Sometimes I get fancy and want richer ice cream and will use 1 to 1 mixture of half n half and whole. Other times I will use just 2% milk. The taste will be similar, but the consistency of the buttered pecan ice cream will vary based on the fat of the milk. More fat will give you a richer, more decadent mouthfeel and lower-fat milk will produce a more icy result.
  • Sweetened condensed milk: I use sweetened condensed milk in all my custard-based ice cream recipes, gives it that extra rich homemade taste.
  • Vanilla extract: Use the best quality extract you can find.
  • Optional: Caramel Ice Cream Topping | I like to swirl in a bit of caramel ice cream topping at the end for an extra layer of sweet caramel flavor.
are there raw eggs in ice cream

FAQ’s + Tips

Does This Ice Cream Have Raw Eggs In It?

Well, that depends, on you…

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 for the eggs:

  1. Use the eggs raw. (My mom always did it this way, but I just can’t do it.)
  2. 2nd choice is to cook the ice cream base and then let it cool completely before adding it to the machine.

I’ve 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:

  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 the milk mixture into eggs. Pour the egg-milk mixture back into the 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.

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.

Which Ice Cream Maker Is Best:

I recently 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 than 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 beaten!

It’s on my wishlist to purchase a second bowl for the machine, so I can make two different flavors right in a row! 

Butter Pecan Ice Cream Recipe

Products used and recommended in this post: 

  1. Ice cream machine
  2. extra freezer bowl
  3. best ice cream scoop ever
  4. Easy Scoop Ice cream tub for freezer.
  5. waffle cones

Now, if you’ll excuse me, I have a big double scoop ice cream cone calling my name!

Buttered Pecan Ice Cream cone

More Ice Cream Recipes to Enjoy:

Let Me Know What You Think Of This Butter Pecan Ice Cream Recipe

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating and/or a review in the comments section below. If you share an image on Instagram or Facebook, be sure to tag me and use #scatteredmomrecipes!

Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Homemade Butter Pecan Ice Cream Recipe

Homemade Buttered Pecan Ice Cream Recipe

★★★★★ 5 from 3 reviews
  • Author: Jamie Sanders
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 25 min plus freezing time
  • Yield: 1.75 to 2 quarts 1x
  • Category: Dessert
  • Method: Ice cream maker
Print Recipe

Description

This unbelievably delicious Homemade Buttered Pecan Ice Cream Recipe is super easy to make in your ice cream maker.

Ingredients

Scale

Ice Cream

  • 4 eggs
  • 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:

  1. 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.
  2. Add vanilla, milk and condensed milk. Blend until all ingredients are combined. (*see recipe notes below about cooking your ice cream base.)
  3. Add mixture to ice cream machine and follow manufacturer’s directions to process.

Buttered Pecans:

  1. Melt butter in a large pan over med-high heat.
  2. Add sugar and stir with a spatula until sugar is dissolved.
  3. 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.
  4. Transfer pecans to a plate and let cool.
  5. a few minutes before the ice cream is complete, add pecans to the ice cream and let the machine mix the pecans into the ice cream.
  6. Eat right away as soft serve or transfer to a freezer-safe container and freeze 2 to 4 hours or until desired consistency is reached.
  7. Optional step using caramel: Transfer 1/2 of ice cream to a freezer-safe container. Spread/squeeze a generous amount of caramel over ice cream layer.  Add remaining ice cream to the container and top with more caramel.  Use a butter knife to gently stir the caramel around.  Place in freezer for 2 -4 hours.

Enjoy!

Notes

How To Cook This Buttered Pecan Ice Cream Base:

  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.

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 437
  • Fat: 18
  • Carbohydrates: 59
  • Protein: 10

Keywords: ice cream, butter pecan ice cream, ice cream recipes

Homemade Buttered Pecan Ice Cream Recipe

Don't miss any more posts!

Follow along on:

Feedly, Bloglovin', your favorite feed reader, or signing up via email and have new posts delivered to your email box each week!