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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!
This unbelievably delicious Homemade Buttered Pecan Ice Cream Recipe is super easy to make in your ice cream maker.
- 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
- 3/4 cup chopped pecans
- 3 tbs butter
- 1 tbs sugar
- 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.
- 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.