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Butter Pecan Ice Cream

A creamy and delightful butter pecan ice cream that's easy to make and perfect for any occasion.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Ice Cream
Cuisine: American, Southern
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Ice Cream Base
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup butter for rich flavor
For the Pecans
  • 1 cup pecans, chopped and toasted toast in a skillet before adding

Method
 

Preparation
  1. Begin by toasting the chopped pecans in a skillet over medium heat. Stir frequently for about 5 minutes until they are fragrant and lightly browned. Set aside to cool.
  2. In a large bowl, whisk together heavy cream, whole milk, sugar, vanilla extract, and salt until the sugar is fully dissolved.
  3. In a small saucepan, melt the butter over low heat. Once melted, allow it to bubble for about 2 minutes.
  4. Pour the melted butter into the cream mixture, stirring well to combine. Add the toasted pecans and refrigerate the mixture for at least 2 hours.
Churning and Freezing
  1. After chilling, transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
  2. Place the churned ice cream in an airtight container and freeze for at least 4 hours until firm.
Serving
  1. Scoop into bowls, and enjoy your delightful homemade butter pecan ice cream!

Notes

Store in an airtight container to keep fresh for about 2-3 weeks. Let it sit at room temperature for 5-10 minutes to soften before scooping if too hard.