Homemade Butter Pecan Ice Cream
Indulge in the creamy delight of Homemade Butter Pecan Ice Cream, where buttery sweetness meets crunchy toasted pecans. This rich and velvety treat is perfect for any occasion, whether you’re enjoying a summer barbecue or a cozy winter night. Whip up this classic dessert at home and savor the joy of each delightful scoop!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 4 servings (2 cups total) 1x
- Category: Dessert
- Method: Churning
- Cuisine: American
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter
- 1 cup toasted pecans, roughly chopped
- 2 tsp pure vanilla extract
Instructions
- Toast the pecans in a skillet over medium heat for 5-7 minutes until fragrant. Set aside to cool.
- In a large bowl, whisk together heavy cream, whole milk, sugar, and vanilla extract until smooth.
- Melt the butter in a saucepan over medium heat. Stir in half of the toasted pecans and cook for an additional minute.
- Mix the butter-pecan mixture into the dairy base while whisking gently.
- Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions (about 20-30 minutes). If you don’t have an ice cream maker, pour into a freezer-safe container and stir every half hour until set.
- Fold in remaining pecans, transfer to a container, and freeze for at least four hours before serving.
Nutrition
- Serving Size: 1/2 cup (125g)
- Calories: 370
- Sugar: 30g
- Sodium: 50mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg