Description
This Homemade Butter Pecan Ice Cream recipe offers a rich and creamy treat packed with toasted pecans for a delightful crunch and buttery flavor. Easy to make with simple ingredients, it’s perfect for a classic dessert that can be enjoyed year-round.
Ingredients
Scale
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
Buttered Pecans
- 3 tbsp unsalted butter
- 1 cup pecans, chopped
Instructions
- Toast Pecans: In a skillet, melt the butter over medium heat. Add the chopped pecans and cook, stirring frequently, for 4-5 minutes, until they are toasted and fragrant. Remove from heat and set aside to cool.
- Prepare Ice Cream Mixture: In a medium bowl, whisk together the heavy cream, milk, sugar, salt, and vanilla extract until the sugar is completely dissolved.
- Chill Mixture: Refrigerate the cream mixture for at least 1 hour to allow it to chill thoroughly.
- Churn Ice Cream: Pour the chilled cream mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically around 20-25 minutes). When the ice cream starts to thicken, stir in the toasted pecans.
- Freeze Ice Cream: Once churned, transfer the ice cream to an airtight container and freeze for 4-6 hours or until firm.
- Serve and Enjoy: Scoop and enjoy your homemade butter pecan ice cream!
Notes
- For best texture, ensure the cream mixture is well chilled before churning.
- You can toast pecans ahead of time and store them in an airtight container.
- If you do not have an ice cream maker, place the mixture in a shallow container and freeze, stirring every 30 minutes until firm to reduce ice crystals.
- Use high-quality vanilla extract for enhanced flavor.
