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READY IN ABOUT 2¼ hrs

Butter Pecan Ice Cream

Read Reviews (102)

"Creamy homemade ice cream! Excellent summertime treat!" — SUSAN LONG

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Original recipe makes 1 quart Change Servings

1/3 cup chopped pecans
1 tablespoon butter
1 cup brown sugar
2 eggs, beaten

1 1/2 cups half-and-half cream
1/2 cup heavy cream
1 teaspoon vanilla extract

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Directions

In a small skillet over medium heat, cook pecans in butter until lightly browned and fragrant, stirring constantly, about 3 to 5 minutes. Set aside.
Whisk eggs in a mixing bowl; set aside. Combine brown sugar and half and half in a saucepan and mix well. Bring to a boil over medium-high heat; remove from heat. Gradually pour hot mixture into the eggs, whisking constantly. Return custard to saucepan and cook, stirring occasionally, until mixture coats the back of a spoon (see Editor's Note). Remove from heat and stir in cream, vanilla, and pecans.
Pour into ice cream maker and freeze according to manufacturers' directions.

Kitchen-Friendly View

PREP 10 mins
COOK 30 mins
READY IN 2 hrs 5 mins

Footnotes

Editor's Note:
The custard mixture is ready when you can draw your finger down the back of the coated spoon and see a clear line.

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Really good taste - but the directions are odd and I didn't follow them. I make ice cream quite a lot, so what I did (based on recipes I've made in the past) was to combine the creams in a saucepan and heat them until they simmer. Meanwhile, I combined the eggs and the sugar, mixed well, added a few scoopfuls of the simmering liquid to the egg mixture to temper the eggs, and then poured the warmed egg mixture into the saucepan and cooked the mixture until it coated the back of a wooden spoon. I took it off the heat and added the vanilla and browned pecans. I cooled this ice cream base in the refrigerator a few hours and then mixed it in my ice cream maker. It was delicious!

—PamA

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Most Helpful Critical Review

Oct 09, 2003

Contrary to other reviews, this recipe is neither rich nor creamy. It's really ice milk. The brown sugar flavor is good, but I'd use a cooked egg custard base from a reliable vanilla recipe. Just substitute brown sugar for white and add the toasted pecans. I decreased the sugar to 3/4 cup and recommend using fewer pecans too.

—Sweetlebee

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122 Ratings

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Dec 09, 2009

This was ultimately an excellent ice cream. Not only did my girlfriend and I love it, but her cat Meko licked the bowl clean. Two paws up! The only reason I gave it 4 stars is because I made a lot of changes that other reviewers suggested... 1) I cut the brown sugar down to 3/4 cup, 2) I used 4 egg yolks instead of two whole eggs, and 3) I only used heavy cream and a splash of milk. I say if you're gonna eat ice cream then do it right!

—RussellC

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Aug 03, 2008

OMG!! This is the abosolute best butter pecan ice cream I've ever tasted! I'm even eating it before it's had a chance to freeze solid! LOL I took a few tips from other reviewers (a) cut the sugar in half (b) used 1 cup cream & 1 cup half & half (c) added more pecans and (d) added a teaspoon of butter extract along with the vanilla! My husband even complimented me (which hardly ever happens ;-) You won't be sorry if you give this ice cream recipe a try! YUMMO!!!

—REDHEADEDRIOT

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Oct 09, 2003

Simply delicious! I thank you for sharing this recipe, it was a hit! However, the first batch was a little too sweet, so the second batch I made used 3/4 cup of brown sugar, and it was perfect, not as rich.

—MOOREBETTA

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May 28, 2006

This recipe made me fall in love with butter pecan ice cream. I have not found a commercial version that is as good as this one!! I made this last year for my annual Fourth of July party and everyone RAVED about it.

—Rashell'72

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Jul 01, 2006

Great recipe. My husband loved it! Only change I made was to decrease the half 'n half to 1/2 cup and increase cream to 1 1/2 cups. Will make again!!!

—CINDY

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Jul 25, 2005

reduce the sugar, add the butter, add the pecan... just use the egg yolks (plus one more) and voila... has been my fave ice cream ever :)

—bune dee

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Nutrition

Calories
139 kcal
7%

Carbohydrates
15.1 g
5%

Cholesterol
47 mg
16%

Fat
8.3 g
13%

Fiber
0.2 g
< 1%

Protein
1.8 g
4%

Sodium
30 mg
1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Butter Pecan Ice Cream

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 139
Calories from Fat: 75

% Daily Value *
Total Fat 8.3g 13 %
Saturated Fat 4.1g 21 %
Cholesterol 47mg 16 %
Sodium 30mg 1 %
Potassium 72mg 2 %
Total Carbohydrates 15.1g 5 %
Dietary Fiber 0.2g < 1 %
Protein 1.8g 4 %
Sugars 13.6g
Vitamin A 5 %
Vitamin C < 1 %
Calcium 6 %
Iron 3 %
Thiamin 3 %
Niacin 4 %
Vitamin B6 2 %
Magnesium 3 %
Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.