Butter Pecan ice cream is a delightful frozen dessert cherished for its rich, creamy texture and nutty flavor profile. This classic ice cream flavor typically consists of a smooth butter-flavored base infused with roasted pecans, creating a perfect harmony of sweet and savory tastes.

The preparation process involves churning a mixture of cream, milk, sugar, and eggs, where the addition of butter essence imparts a distinct richness. Pecans, often toasted to enhance their natural nuttiness, are carefully folded into the ice cream base, lending a satisfying crunch and an earthy undertone.

Popular for its comforting and indulgent nature, Butter Pecan has stood the test of time as one of the most beloved ice cream flavors. Its warm, buttery notes complemented by the nutty goodness of pecans offer a unique experience to ice cream enthusiasts.

All About Butter Pecan Ice cream Recipe:

Ingredients Of Butter Pecan Ice cream Recipe:

To make butter pecan ice cream, you’ll need the following ingredients:

• 2 cups pecans (halves or chopped)
• 1 cup unsalted butter
• 2 cups heavy cream
• 2 cups whole milk
• 1 cup granulated sugar
• 4 large egg yolks
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt

Step By Step Instructions Of Butter Pecan Ice cream Recipe:

Step 1: Toast Pecans

Preheat your oven to 350°F (175°C). Spread the pecans evenly on a baking sheet, and place them in the preheated oven. Toast the pecans for about 8-10 minutes or until they turn golden brown and emit a nutty aroma. Be cautious not to burn them. Remove from the oven and let them cool completely.

Step 2: Brown the Butter

In a medium saucepan, melt the unsalted butter over medium heat. Once melted, reduce the heat to low and continue to cook the butter, stirring occasionally. As the butter cooks, it will start to foam and change color, eventually turning a golden brown. The process will take around 5-7 minutes. Once you notice a nutty fragrance, remove the pan from heat to prevent the butter from burning. Let it cool for a few minutes.

Step 3: Infuse Cream and Milk

In a separate saucepan, combine the heavy cream and whole milk. Heat the mixture over medium heat until it begins to simmer, but avoid boiling. Once it simmers, remove it from the heat source.

Step 4: Whisk Egg Yolks

In a mixing bowl, whisk the egg yolks and granulated sugar together until they are well combined and form a pale yellow mixture.

Step 5: Temper the Eggs

Slowly pour a small amount of the hot milk and cream mixture into the bowl with the egg yolks and sugar while continuously whisking. This process, called tempering, prevents the eggs from scrambling when they come into contact with the hot liquid. Gradually add more hot milk and cream while whisking until fully combined.

Step 6: Combine and Cook

Pour the tempered egg mixture back into the saucepan containing the remaining hot cream and milk. Add the browned butter, vanilla extract, and salt. Place the saucepan back on the stove over medium heat. Stir the mixture continuously, ensuring it doesn’t boil. Cook until it thickens and coats the back of a spoon. This custard base is ready when it reaches a temperature of approximately 170°F (77°C). Do not let it boil, as this could curdle the mixture.

Step 7: Strain the Custard

Pour the custard base through a fine-mesh sieve into a clean bowl to remove any potential lumps or coagulated egg bits.

Step 8: Chill the Custard

Cover the bowl with plastic wrap, ensuring it touches the surface of the custard to prevent a skin from forming. Refrigerate the mixture for at least 4 hours, preferably overnight, to thoroughly chill it.

Step 9: Churn the Ice Cream

After the custard has chilled, transfer it to an ice cream maker and churn according to the manufacturer’s instructions. As the ice cream churns, add the cooled, toasted pecans gradually. This will allow the pecans to be evenly distributed throughout the ice cream.

Step 10: Freeze and Serve

Once the ice cream has reached the desired consistency in the ice cream maker, transfer it to an airtight container. Place the container in the freezer for at least 4 hours or until the ice cream hardens.

To serve, scoop the delicious butter pecan ice cream into bowls or cones and enjoy the creamy, nutty delight you’ve crafted with your own hands!

Now you have a delectable homemade butter pecan ice cream recipe to savor and share with your loved ones! Enjoy!