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Butter Pecan Ice Cream Recipe

Updated on January 4, 2013
Homemade Butter Pecan Ice Cream
Homemade Butter Pecan Ice Cream | Source
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Cook Time

Prep time: 12 hours
Cook time: 45 min
Ready in: 12 hours 45 min
Yields: 2 quarts

I happen to love Ice cream. I have always enjoyed it, ever since the time I was a kid. I still love it now. In fact; I love it even more, now that I have an ice cream machine and make my own.

Over the recent holidays, I happened to taste some Butter Pecan Ice Cream. It was okay, but not great. I thought I could make my own Butter Pecan Ice Cream that tasted even better.

I have never made "Butter Pecan" anything before (but, I do really like those butter pecan coffee cakes you get at the grocery store), and I always wanted to make something using “Butter Pecans”.

It is actually pretty simple to make: you just heat up some butter, chopped pecans, and some brown sugar in a small pot on the stove. and let it simmer for a bit

So, now that I figured out how to make a butter pecan mixture, I decided to mix it into my standard ice cream custard recipe, I got a wonderful, tasty ice cream.

If you enjoy butter pecan ice cream, this is a great recipe for a nice dessert or a tasty treat.

Some Needed Ingredient
Some Needed Ingredient | Source


Butter Pecan Flavoring:

1 cup of pecans, shelled (i.e. shells removed)

1 tablespoon of brown sugar, light or dark; either one is fine

½ stick (1/4 cup) of unsalted butter

¼ cup of heavy cream

¼ cup of white sugar

1 teaspoon of pure vanilla extract


1 cup of heavy whipping cream

¾ cup of white sugar

1/8 teaspoon of salt

6 egg yolks


2 cups of cold heavy cream (for using after the custard is made and chilled)

Kitchenware Needed

-Food processor

-One medium bowl


-One small sauce pot

-One medium sauce pot

-One large 4 cup glass measuring cup or a large bowl

-One strainer

-One ice cream maker machine

Making the Butter Pecan Sauce on the stove top.
Making the Butter Pecan Sauce on the stove top. | Source
Butter Pecan flavoring (mixed with cream and sugar) ready to be chilled.
Butter Pecan flavoring (mixed with cream and sugar) ready to be chilled. | Source


For The Butter Pecan Flavoring:

1. In the food processor, blitz (grind) the one cup of pecans until they are finely chopped.

2. In the small sauce pan, over medium heat, melt the half stick of unsalted butter.

3. When the butter is completely melted, add the tablespoon of brown sugar.

4. Whisk the brown sugar into the melted butter.

5. Add the chopped pecans and stir them into the mixture.

6. Allow the mixture to simmer, on low, for about five minutes.

7. Remove the mixture from the heat and let it cool for about 5 minutes.

8. Into a small bowl, scoop the butter pecan mixture.

9. Add the ¼ cup of heavy cream, the ¼ cup of white sugar and the teaspoon vanilla extract.

10. Mix the ingredients until they are well combined.

11. Cover with foil or plastic wrap and then refrigerate.

Making the heated cream
Making the heated cream | Source
Making the custard
Making the custard | Source

For The Custard

1. Place the six egg yolks into the medium sized bowl.

2. In the medium sauce pot, over medium heat, combine the one cup of heavy cream, ¾ cup of white sugar, and the 1/8 teaspoon (pinch) of salt.

3. Stir occasionally until well heated and mixed (not boiling, and until the sugar is fully melted and incorporated into the mixture).

4. Pour half of the heavy cream mixture into the bowl with the egg yolks.

5. Whisk the egg yolks and the cream mixture together.

6. Pour the mixture back into the pot with the other half of the heated heavy cream mixture.

7. Constantly whisk the cream and egg yolk mixture, over medium heat, until you have a thick custard (it should take about 5 minutes, and the custard should be the consistency of a thick thick—slightly running but still thick).

8. Place the strainer over the large bowl.

9. Pour the custard into the strainer and strain it into the large measuring cup or bowl.

10. Cover the custard with plastic; pressing it down onto the custard, covering it completely; this with keep a film from forming on top of the custard while it cools.

11. Place the custard in the refrigerator for two hour to chill.

The heavy cream, custard and butter pecan flavoring.
The heavy cream, custard and butter pecan flavoring. | Source
The custard, flavoring and cream mixed.
The custard, flavoring and cream mixed. | Source
Churning the ice cream.
Churning the ice cream. | Source

For The Ice Cream Churning

1. After the two hour chilling time is up, remove the butter pecan flavoring and custard, plus the two cups of cold heavy cream.

2. Remove the plastic wrap from the butter pecan flavoring and the custard.

3. Pour one cup of heavy cream into the butter pecan flavoring and whisk until while combined.

4. Pour the other one cup of cream into the custard and whisk until fully incorporated.

5. Then combine the flavoring with the custard (in the 4-cup measuring cup) and whisk well until completely blended.

6. Turn on the ice cream maker machine and add the mixture. Then, churn the ice cream according to the machine's directions (mine is 25 minutes for 2 quarts).

7. When fully churned, scoop the ice cream out of the machine and into a freezer bowl with a airtight lid. Cover and place it in the freezer overnight before serving.


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    • Edgar Arkham profile image

      Edgar Arkham 4 years ago from San Jose, CA

      thanks for reading

    • My Cook Book profile image

      Dil Vil 4 years ago from India

      Absolutely awesome, the pics are making more easier to understand. Great hub, thank you.

    • Edgar Arkham profile image

      Edgar Arkham 5 years ago from San Jose, CA

      thank you for reading

    • Eileen Goodall profile image

      Eileen Goodall 5 years ago from Buckinghamshire, England

      This looks fab, can't wait to try it out.

    • Edgar Arkham profile image

      Edgar Arkham 5 years ago from San Jose, CA

      thank you for reading

    • profile image

      mours sshields 5 years ago from Elwood, Indiana

      Sounds and looks really tasty!!

      Marcia Ours