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Homemade Butter Pecan Ice Cream

This delightful homemade butter pecan ice cream combines rich creaminess with the warm, nutty flavor of toasted pecans, making it the perfect summer treat.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup sugar Use dark brown sugar for a richer flavor.
  • 1 teaspoon vanilla extract
  • 1 cup pecans (toasted and chopped) Toast in a dry frying pan over medium heat for 5 minutes.
  • 1/4 teaspoon salt

Method
 

Preparation
  1. In a mixing bowl, whisk together the heavy cream, whole milk, sugar, vanilla extract, and salt until the sugar is fully dissolved.
  2. Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions.
  3. A few minutes before it's done churning, add the toasted pecans.
Freezing
  1. Once the ice cream is ready, scoop it into a lidded container and freeze for at least 4 hours or until firm enough to scoop.
Serving
  1. Serve in bowls or cones and enjoy. Optionally, drizzle with warm chocolate or caramel sauce, garnish with whipped cream or mint.

Notes

For best texture, consume within 2 to 3 weeks. Let it sit at room temperature for a few minutes before serving for easier scooping.