Butter Pecan Ice Cream Share on Pinterest

Butter Pecan Ice Cream

  • 2 hours
  • 9 ingredients
  • Pecan
  • Easy
  • servings


  • 1 1/2 cup heavy cream
  • 1 1/2 cup whole milk
  • 1/4 cup sugar
  • 1/2 cup dark brown sugar
  • 1/8 tsp salt
  • 5 egg yolks
  • 1 tsp vanilla extract
  • 1 tbsp butter, melted and cooled
  • 1 1/2 cups Diamond of California® Chopped Pecans

The Steps

  1. In a large sauce pot over medium high heat, combine the heavy cream, milk and sugar. Cook and stir continuously until mixture begins to simmer.
  2. Place the yolks in a large, heat-proof bowl. Slowly pour ½ of the milk mixture into the bowl, whisking continuously.
  3. Pour all of the egg mixture back into the sauce pot with the remaining milk mixture and return to medium high heat. Stir continuously with a wooden spoon until mixture begins to thicken and easily coats the back of the spoon.
  4. Place a mesh sieve over a large bowl and pour the milk mixture through.
  5. Stir the butter and vanilla into the mixture.
  6. Fill a large bowl with ice and place the bowl of ice cream base directly on to the ice. Stir until mixture cools, then refrigerate for at least 30 minutes.
  7. Once the mixture is cool, pour it into your ice cream maker and churn according to manufacturer instructions. When the ice cream starts to resemble soft serve, pour 1 ¼ cups pecans into the machine. Run for 1 more minute, then spoon into a freezer safe container.
  8. Sprinkle the remaining nuts on top of the ice cream, then freeze for at least 2 hours.

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