Butter Pecan Ice Cream Recipe

Butter Pecan Ice Cream Recipe

Photos of Butter Pecan Ice Cream Recipe

How To Make Butter Pecan Ice Cream

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Preparation: 15 minutes
Cooking: 0 minutes
Total: 6 hours and 15 minutes



  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 2 teaspoons vanilla extract
  • 1 cup pecans, chopped and toasted


  1. In a medium saucepan, heat the heavy cream and whole milk over medium heat until it begins to steam. Do not let it boil.

  2. In a separate bowl, whisk together the granulated sugar, salt, and egg yolks until well combined.

  3. Slowly pour the hot cream mixture into the egg mixture, whisking constantly to prevent curdling.

  4. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.

  5. Remove from heat and stir in the vanilla extract.

  6. Transfer the mixture to a bowl and let it cool to room temperature. Then cover and refrigerate for at least 4 hours or overnight.

  7. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.

  8. During the last few minutes of churning, add in the toasted pecans.

  9. Transfer the churned ice cream to a container and freeze for at least 2 hours to firm up before serving.


  • Calories : 480kcal
  • Total Fat : 38g
  • Saturated Fat : 19g
  • Cholesterol : 245mg
  • Sodium : 180mg
  • Total Carbohydrates : 31g
  • Dietary Fiber : 2g
  • Sugar : 28g
  • Protein : 8g
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