By Homemade Butter Pecan Ice Cream is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Homemade Butter Pecan Ice Cream captures the essence of desserts|ice cream while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Homemade Butter Pecan Ice Cream becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Ice Cream:
4 eggs
1.5 cups sugar
1/2 can (about 7 oz) sweetened condensed milk
1.5 tablespoons good quality vanilla extract
4 cups milk (your choice of whole or 2% milk, half and half, or heavy cream for creamier ice cream)
Optional: Caramel ice cream topping for drizzling
For the Buttered Pecans:
3/4 cup chopped pecans
3 tablespoons butter
1 tablespoon sugar
PREPARATION STEPS
Prepare the Buttered Pecans:
In a skillet over medium heat, melt the butter. Add the chopped pecans and sugar, stirring frequently until the pecans are toasted and fragrant, about 5-7 minutes. Remove from heat and let cool.
Make the Ice Cream Base:
In a large mixing bowl, whisk the eggs until well beaten. Gradually add the sugar, whisking until the mixture is smooth and creamy.
Stir in the sweetened condensed milk and vanilla extract until fully combined.
Gradually add the milk of your choice, mixing until everything is well incorporated.
Chill the Mixture:
Cover the ice cream base and refrigerate for at least 2 hours, or until thoroughly chilled.
Churn the Ice Cream:
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. In the last few minutes of churning, add the buttered pecans.
Freeze:
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm.
Serve:
Scoop the butter pecan ice cream into bowls or cones and drizzle with caramel topping if desired. Enjoy!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
