Butter Pecan Ice Cream


This homemade butter pecan ice cream is a creamy, excellent summertime treat!

Prep Time:
5 mins
Cook Time:
20 mins
Additional Time:
30 mins
Total Time:
55 mins
1 quart


  • 1 tablespoon butter

  • cup chopped pecans

  • 2 large eggs

  • 1 ½ cups half-and-half cream

  • 1 cup brown sugar

  • ½ cup heavy cream

  • 1 teaspoon vanilla extract


  1. Melt butter in a small skillet over medium heat. Cook and stir pecans in hot butter until lightly browned and fragrant, 3 to 5 minutes. Set aside.

  2. Whisk eggs in a large bowl; set aside.

  3. Combine half-and-half and brown sugar in a saucepan and mix well. Bring to a boil over medium-high heat; remove from heat. Gradually pour hot mixture into eggs, whisking constantly. Return custard to the saucepan and cook, stirring occasionally, until mixture thickens enough to coat the back of a spoon. Remove from heat and stir in cream, pecans, and vanilla.

  4. Pour into an ice cream maker and freeze according to manufacturers' directions.

Editor's Note:

The custard mixture is ready when you can draw your finger down the back of the coated spoon and see a clear line.

Nutrition Facts (per serving)

128 Calories
8g Fat
13g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 128
% Daily Value *
Total Fat 8g 10%
Saturated Fat 4g 20%
Cholesterol 42mg 14%
Sodium 34mg 1%
Total Carbohydrate 13g 5%
Dietary Fiber 0g 1%
Total Sugars 12g
Protein 2g
Vitamin C 0mg 1%
Calcium 44mg 3%
Iron 0mg 1%
Potassium 71mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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