Homemade Butter Pecan Ice Cream
Creamy, rich, and perfectly nutty, this Homemade Butter Pecan Ice Cream brings old-fashioned flavor right to your freezer. With toasted buttery pecans and a smooth vanilla base, it’s a nostalgic summer scoop you'll love!
Ingredients
- 4 eggs
- 1.5 cups sugar
- 1/2 can 7 oz sweetened condensed milk
- 1.5 tbsp vanilla
- 4 cups milk whole, half & half, or cream
- Optional: caramel topping
Buttered Pecans:
- 3/4 cup chopped pecans
- 3 tbsp butter
- 1 tbsp sugar
Instructions
- Beat eggs and sugar. Add condensed milk, vanilla, and milk. Stir well.
- Pour into machine and churn.
- Toast pecans in butter and sugar. Let cool.
- Add pecans near the end of churning.
- Optional: layer caramel when transferring to container.
- Freeze until set. Scoop and enjoy!
- See full steps with tips & photos → https://p4pd.org/homemade-butter-pecan-ice/
Notes
Egg Tip: This recipe uses raw eggs; for safety, use pasteurized eggs or make a custard-style base if concerned.
Milk Options: Use whole milk for a lighter texture or go with heavy cream for ultra-rich scoops.
Pecan Crunch: Let pecans cool fully before adding to avoid melting the ice cream during churning.
Flavor Boost: Add a touch of maple extract or a dash of bourbon for a deeper, grown-up flavor.