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Heavenly Butter Pecan Ice Cream

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Heavenly Butter Pecan Ice Cream

Heavenly delicious ice cream. It's to die for.



16 servings


8 min


22 min


30 min
Trans-fat Free, Low Carb


Amount Measure Ingredient Features
6 large egg yolks
6 tablespoons butter
1 cup brown sugar
* Camera
¼ teaspoon salt
2 cups heavy whipping cream
2 cups milk, whole
1 teaspoon vanilla extract
1 cup pecans


Amount Measure Ingredient Features
6 large egg yolks
9E+1 ml butter
237 ml brown sugar
* Camera
1.3 ml salt
473 ml heavy whipping cream
473 ml milk, whole
5 ml vanilla extract
237 ml pecans


In a medium sized heat-safe bowl (metal, ceramic, or glass), whisk together the egg yolks until well blended.

Set aside.

Pour the cream into a metal bowl set in a larger bowl of ice and set a medium-mesh sieve on top.

Set aside.

In a medium thick-bottomed saucepan on medium heat, melt the butter cook it, stirring constantly, until it just begins to brown.

Add the brown sugar and salt. Stir until the sugar completely melts.

Slowly add the milk, stirring to incorporate.

It will foam up initially, so make sure you are using a pan with high enough sides.

Heat until all of the sugar is completely dissolved.

Do not let boil or the mixture may curdle.

Whisk in hand, slowly pour half of the milk and sugar mixture into the eggs, whisking constantly to incorporate.

Then add the warmed egg mixture back into the saucepan with the remaining milk sugar mixture.

Stir the mixture constantly over medium heat with a wooden or heatproof rubber spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, about 5 to 7 minutes.

Pour the custard through the sieve and stir it into the cream.

Add vanilla and stir until cool over the ice bath.

Chill mixture thoroughly in the refrigerator.

While the mixture is chilling, preheat the oven to 350°F.

Lay out the pecans on a roasting pan in a single layer.

Bake for 6 minutes, until lightly toasted.

Let cool.

Once cool, roughly chop the pecans and set aside.

Note, if you want an extra punch to this ice cream, brush the pecans with melted butter and sprinkle with salt before roasting.

Once the ice cream mixture is thoroughly chilled, freeze in your ice cream maker according to the manufacturer's instructions.

Once the ice cream has been formed in the ice cream maker, it will be fairly soft.

Fold in the chopped pecans.

Put in an airtight plastic container and place in the freezer for at least an hour, preferably several hours.

If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving.

* not incl. in nutrient facts Arrow up button




Nutrition Facts

Serving Size 79g (2.8 oz)
Amount per Serving
Calories 60491% from fat
 % Daily Value *
Total Fat 61g 94%
Saturated Fat 30g 149%
Trans Fat 0g
Cholesterol 357mg 119%
Sodium 250mg 10%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 17g
Vitamin A 37% Vitamin C 1%
Calcium 18% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

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