Butter Pecan Ice Cream is full of rich flavors, perfect for a sweet treat any time of the week.

Butter Pecan Ice Cream should be eaten within several days.

Tips for Ice Cream Success

Use fresh, high-quality ingredients for the best flavor.
Experiment with flavors and mix-ins!
Always refer to your ice cream maker’s manual for specific instructions and tips.

Basic Steps to Make Ice Cream

For a No-Cook Base: Combine heavy cream, milk, sugar, and flavorings in a bowl, stirring until sugar is dissolved.
For a Custard Base: Heat milk and sugar until warm. In a separate bowl, whisk egg yolks, then gradually add the warm milk mixture, stirring constantly. Return the mixture to the heat and cook until thickened. Cool the mixture before churning.

Refrigerate the mixture for at least 2-4 hours, or overnight, to ensure it’s very cold. This helps to achieve a smoother texture.

If using a pre-freezer bowl, ensure it has been frozen for at least 24 hours. If your machine has a built-in compressor, no pre-freezing is necessary.

Pour the chilled mixture into the ice cream maker. Follow the manufacturer’s instructions regarding churning time (typically 20 to 40 minutes).
Keep an eye on the machine as it churns. The mixture should thicken and increase in volume.

In the last few minutes of churning, you can add mix-ins like chocolate chips, nuts or fruit pieces.

Once churning is complete, transfer the ice cream to a lidded container and freeze for a few hours to firm up the texture.

Let the ice cream sit at room temperature for a few minutes before scooping for easier serving.

Mango Ice Cream is really to die for. What a wonderful taste of the tropics.

Savor the rich flavors of our delicious butter pecan ice cream recipe, perfect for a sweet treat any time of the week.

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Melt the butter in a small skillet over medium heat.
Add the pecans, and cook until the nuts are coated with the butter and lightly crisped.
Strain the excess butter into the top of a double boiler. Set the toasted pecans aside.
Add egg yolks, Half-and-Half, whipping cream, sugar and vanilla extract to the double boiler.
Set the pan over its water bath.
Warm the custard mixture over medium-low heat, whisking until the mixture is well blended. Continue heating, frequently stirring up from the bottom, until the mixture thickens. (Make sure it doesn’t come to a boil; the egg yolks should poach, not scramble.) This process takes about 15 minutes.
Remove the pan from the heat and pour the custard through a strainer into a bowl. Chill it thoroughly.
Transfer the custard to an ice cream maker, and process it according to the manufacturer’s directions.
After churning, stir in the pecans, and place the ice cream in the freezer until serving time.

Photo credit: (c) Can Stock Photo / leekrob