Easy Homemade Butter Pecan Ice Cream Recipe to Try
Butter pecan ice cream recipe: A cool, creamy, homemade dessert featuring toasted pecans and a rich, buttery flavor. Perfect for a comforting treat any time.
Equipment
- Preparing butter pecan ice cream requires a few key tools:
- Ice cream maker: Essential for churning the ice cream base.
- Saucepan: For browning butter and heating the ice cream base (if using a custard base).
- Baking sheet: For toasting the pecans.
- Mixing bowls: Various sizes for combining ingredients.
- Whisk: To blend the ice cream base smoothly.
- Measuring Cups and Spoons: For accurate ingredient measurement.
- Airtight container: For storing the finished ice cream.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- cup granulated sugar
- cup packed light brown sugar
- teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup pecan halves
- 4 tablespoons unsalted butter
Instructions
- Step 1: Toast the Pecans: Preheat oven to 350F (175C). Spread pecan halves on a baking sheet in a single layer. Toast in the preheated oven for 8-10 minutes, or until fragrant and lightly browned. Allow the pecans to cool slightly, then coarsely chop.
- Step 2: Brown the Butter: In a medium saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until the butter turns golden brown and emits a nutty aroma. This process usually takes 3-5 minutes. Be careful not to burn the butter. Remove from heat and set aside to cool slightly.
- Step 3: Create the Ice Cream Base: In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, brown sugar, and salt until the sugars are dissolved.
- Step 4: Incorporate Flavors: Stir in the cooled browned butter and vanilla extract into the cream mixture.
- Step 5: Chill the Base: Cover the bowl with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Step 6: Churn the Ice Cream: Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer's instructions. This typically takes 20-25 minutes.
- Step 7: Add the Pecans: During the last few minutes of churning, add the toasted and chopped pecans to the ice cream maker. This ensures they are evenly distributed throughout the ice cream.
- Step 8: Harden the Ice Cream (Optional): Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to harden to a scoopable consistency. Optional Tips: For a deeper butter flavor, use salted butter and omit the salt from the recipe. A tablespoon of bourbon can be added to the ice cream base for an adult twist. If you do not have an ice cream maker, the mixture can be placed in a freezer-safe container and stirred every 30 minutes for 2-3 hours to break up ice crystals.
Notes
Variations
The butter pecan ice cream recipe lends itself to numerous adaptations:
- Ingredient Swaps: For a richer flavor, substitute part of the heavy cream with mascarpone cheese. Maple syrup can replace some of the sugar for a more complex sweetness. A dash of bourbon or rum extract enhances the buttery and nutty notes.
- Regional Twists: Consider using locally sourced pecans for an authentic regional flavor. Spices such as cinnamon or nutmeg may be added for a Southern-inspired variation. A touch of sea salt elevates the overall taste profile.
- Dietary Adjustments: For a dairy-free version, coconut cream can replace the heavy cream and milk. Almond milk may also be used, but the resulting texture might be less creamy. Sugar substitutes, such as erythritol or stevia, provide a lower-sugar alternative.
Serving Suggestions
Butter pecan ice cream is a versatile dessert suitable for various occasions. It can be served as a standalone treat, or paired with warm apple pie, brownies, or waffles. A sprinkle of extra toasted pecans or a drizzle of caramel sauce enhances the presentation. It is excellent for summer gatherings, holiday meals, or as a comforting evening indulgence. Allow the ice cream to soften slightly before serving for optimal scoopability. Consider serving in chilled bowls or with a side of fresh fruit.
Storage Tips
To maintain freshness, the butter pecan ice cream should be stored in an airtight container in the freezer. Press plastic wrap directly onto the surface of the ice cream before sealing the container to prevent ice crystal formation. Properly stored, homemade ice cream can last for up to two weeks. However, its quality is best within the first week, as it may gradually develop a more icy texture. Avoid refreezing melted ice cream, as this negatively affects its texture and flavor.
Frequently Asked Questions
- Question 1: Can this recipe be made without an ice cream maker?Answer: While an ice cream maker is recommended, the mixture can be placed in a freezer-safe container and stirred every 30 minutes for 2-3 hours to break up ice crystals. The texture will be less smooth, but still enjoyable.
- Question 2: How do I prevent ice crystals from forming?Answer: Ensuring the ice cream base is properly chilled before churning and using an airtight container for storage are key. Pressing plastic wrap directly onto the surface of the ice cream also helps.
- Question 3: Can I use salted butter instead of unsalted?Answer: Yes, salted butter can be used. Omit the added salt from the recipe to avoid excessive saltiness.
- Question 4: The ice cream is too hard to scoop, what should I do?Answer: Allow the ice cream to sit at room temperature for 5-10 minutes before scooping. This will soften it slightly for easier serving.