Oh, let me tell you about my absolute favorite summer indulgence: butter pecan ice cream! There’s just something magical about that rich and creamy texture, with the warm, buttery notes mingling perfectly with the crunch of toasted pecans. It’s the kind of treat that takes me back to hot summer days spent lounging on the porch, a bowl of this decadent ice cream in hand, and the sun kissing my skin. The sweet, nutty aroma wafting through the air is simply irresistible! Trust me, once you try making this at home, you won’t want to settle for store-bought again. Plus, it’s a wonderful way to impress friends and family at your next summer gathering. It’s creamy, dreamy, and oh-so-delicious—what’s not to love?
Ingredients for Butter Pecan Ice Cream Recipe
- 2 cups heavy cream – This creamy base is what makes this ice cream so rich and indulgent.
- 1 cup whole milk – Adds a lovely smoothness and balances the richness of the cream.
- 3/4 cup brown sugar – For that deep, caramel-like sweetness that pairs perfectly with the butter.
- 1/2 cup granulated sugar – Just a touch more sweetness to enhance the flavors!
- 1 teaspoon vanilla extract – This adds a warm, aromatic touch that complements the butter pecan beautifully.
- 1/2 cup unsalted butter – The star of the show, melted to create that luscious buttery flavor.
- 1 cup pecans, chopped – Toasted for a delightful crunch and nutty flavor that’s simply divine.
- 1/4 teaspoon salt – Just a pinch to elevate all the flavors and balance the sweetness.
How to Prepare Butter Pecan Ice Cream Recipe
Now, let’s dive into the delightful process of making this butter pecan ice cream! It’s really quite simple and oh-so-rewarding. Just follow these steps, and soon you’ll be enjoying your own creamy creation.
Step 1: Melt the Butter
First things first, melt the unsalted butter in a saucepan over medium heat. It’s important to keep the heat at medium to avoid burning the butter. You want it to melt slowly and beautifully—just wait until it’s all liquid and slightly bubbly. This is where the magic begins!
Step 2: Toast the Pecans
Next, toss in your chopped pecans and toast them for about 5 minutes. Stir them occasionally to ensure even toasting. You’ll know they’re done when they’re golden brown and you can smell that nutty fragrance wafting through your kitchen. Trust me, it’s heavenly!
Step 3: Mix the Ingredients
In a large bowl, whisk together the heavy cream, whole milk, brown sugar, granulated sugar, vanilla extract, and a pinch of salt. Make sure everything is combined well and the sugars are dissolved. This mixture is going to be the creamy foundation of your ice cream!
Step 4: Combine Toasted Pecans and Butter
Now, it’s time to bring it all together! Stir in the toasted pecans and that delicious melted butter into your cream mixture. This is where you’ll see the texture and flavor come alive. Get ready for all the buttery goodness!
Step 5: Churn the Ice Cream
Pour your mixture into an ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes, but keep an eye on it. You want it to be thick and creamy—just the way ice cream should be!
Step 6: Freeze the Ice Cream
Finally, transfer the churned ice cream to a container with a lid and freeze it for at least 4 hours. This step is crucial for the texture—patience is key! Once it’s firm, you’re ready to scoop and enjoy your homemade butter pecan ice cream!
Tips for Success
To make sure your butter pecan ice cream turns out perfectly, here are a few handy tips! First, always toast your pecans until they’re golden and fragrant; this step is essential for amplifying their flavor! Also, if you want a super creamy texture, don’t be shy about churning the ice cream a little longer—it really makes a difference! And remember, letting the ice cream freeze for a full 4 hours (or even overnight!) will help it achieve that scoopable consistency we all love. Lastly, if you’re feeling adventurous, consider adding a pinch of cinnamon for an extra flavor kick. Enjoy your delicious creation!
Nutritional Information
Here’s the scoop on the nutritional values for our creamy butter pecan ice cream! Just keep in mind that these values are estimates and can vary depending on specific ingredients and portion sizes. For a serving size of 1/2 cup, you can expect:
- Calories: 350
- Total Fat: 25g
- Saturated Fat: 15g
- Trans Fat: 0g
- Cholesterol: 100mg
- Sodium: 100mg
- Total Carbohydrates: 35g
- Fiber: 1g
- Sugar: 25g
- Protein: 4g
So, while it’s a rich and indulgent treat, it’s also one that you’ll savor every single bite of! Enjoy in moderation, and let the creamy goodness melt in your mouth.
FAQ Section
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but be careful! It will add extra saltiness to the ice cream, which can alter the flavor a bit. If you do go that route, you might want to skip adding the extra pinch of salt in the recipe to keep things balanced. But if you love that hint of saltiness, go for it!
How long can I store the ice cream?
Your homemade butter pecan ice cream can be stored in the freezer for about 2-3 weeks. Just make sure to keep it in an airtight container to prevent freezer burn. Trust me, it’s best enjoyed fresh, but it’ll still be tasty after a few weeks—if it lasts that long!
Can I make this recipe without an ice cream maker?
Absolutely! If you don’t have an ice cream maker, you can still create this delicious treat. Simply pour the mixture into a shallow dish and place it in the freezer. Every 30-45 minutes, stir it well with a fork to break up any ice crystals until it’s firm and creamy—this should take about 3-4 hours. It’s a little more hands-on, but the result is still delicious!
Why You’ll Love This Recipe
- Rich and creamy texture that melts in your mouth—pure indulgence!
- Simple ingredients you probably already have in your pantry.
- Toasting the pecans enhances their flavor, making each bite a delightful treat.
- Perfect for hot summer days, or whenever you need a sweet pick-me-up.
- Impressive enough for gatherings, yet easy enough for a cozy night in.
- Customizable—feel free to add mix-ins like chocolate chips or a dash of cinnamon!
- No need for fancy equipment if you don’t have an ice cream maker—I’ve got a simple method for you!
- Every scoop is a blast of nostalgia, bringing back fond memories of summer fun.
Storage & Reheating Instructions
To keep your homemade butter pecan ice cream fresh and delicious, store it in an airtight container in the freezer. Make sure to press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container to prevent ice crystals from forming. It’ll be good for about 2-3 weeks, but trust me, it’s hard to resist for that long!
When you’re ready to enjoy, simply scoop out what you need and let it sit at room temperature for about 5-10 minutes to soften slightly before serving. This will make scooping a breeze and enhance that creamy texture. Enjoy every delightful bite!
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Butter Pecan Ice Cream Recipe: 6 Steps to Pure Bliss
- Total Time: 4 hours 25 minutes
- Yield: 1.5 quarts 1x
- Diet: Vegetarian
Description
A rich and creamy butter pecan ice cream recipe.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter
- 1 cup pecans, chopped
- 1/4 teaspoon salt
Instructions
- In a saucepan, melt the butter over medium heat.
- Add the pecans and toast them for about 5 minutes.
- In a bowl, whisk together heavy cream, milk, brown sugar, granulated sugar, vanilla extract, and salt.
- Stir in the toasted pecans and melted butter.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the ice cream to a container and freeze for at least 4 hours before serving.
Notes
- Make sure the pecans are well toasted for better flavor.
- For a smoother texture, churn the ice cream longer.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 25g
- Sodium: 100mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg
Keywords: butter pecan ice cream recipe
