Butter Pecan Ice Cream

Butter Pecan Ice Cream


"Creamy homemade ice cream! Excellent summertime treat!"

Ingredients 2 h 5 m {{adjustedServings}} servings 139 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 139 kcal
  • 7%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 15.1g
  • 5%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 30 mg
  • 1%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. In a small skillet over medium heat, cook pecans in butter until lightly browned and fragrant, stirring constantly, about 3 to 5 minutes. Set aside.
  2. Whisk eggs in a mixing bowl; set aside. Combine brown sugar and half and half in a saucepan and mix well. Bring to a boil over medium-high heat; remove from heat. Gradually pour hot mixture into the eggs, whisking constantly. Return custard to saucepan and cook, stirring occasionally, until mixture coats the back of a spoon (see Editor's Note). Remove from heat and stir in cream, vanilla, and pecans.
  3. Pour into ice cream maker and freeze according to manufacturers' directions.
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  • Editor's Note:
  • The custard mixture is ready when you can draw your finger down the back of the coated spoon and see a clear line.
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Reviews 114

  1. 137 Ratings


Really good taste - but the directions are odd and I didn't follow them. I make ice cream quite a lot, so what I did (based on recipes I've made in the past) was to combine the creams in a saucepan and heat them until they simmer. Meanwhile, I combined the eggs and the sugar, mixed well, added a few scoopfuls of the simmering liquid to the egg mixture to temper the eggs, and then poured the warmed egg mixture into the saucepan and cooked the mixture until it coated the back of a wooden spoon. I took it off the heat and added the vanilla and browned pecans. I cooled this ice cream base in the refrigerator a few hours and then mixed it in my ice cream maker. It was delicious!


This was ultimately an excellent ice cream. Not only did my girlfriend and I love it, but her cat Meko licked the bowl clean. Two paws up! The only reason I gave it 4 stars is because I made a lot of changes that other reviewers suggested... 1) I cut the brown sugar down to 3/4 cup, 2) I used 4 egg yolks instead of two whole eggs, and 3) I only used heavy cream and a splash of milk. I say if you're gonna eat ice cream then do it right!


Contrary to other reviews, this recipe is neither rich nor creamy. It's really ice milk. The brown sugar flavor is good, but I'd use a cooked egg custard base from a reliable vanilla recipe. Just substitute brown sugar for white and add the toasted pecans. I decreased the sugar to 3/4 cup and recommend using fewer pecans too.