Oh my goodness, let me tell you about this butter pecan ice cream! It’s one of those desserts that just wraps you in a warm hug with its creamy texture and delightful nutty flavor. I remember the first time I made it—the sweet aroma of toasting pecans filled my kitchen, and I couldn’t wait to dive in! This recipe stands out because it combines the richness of heavy cream and butter with the crunch of pecans, creating a heavenly balance that’s hard to resist. Plus, it’s so easy to whip up at home; you’ll feel like a professional ice cream maker in no time! Trust me, once you try this, you’ll want to make it again and again, especially on those hot summer days when you need a little scoop of happiness. Let’s get started!
Ingredients for Butter Pecan Ice Cream Recipe
Before we dive into making this delicious butter pecan ice cream, let’s gather our ingredients! Here’s what you’ll need:
- 2 cups heavy cream: This is what gives our ice cream that rich and creamy texture that melts in your mouth.
- 1 cup whole milk: It balances out the heaviness of the cream, making it just the right consistency.
- 3/4 cup sugar: Sweetness is key! This will help create that luscious flavor we all crave in ice cream.
- 1 teaspoon vanilla extract: Trust me, this adds a wonderful depth of flavor that complements the nuttiness of the pecans.
- 1 cup pecans, chopped: These are the stars of the show! Toast them for extra flavor and crunch.
- 1/4 cup unsalted butter: Melting this into the pecans is pure magic; it enhances the buttery flavor of the ice cream.
- 1/4 teaspoon salt: Just a pinch to elevate all the flavors and balance the sweetness.
Now that we’ve got everything ready, let’s get to the fun part—making this delicious ice cream!
How to Prepare Butter Pecan Ice Cream
Alright, let’s get our hands dirty and whip up this dreamy butter pecan ice cream! Follow these steps, and you’ll be savoring the best homemade ice cream in no time.
Step-by-Step Instructions
- First, grab a saucepan and melt the 1/4 cup unsalted butter over medium heat. Keep an eye on it; we don’t want it to burn!
- Once melted, toss in the 1 cup of chopped pecans. Toast them in the butter until they turn golden brown and fragrant—about 3-4 minutes. This step is crucial for that rich flavor!
- While the pecans are toasting, whisk together the 2 cups heavy cream, 1 cup whole milk, 3/4 cup sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon salt in a large bowl until everything is well combined.
- After the pecans are done toasting, let them cool slightly, then stir them (along with the buttery goodness) into the cream mixture.
- Now, here’s a little patience required—chill the mixture in the refrigerator for at least 2 hours. This helps the flavors meld beautifully!
- Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. It usually takes about 20-25 minutes to reach that soft-serve consistency.
- Finally, transfer the ice cream to a container and freeze it for a minimum of 4 hours before serving. This will help it firm up perfectly!
And there you have it! Simple steps to create a luscious, creamy treat that’s bound to impress. Enjoy every scoop of your homemade butter pecan ice cream!
Tips for Success
To truly elevate your butter pecan ice cream, here are some pro tips that have worked wonders for me! First off, make sure to toast your pecans until they’re golden brown—this really brings out their nutty flavor and adds that delightful crunch. Don’t rush the chilling step; letting the mixture cool for at least 2 hours helps the flavors develop beautifully. If you’re looking for an even richer taste, feel free to add a bit more butter—who can say no to extra creaminess? Also, give your ice cream maker a little extra churning time if you want a smoother texture. And remember, patience is key! Letting it freeze for at least 4 hours ensures that perfect scoopable consistency. With these tips, you’ll have ice cream that’s not just good, but absolutely fantastic!
Nutritional Information
Now, let’s talk numbers! Here’s the estimated nutritional breakdown for a serving of this creamy butter pecan ice cream (about 1/2 cup):
- Calories: 300
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Protein: 3g
- Carbohydrates: 30g
- Sugar: 25g
- Sodium: 50mg
- Cholesterol: 60mg
- Fiber: 1g
Keep in mind, these values are estimates and can vary based on specific brands and measurements used. Enjoy your delicious treat while keeping an eye on those numbers!
Why You’ll Love This Recipe
- It’s incredibly easy to make—perfect for those who want homemade ice cream without the fuss!
- The rich, buttery flavor combined with crunchy pecans creates a heavenly treat that’s hard to resist.
- Each scoop is creamy and smooth, melting in your mouth with every bite.
- You can impress your friends and family with a gourmet dessert made right in your kitchen.
- It’s the ultimate summer indulgence, perfect for hot days or cozy nights in!
Serving Suggestions
When it comes to enjoying your butter pecan ice cream, the possibilities are endless! I love serving it alongside warm apple pie for a delightful contrast of temperatures and flavors—trust me, it’s a match made in dessert heaven! You can also drizzle a bit of chocolate or caramel sauce over the top for an extra indulgent treat. For those who enjoy a bit of crunch, sprinkle some extra toasted pecans or even a handful of chocolate chips on top. And don’t forget about whipped cream; it adds a lovely lightness that pairs perfectly with the rich ice cream. Enjoy experimenting with your favorite combinations!
Storage & Reheating Instructions
To keep your butter pecan ice cream fresh and delicious, store it in an airtight container in the freezer. Make sure to press a piece of parchment paper directly onto the surface of the ice cream before sealing the container; this helps prevent freezer burn! It should stay good for about 2-3 weeks, but trust me, it won’t last that long! When you’re ready to enjoy some more, simply scoop it straight from the freezer. If it’s too hard to scoop, let it sit at room temperature for about 5-10 minutes to soften just a bit—then dig in! No reheating needed; this treat is best served cold and creamy!
FAQ Section
Can I use unsalted butter instead of salted?
Absolutely! In fact, using unsalted butter is a great choice because it allows you to control the saltiness of the ice cream. Just make sure to add the right amount of salt as listed in the recipe!
What if I don’t have an ice cream maker?
No worries! You can still make this butter pecan ice cream. Just pour the mixture into a shallow dish and freeze it. Stir it every 30 minutes for the first 2-3 hours to break up any ice crystals until it reaches your desired consistency.
Can I add other flavors or mix-ins?
Definitely! Feel free to get creative. Adding chocolate chips or swirls of caramel can take your butter pecan ice cream to the next level. Just keep the balance in mind so it doesn’t overpower the nuttiness of the pecans.
How long will this ice cream last in the freezer?
If stored properly in an airtight container, your butter pecan ice cream will stay fresh for about 2-3 weeks. But trust me, it’s so delicious, it’ll probably be gone before then!
Can I make this recipe dairy-free?
Yes, you can! Substitute the heavy cream and milk with coconut cream and almond or oat milk. Just be sure to use dairy-free butter and check your pecans to ensure there’s no cross-contamination!
For more information on the health benefits of nuts, you can check out this article on Healthline.
Additionally, if you’re interested in the science behind ice cream making, Serious Eats has a great resource that dives into the details.
Print
Butter Pecan Ice Cream Recipe: 5 Steps to Creamy Bliss
- Total Time: 2 hours 25 minutes
- Yield: 1 quart 1x
- Diet: Vegetarian
Description
A creamy and nutty butter pecan ice cream recipe.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 cup pecans, chopped
- 1/4 cup unsalted butter
- 1/4 teaspoon salt
Instructions
- In a saucepan, melt the butter over medium heat.
- Add the chopped pecans and toast until golden brown.
- In a bowl, whisk together the heavy cream, milk, sugar, vanilla, and salt.
- Stir in the toasted pecans and butter mixture.
- Chill the mixture in the refrigerator for at least 2 hours.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer to a container and freeze for at least 4 hours before serving.
Notes
- For a richer flavor, use more butter.
- Make sure to chill the mixture thoroughly before churning.
- Store in an airtight container in the freezer.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 25g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: butter pecan ice cream recipe
