Butter Pecan Ice Cream

"This is awesome homemade ice cream."
photo by a food.com user photo by a food.com user
Ready In:
2 quarts




  • Add the pecans, sugar, and butter to an 8-inch skillet.
  • Over medium heat, stir constantly for 6-8 minutes or until the sugar is melted and is a rich brown color.
  • Take skillet from stove; spread nuts on a buttered baking sheet or piece of foil.
  • Separate nuts into clusters; let cool; break clusters into small chunks; set aside.
  • In a mixing bowl, add the half-and-half, brown sugar, and vanilla; stir to mix well and until the sugar is dissolved.
  • Add in the whipping cream; stir to combine.
  • In a 4- to 5-quart ice cream freezer, freeze cream mixture according to the manufactuer's directions.
  • Stir in pecans.
  • Ripen for 4 to 24 hours.

Questions & Replies

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  1. This was heavenly. I had to half the ice cream base as I have a small ice cream maker. I did leave the pecan topping measurements the same. I had to sub walnuts as I had no pecans. We ate 1/2 the topping before the ice cream was even ready - absolutely to die for!!! Can't wait to try with Pecans ;)
  2. Mmmmmmm!!! DH & I can't stay out of this one. I used finely chopped pecans and doubled the amount for candying them. I'll use half later in a granola recipe. The rest of the recipe I actually cut in half, and it worked perfect in my 1.5 qt freezer. Essentially, I have double the pecans. I do wish it had a creamier texture, but the taste can't be beat. I think I might try using all whipping cream next time instead of half-and-half. Overall, this is excellent and we will definitely be making it again!
  3. I could not believe the flavor of this recipe. It was not too sweet or rich ~ it was perfect and absolutely delicious! I added 1/2 extra pecans also, because I just loved the flavor of the buttery, crunchy pecans with the creamy ice cream. This is definitely a permanent recipe for my box! This recipe did not fill my ice cream container so I suggest doubling it. It is so yummy, you'll be glad you have lot's extra!
  4. FANTASTIC!!! I used about 1/2 cup more pecans than called for in the recipe. This is the richest ice cream. The perfect treat for fathers day 2004. Thanks, JEAN in N.C.



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