Butter Pecan Ice Cream

    45 min

    Creamy homemade ice cream! Excellent summertime treat! The brown sugar gives this a lovely caramel flavour.

    154 people made this

    Serves: 16 

    • 5 tablespoons chopped pecans
    • 1 tablespoon butter
    • 200g dark brown soft sugar
    • 2 eggs, beaten
    • 175ml milk
    • 175ml double cream
    • 125ml double cream
    • 1 teaspoon vanilla extract

    Prep:10min  ›  Cook:10min  ›  Extra time:25min  ›  Ready in:45min 

    1. In a small frying pan over medium heat, saute pecans in butter until lightly browned, stirring frequently. Set aside.
    2. In a medium saucepan over low heat, stir together brown sugar, eggs, milk and 175ml cream until smooth. Bring to a simmer, stirring occasionally, and cook 2 minutes more. Remove from heat and stir in remaining cream, vanilla and pecans.
    3. Pour into ice cream maker and freeze according to manufacturers' directions.

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    Reviews & ratings
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    Reviews in English (140)


    Fabulous, really indulgent ice cream that tastes better than anything you can buy in the shops!  -  24 Aug 2010


    I thought this ice cream was wonderful. Because we don’t like our desserts too sweet, next time I would cut back the brown sugar just a tad. However, having said that, it was still very good. I combined the beaten eggs and light cream very well before adding it to the saucepan. I found the best results were cooking the mixture at a low temperature, and stirring constantly. When the mixture is thickened, I poured it into a mixing bowl, adding the pecans, heavy cream and vanilla extract. Because the mixture is thick, the pecans will remain suspended in the mixture so you don’t have to add them at the very end of the ice cream maker cycle as you usually do. The bowl then went into the refrigerator. I only poured it into my ice cream maker when the mixture was cold. The ice cream was creamy and delicious.  -  15 Aug 2012


    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!  -  21 Feb 2009  (Review from Allrecipes US | Canada)