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+ servings

Butter Pecan Ice Cream

This homemade ice cream is addictive!

Course Dessert
Cuisine American
Prep 45 minutes
Cook 20 minutes
Total 1 hour 5 minutes
Servings 1 quart
Calories 2828 kcal
Author Michelle


  • 1 cup packed light brown sugar
  • ½ cup water
  • 1/8 teaspoon salt
  • 2 large eggs
  • 2 tablespoons unsalted butter
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1 cup chopped toasted pecans


  1. 1. Combine the brown sugar, water and salt in a saucepan and bring to a boil, stirring to dissolve the sugar. Boil the syrup for 2 minutes.
  2. 2. Meanwhile, beat the eggs together in a medium bowl. Slowly beat in the syrup.
  3. 3. Cook in a double boiler over, not in, boiling water, stirring constantly, until the mixture reaches 175°F and coats the back of a spoon. Do not allow the mixture to boil. Add the unsalted butter and stir until melted. Strain into a medium bowl and refrigerate until cold.
  4. 4. Add the whole milk and vanilla extract and mix well to combine.
  5. 5. Beat the heavy cream until soft peaks form. Fold it into the egg mixture.
  6. 6. Pour into an ice cream maker and freeze according to the manufacturer's directions. Fold in the chopped pecans before transferring ice cram to a container.

Recipe Notes

Nutritional values are based on the whole recipe

Nutrition Facts
Butter Pecan Ice Cream
Amount Per Serving
Calories 2828 Calories from Fat 1782
% Daily Value*
Fat 198g305%
Saturated Fat 82g513%
Cholesterol 738mg246%
Sodium 682mg30%
Potassium 1320mg38%
Carbohydrates 249g83%
Fiber 9g38%
Sugar 230g256%
Protein 33g66%
Vitamin A 5125IU103%
Vitamin C 2.5mg3%
Calcium 732mg73%
Iron 5.6mg31%
* Percent Daily Values are based on a 2000 calorie diet.