No ImageButter Pecan Ice Cream

Did you make it? Rate it!

  1. Luke

    Great idea to brown the butter! With respect, I suggest the sugar go into the yolks rather than into the butter. The milk should really be scalded without sugar to avoid curdling. The concept, however, is lovely. Can’t wait to try the batch I’ve got freezing right now!

  2. Angie

    Amazing! I used 1% milk, so I had to freeze longer, but otherwise delicious. I heated the milk before adding to the sugar mixture and it worked great! Thanks Elise

    xxxxxyyyyy

  3. melissa

    My husband has been asking me for butter pecan ice cream since I got my kitchenaid ice cream maker a year ago. I finally made this this weekend, and it was delicious. What a perfect recipe! My husband declared it The Best Ice Cream Ever Made By Humans Ever. I am thinking about using the butter, with white sugar instead of brown, as a base for other flavors. I’ve had trouble with homemade custard-based ice cream getting icy/grainy quickly, and/or turning rock hard after a day. Seems to me this would be the chemistry necessary to keep it nice and creamy! Thank you for a great recipe!

  4. Sarah

    Hi Elise,
    I tried this out and blogged about it. Though I didnt have brown sugar and hence caramelised the sugar with butter. It resulted in a nice butterscotch flavour. thanks for the recipe.

  5. Jessica

    This looks downright sinful. And here I am attempting to diet.

    A question about the nuts though. My Mom grew up near a small convince store that sold black walnut ice cream. Most recipes I read for it though just call for a vanilla base and to just chuck the nuts in during the churning process. Could this recipe be done with a nut change or would the taste be too off?

    Black walnuts are delicious. You could easily swap out the pecans for other nuts like walnuts. ~Elise

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