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Butter Pecan Ice Cream

  • Prep Time: 15m
  • Cook Time: 35m
  • Total Time: 6h


  • 7/8 c Light brown sugar, packed (or 7/8 c sugar with 1 tbsp molasses)
  • 1/2 c Water
  • 1/8 tsp. Salt
  • 2 Large eggs
  • 2 tbsp. Butter
  • 1 c Whole milk
  • 1 tsp. Vanilla extract
  • 1 c Heavy cream
  • 1 c Pecans, chopped and toasted


  1. Combine the brown sugar (or sugar and molasses), water and salt in a saucepan and bring to a boil, stirring to dissolve the sugar. Boil the syrup for 2 minutes. Remove from heat.
  2. In a medium heat-safe bowl, beat or whisk the eggs. While beating/whisking constantly, slowly beat in the syrup.
  3. With a double-boiler preparation, whisking continuously, heat the mixture until it reaches 175°F and coats the back of a spoon. It will still be loose, not thick like a custard. Do not allow the mixture to boil.
  4. Remove from heat, add the butter, and stir until melted. Strain into a medium bowl and refrigerate until cold (<40°F).
  5. While the mixture is cooling, toast the pecans in a non-stick pan over medium heat. Toss regularly, every couple minutes, until browned and fragrant.
  6. When cold, mix in the milk and vanilla extract until combined.
  7. In a separate bowl, beat the heavy cream until soft peaks form. Fold it into the egg-syrup mixture.
  8. Pour into an ice cream maker and process according to the manufacturer's directions. A KitchenAid stand mixer ice cream attachment mixes on the 1 setting for 15-20 minutes.
  9. When about 2 minutes remain, pour in the chopped pecans. Transfer the ice cream to a container and freeze for at least 2 hours (overnight preferred) before serving.