Butter pecan ice cream is a popular ice cream flavor with a nutty and buttery taste from butter toasted pecans. It is a perfect dessert to enjoy anytime of the year and especially in the summer.
This is an easy no cook, no eggs butter pecan ice cream made in the 1.5 quart Cuisinart ICE-100 ice cream maker without condensed milk. If you enjoy homemade ice creams then this one is a must try. You wil find this is the best butter pecan ice cream compared to any store bought ones.
To make a no cook, no-egg butter pecan ice cream recipe at home without condensed milk, you will need chopped pecans, salted butter, whole milk, heavy whipping cream, sugar, and vanilla extract.
The butter and pecans a toasted on medium-low heat. This gives a nice nutty and buttery flavor to the butter pecan ice cream.
To make the butter pecan ice cream at home, you will first have to toast the pecans in salted butter. For that heat a skillet on medium heat.
Add butter and chopped pecans to the skillet and cook them on medium heat until the butter is well coated and absorbed by the pecans. This gives the butter pecans its nutty and buttery flavor.
Cook for 5-6 minutes until they turn dark in color. Transfer the buttered pecans into a plate and allow them to cool down completely.
Now the next step is to make the ice cream base. In a mixing bowl, blend the milk with sugar using a hand blender with the whisk attachment. You can also use a stand mixer with the wire attachment.
Blend them well until all the sugar has dissolved. Add the vanilla extract and heavy cream. Stir it with a spoon or a spatula. Optionally, chill the mixture for 1-2 hours.
Prepare your ice cream maker as per the manufacturer's instructions. If you are using a compressor ice cream machine then it is best to turn it on on and cool the bowl for 5-10 minutes. Doing so will reduce over churning and avoid any fatty aftertaste in the mouth.
Pour the ice cream mixture into the ice cream machine bowl and churn the it for about 25 minutes. After about 20 minutes add the butter pecans and continue to churn for the remaining time.
The pecan ice cream will be of soft serve consistency. You can enjoy it directly or firm it up in the freezer before serving. To firm up the ice cream, transfer it to a freezer safe airtight container. Freeze it for 5-6 and it is ready to enjoy :).
If you use unsalted butter to toast the pecans then you can add about ¼ teaspoon of salt to the pecans.
To make a delicious, creamy, and scoopable ice cream, it is best to use an ice cream maker. I have used the Cuisinart ICE 100 compressor ice cream maker.
However, any other ice cream maker will work fine. Depending on the type of ice cream maker you own, either a freezer bowl one or the salt and ice type, you can scale the recipe to adapt to your ice cream maker.
I love the Cuisinart compressor ice cream maker because there is no need to freeze the bowl and I can make multiple batches of ice creams in one day.
If you are keen to buy an ice cream maker for your family or to gift someone then check out this post on which ice cream maker to buy.
Homemade butter pecan ice cream can last in the freezer for about a month. After about two weeks you might see tiny crystals of ice cream.
This butter pecan ice cream has a delicious, nutty, and buttery flavor and a creamy texture. This makes butter pecan ice cream so good and irresistible that it will be gone even before you realize :).
If you are using a compressor machine, precooling the ice cream bowl for 5-10 minutes helps reduce the overall churning time.
If you make batch after batch of ice creams in a compressor ice cream maker, after rinsing the bowl with water, pat dry it well. This prevents ice from forming on the outside of the bowl while churning which can make it difficult to remove from the machine.
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with butter pecan ice cream:
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Butter Pecan Ice Cream
- 2 cups Heavy cream
- 1 cup Milk (whole)
- ⅔ cup Organic cane sugar
- 1 teaspoon Vanilla extract
- 2 tablespoon Butter (salted)
- 1 cup Pecans (chopped)
- Heat a skillet on medium-low heat.
- Add pecans and butter.
- Mix well and toast the pecans for 5-6 minutes with a spatula until the pecans are golden brown in color.
- Transfer to a plate and allow it to cool down completely.
Making ice cream base
- In a mixing bowl, add milk, and sugar.
- Whisk on low speed using the whisk attachment of a hand blender or stand mixer until all the sugar is dissolved.
- Add vanilla extract and heavy cream.
- Mix well with a spatula or a spoon (do not whisk).
Churning butter pecan ice cream in the ice cream maker
- Pour the mixture into the ice cream machine bowl.
- Start the ice cream machine and churn the mixture for about 25 minutes.
- After about 20 minutes, add the roasted butter pecans and continue churning for the remaining time.
- Ice cream will be of soft-serve consistency.
- Transfer the ice cream to a freezer-safe container.
- Freeze it for 5-6 hours before serving.
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