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Homemade Butter Pecan Ice Cream

 Homemade Butter Pecan Ice Cream
Making homemade ice cream has long been our family's favorite pastime, and this butter pecan recipe is our first choice in fall.
16 ServingsPrep: 20 min. + cooling Process: 20 min./batch + freezing


  • 2 cups whole milk
  • 2 cups half-and-half cream
  • 1 cup sugar
  • 1/2 cup packed light brown sugar
  • 1/4 teaspoon salt
  • 2 eggs, lightly beaten
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 1 cup finely chopped pecans
  • 2 tablespoons butter


  • In a large heavy saucepan, heat the milk, cream, sugars and salt
  • until bubbles form around sides of pan. Whisk a small amount of hot
  • mixture into the eggs. Return all to the pan, whisking constantly.
  • Cook and stir over low heat until mixture is thickened and coats the
  • back of a spoon. Quickly transfer to a bowl; place in ice water and
  • stir for 2 minutes. Stir vanilla. Press waxed paper onto surface of
  • custard. Refrigerate for several hours or overnight.
  • In a small skillet, saute pecans in butter, stirring constantly.
  • Cool.
  • Fill cylinder of ice cream freezer two-thirds full; freeze according

2 of 2

Homemade Butter Pecan Ice Cream (continued)

Directions (continued)

  • to the manufacturer’s directions. Stir in toasted pecans.
  • Refrigerate remaining mixture until ready to freeze. When ice cream
  • is frozen, transfer to a freezer container; freeze for 2-4 hours
  • before serving.
  • Yield: 2 quarts.
Nutritional Facts: 1 serving (1/2 cup) equals 207 calories, 11 g fat (4 g saturated fat), 50 mg cholesterol, 92 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.