Sunday, April 7, 2013

Buttered Pecan Ice Cream

The weather is finally showing signs of spring. My husband and I were so excited about the weather that we spent most of the weekend ripping out the old landscaping and putting in the new. While I never thought I would be excited about ripping up old dirt and spreading mulch, I was surprisingly overcome with joy during the project.  It feels good to work in the earth and to make our home reflect our tastes. Of course it was wonderful finding any excuse for being out in the gorgeous weather after an extremely long winter. In honor of Spring finally making her grand entrance, I give you this ice cream recipe. I made this a few months ago in the dead of winter at my husbands request. Butter Pecan has never been one of my go to flavors for ice cream but this was so much more incredible than any store bought version I have had. The simple flavors of butter and pecan pair well with the creamy ice cream. I imagine that we will be out in the warm weather with this ice cream on many occasions. Enjoy!

Butter Pecan Ice Cream


1 tablespoon good quality butter
3/4 cup pecans, chopped
3 cups half and half
3/4 cup vanilla sugar
pinch of salt
6 egg yolks 
1/2 teaspoon vanilla extract


To make the buttered pecans, preheat the oven to 350 degrees F. Melt the butter. Toss the pecans in the butter and spread over a baking sheet in a single layer. Bake for 10 minutes, stirring at least once during baking. Let the pecans cool completely. 

To make the ice cream, set up an ice bath by filling a large bowl with ice and water. Place a smaller bowl over the ice bath. Set a strainer over the top of the smaller bowl and pour the remaining half and half and the vanilla extract into the bowl. Place egg yolks in a separate small bowl, set aside.

In a small saucepan warm 2 cups of the half and half, sugar, and salt. While whisking, slowly add the warm half and half mixture into the egg yolks. Pour mixture back into saucepan. Cook on low heat stirring constantly until mixture thickens and coats the back of a spoon. Do not allow to boil! Pour the custard mixture through the strainer into the bowl set over the ice bath. Stir until the mixture is well combined and has begun to cool. Chill in the refrigerate for at least 3 hours. Churn according to ice cream maker instructions. When ice cream is finished churning, stir in the pecans.

Source: Recipe from The Perfect Scoop by David Lebovitz


  1. Your ice cream looks and sounds so delicious!

  2. i'm usually not a butter pecan fan, but this recipe sounds creamy and delish!

  3. Looks so delicious!