Name: Creamy Homemade Pecan Ice Cream
Prep time: 30 min
Cook time: 15 min
Total time: 8 h
Cuisine: American
Ingredients: 2 cups heavy cream; 1 cup whole milk; ¾ cup brown sugar; 4 large egg yolks; 1½ teaspoons vanilla extract; 1 cup chopped pecans; 2 tablespoons butter; 2 tablespoons brown sugar (for toasting pecans); Pinch of salt

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This creamy homemade pecan ice cream is everything I want in a frozen dessert—rich, velvety, and filled with deep, buttery flavor. Every spoonful melts slowly on my tongue, leaving behind that caramel-nut afterglow that keeps me reaching back for more. It’s indulgent, yet simple, and totally worth the time it takes to churn up something this good.

Why You’ll Love This Recipe

I love this ice cream for how it blends simplicity with sophistication. The base is rich and custard-like thanks to the heavy cream and whole milk, and it perfectly complements the roasted, caramelized pecans. The texture is smooth, the flavor is deep, and the homemade touch makes it feel extra special. Whether I’m enjoying it in a cone, a bowl, or paired with pie, this ice cream never lasts long in my freezer. Creamy Homemade Pecan Ice Cream

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups heavy cream
1 cup whole milk
¾ cup brown sugar
4 large egg yolks
1½ teaspoons vanilla extract
1 cup chopped pecans
2 tablespoons butter
2 tablespoons brown sugar (for toasting pecans)
Pinch of salt

Directions

I start by toasting the pecans. In a skillet, I melt the butter over medium heat, add the pecans, 2 tablespoons of brown sugar, and a pinch of salt. I stir and toast for about 4–5 minutes until the pecans are golden and fragrant. I set them aside to cool completely.
In a medium saucepan, I heat the milk and brown sugar over medium heat until warm but not boiling.
In a separate bowl, I whisk the egg yolks. I slowly pour about ½ cup of the warm milk mixture into the yolks, whisking constantly to temper them.
I pour the egg mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon (about 170°F).
I remove the pan from the heat, stir in the heavy cream and vanilla, then strain the custard through a fine mesh sieve into a clean bowl.
I cover and chill the base in the refrigerator for at least 4 hours or overnight.
Once chilled, I churn the mixture in my ice cream maker according to the manufacturer’s instructions. In the last few minutes of churning, I fold in the toasted pecans.
I transfer the finished ice cream to a container and freeze for at least 4 hours to firm up before serving.

Servings and timing

This recipe makes about 1 quart of ice cream and serves 6 to 8 people. From start to finish, including chill and freeze time, it takes about 8 hours (but only 30 minutes of actual hands-on time).

Variations

When I want to elevate the flavor even more, I drizzle in homemade caramel sauce during the last few minutes of churning for a pecan-caramel swirl. I’ve also added a dash of bourbon to the base for a more grown-up version. For a crunchier texture, I sometimes toss in candied pecans instead of regular toasted ones.

storage/reheating

I store the ice cream in an airtight container in the freezer, where it keeps for up to 2 weeks. I press a piece of parchment paper directly onto the surface before sealing the lid to help prevent ice crystals. There’s no reheating needed—just let it sit at room temperature for 5 minutes before scooping.

FAQs

Can I make this ice cream without an ice cream maker?

Yes, I’ve made it no-churn style by whipping the cream separately, folding it into the cooled custard, adding the pecans, and freezing it. The texture won’t be quite as smooth, but it’s still delicious.

How do I know when the custard is ready?

I check that it coats the back of a spoon and holds a line when I run my finger through it. It should be around 170°F on a thermometer.

Can I use half-and-half instead of heavy cream?

You can, but I find that the ice cream won’t be as rich or creamy. For best results, I stick with the full amount of heavy cream.

How do I prevent ice crystals?

I make sure the custard is fully chilled before churning, and I press parchment or wax paper against the surface before freezing.

Can I use maple syrup instead of brown sugar?

Yes, I’ve swapped in maple syrup and it gives the ice cream a different kind of sweetness that pairs beautifully with the pecans.

Conclusion

This creamy homemade pecan ice cream is a rich and indulgent treat that’s well worth making from scratch. With its velvety custard base and crunchy, buttery pecans, every bite delivers sweet, nutty comfort. It’s the kind of dessert I make when I want something truly special—and once I do, it’s nearly impossible to stop at just one scoop.