Butter Pecan Ice Cream

Here’s a different recipe for ice cream – with brown sugar in the ice cream base and caramelized pecans stirred in.  The pecans are easy to make in a non-stick skillet; just be sure you don’t let it burn.  I simply broke my pecans into quarters or so.  You can make them early in the day or the day before.  We liked the smaller amount of brown sugar, and whole milk instead of half and half in the ice cream mixture – it depends on your taste.
Any way you make this recipe it is delicious!
Butter Pecan Ice Cream
     ½        Cup  Pecans -- coarsely chopped
     ¼        Cup  Sugar
  1            Tablespoon  Butter
  2            Cups  Half and Half -- or whole milk
     ¾ -1   Cup  Brown Sugar -- packed (6-8 ounces)
     ½       Tablespoon  Vanilla Extract
  2           Cups  Heavy Cream
Pinch     Salt (My suggestion)
Pecans: In a heavy 8" skillet, heat butter and sugar over medium high heat for 4 minutes or until sugar melts and turns a rich brown color, stirring constantly.  Add pecan halves, stir until coated.  Remove from heat.
Spread nuts on a buttered baking sheet or foil; separate clusters and cool. Break clusters into small chunks.
Ice Cream:  In a large bowl, combine half and half, brown sugar and vanilla; stir until sugar is dissolved.  Stir in the whipping cream.  Chill.  Freeze in a 2 quart ice cream freezer.  Stir in pecan mixture.  Ripen 4 hours.
  "BH&G Test Kitchen Favorites”
  "1 1/4 Quarts"
2014 Cost:  $3.66 for about 8 servings


  1. Hi Sue, The ice cream looks so tasty and couldn't have come at a better time. I have a litre (quart) of whipping cream in the fridge and my mixer just broke. I was looking for a recipe to use some of the cream and this fits the bill. I'll make it this coming weekend and let you know how tasty it was.

  2. The ice cream was delicious. I made it to your instructions using the lower amount of sugar and adding the pinch of salt. Just perfect. Loved it but we couldn't wait for it to ripen 4 hours so we had it soft serve. I'm eating some of the left-overs right now and it keeps in the freezer very well--not hard at all. I'll make this again. Thanks for posting the recipe.


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