Cuisinart Butter Pecan Ice Cream

Butter pecan ice cream is one of those desserts that feels like a warm hug from the South. Think toasted pecans coated in buttery goodness, all folded into a creamy, rich homemade ice cream. It’s indulgent, satisfying, and perfect for everything—from dinner parties to a cozy night at home. Trust me, once you’ve tried making it yourself, store-bought just won’t cut it anymore.

This guide will walk you through every step, with approachable tips to help you nail the process. Don’t worry—it’s easier than you think. Let’s dive in!

Recipe Snapshot

What to Expect:

• Time Needed: 1 hour active prep, plus 4–6 hours to chill and freeze
• Yields: About 6 cups of ice cream (serves 8)
• Skill Level: Intermediate (don’t let the word custard scare you—I’ll guide you!)
• Key Tools:
  • Medium saucepan
  • Skillet (for the pecans)
  • Whisk, hand mixer, or stand mixer
  • Fine-mesh strainer
  • Ice cream maker (or hacks if you don’t have one)
  • Airtight container for freezing

Ingredients You’ll Need

For the Ice Cream Base:

• 2¼ cups whole milk
• 2¼ cups heavy cream
• 1 vanilla bean (or 2 tsp vanilla extract)
• 4 large eggs
• 2 large egg yolks
• 1⅛ cups sugar

For the Buttered Pecans:

• 4 tbsp unsalted butter
• 1 cup pecan halves and pieces
• 1 tsp kosher salt

Ingredient Notes & Swaps:

• No vanilla bean? Vanilla extract works fine, but the bean adds a rich flavor.
• Out of pecans? Walnuts are okay, but the nutty flavor will be a little different.
• Don’t forget: Fresh pecans = better flavor. Trust me.

Step-by-Step Instructions

Making butter pecan ice cream may sound intimidating, but if you take it step by step, it’s a fun and rewarding process. Let me guide you through it.

1. Prepare the Buttered Pecans

Start by melting the butter in a skillet over medium-low heat. Once it’s melted, toss in the pecan halves and sprinkle them with kosher salt. Stir frequently to evenly coat the nuts and toast them until they’re golden brown and fragrant. This typically takes about 4–6 minutes, but keep an eye on them to avoid burning. Once they’re ready, strain off the butter (you can save it for another use—it’s delicious!) and let the pecans cool completely. You can even do this step a day ahead to save some time later.

2. Make the Custard Base

For the creamy ice cream base, combine the whole milk, heavy cream, and your choice of vanilla in a medium saucepan. If you’re using a vanilla bean, split it lengthwise, scrape out the seeds, and add both the seeds and the pod to the pan for maximum flavor. Heat the mixture over medium heat until it’s just about to boil, then reduce the heat to low and let it simmer gently for 20–30 minutes. This will allow the vanilla to infuse the liquid with its rich aroma.

Meanwhile, in a mixing bowl, whisk together the eggs, egg yolks, and sugar until the mixture becomes pale and thick. This step usually takes about 2 minutes and is key for creating a smooth and velvety custard.

3. Temper the Eggs

Now comes the tricky part: tempering the eggs. Slowly pour about one cup of the hot milk mixture into the egg mixture while whisking constantly. This gradual process ensures the eggs don’t scramble. Once combined, return the tempered egg mixture to the saucepan with the rest of the milk. Cook it over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. This step takes patience, but it’s worth it for that creamy result.

Chill, Churn, and Finish

Once your custard is ready, strain it through a fine-mesh strainer into a clean bowl to remove any small bits of cooked egg. Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it chill in the refrigerator for at least 4 hours or, better yet, overnight. Proper chilling is a crucial step—you want the custard to be very cold before you churn it.

When the custard is thoroughly chilled, it’s time to churn! If you have an ice cream maker, pour the custard into the machine and follow the manufacturer’s instructions. Typically, churning takes about 25–30 minutes. Don’t forget to add the cooled buttered pecans during the last few minutes of churning. They’ll distribute evenly throughout the ice cream.

If you don’t have an ice cream maker, don’t worry. You can still make this recipe by freezing the custard in a shallow metal container. Stir it every 30 minutes with a fork or hand mixer to break up ice crystals until it reaches a creamy consistency.

Finally, transfer the churned ice cream to an airtight container, smooth the top, and freeze it for at least two more hours if you prefer a firmer texture. When you’re ready to serve, let the ice cream sit at room temperature for about 10–15 minutes to soften slightly, making scooping a breeze.

Customize It Your Way

Want to mix things up? Here are a few ideas:

• Extra Sweetness: Swirl in caramel or toss in chocolate chips.
• Warm Spices: Add a pinch of cinnamon or nutmeg to the custard.
• Boozy Twist: Stir in a splash of bourbon or rum for an adult version.

Seasonal Pairings:

• Fall favorite? Serve it with pumpkin pie or apple crisp.
• Summer treat? Pair it with fresh peaches or berries.

Pro Tips for Storage & Serving

• Storage: Keep it in an airtight container in the freezer for up to 2 weeks.
• Serving Tip: Warm caramel sauce or an extra sprinkle of toasted pecans takes it to the next level.
• Make-Ahead: You can make the custard base up to 2 days in advance or toast the pecans ahead of time.

Why It’s Worth It

Let’s be real here—making homemade ice cream takes effort. But this butter pecan ice cream? Totally worth every minute. It’s creamy, nutty, and just sweet enough. Serve it at a dinner party, or just treat yourself after a long week. Either way, you’ll be coming back for seconds.

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