Butter pecan ice cream is a classic flavor combination, but not everyone is a fan of the nut, which is why I created this recipe sans pecans. I always loved the flavor of butter pecan ice cream, but wished that I could have it without the pecans. I decided to make my own butter-no-pecan ice cream since I couldn’t find it in stores. It’s got the same flavor you know and love, and is perfect to serve with other desserts that already have major crunch. It’s made with simple ingredients and is a great recipe to make with your kids on a hot day.
Table of Contents
Equipment Needed To Make Pecan Ice Cream
You don’t need much to make this recipe, but you will need:
- Medium saucepan – It’s important to have the correct size pan when cooking. Err on the side of caution and use something bigger if you don’t have the correct size, but don’t use anything smaller than a medium saucepan for this recipe.
- Whisk – For some recipes you can swap utensils and it makes no difference, but it’s important to use a whisk for this ice cream recipe.
- Fine strainer – You need a fine strainer for this recipe. A colander will not be a suitable substitute.
- Ice cream maker – I like to use this ice cream maker. It’s easy to use and cost-effective.
- Heavy cream
- Whole milk
- Brown sugar
- Corn syrup
- Egg yolks
- Vanilla extract
How to Make Pecan Ice Cream?
This recipe is easy. Here’s what you do:
- Add butter to your medium saucepan. Cook over medium heat until milk solids turn brown and your butter turns light brown.
- Stir in sugar until combined.
- Stir in milk, cream, salt, and vanilla until combined.
- Once the entire mixture is hot, temper your egg yolks, then add them to the saucepan, whisking constantly.
- Heat until the mixture reaches a temperature of 175 degrees F (you can use a baking thermometer to read the temperature).
- Use a fine strainer to strain the mixture. Wrap plastic wrap around the base of the strainer and let cool to room temperature.
- Transfer the mixture to the refrigerator and let sit for at least 4 hours.
- Churn the mixture in an ice cream maker.
- Serve and enjoy!
You’ll have to temper your egg yolks for this butter no pecan ice cream recipe. Tempering egg yolks is important because it prevents them from curdling in your mixture and allows them to instead incorporate as an ingredient. Here’s how to do it:
- Crack your egg yolks into a bowl and whisk until smooth.
- While whisking, add some of the hot mixture into the bowl.
- Once combined, add the tempered egg yolks into the mixture.
What to Serve with Your Butter No Pecan Ice Cream
Butter no pecan ice cream makes a fantastic go-with for some of my favorite dessert recipes. Serve this recipe with:
Or make my butterscotch sauce to pour on top of it!
How should I store my ice cream?
Store your ice cream in an airtight container in the freezer.
How long will it last?
It should last about two weeks in the freezer. After that, the texture may change.
OTHER RECIPES TO TRY
- CAJUN SMOKED TURKEY RECIPE WITH CREOLE BUTTER SAUCE INJECTION
- EASY CAJUN SHRIMP AND PASTA WITH CREAMY CAJUN SAUCE RECIPE
- EASY PEACH COBBLER WITH BATTER AND PIE CRUST RECIPE
Butter-No-Pecan Ice Cream (Butter Ice Cream)
- Prep Time: 10
- Churn Time: 45 minutes
- Cook Time: 20
- Total Time: 1 hour 15 minutes
2 cups heavy cream
1 cup whole milk
1 cup brown sugar
1/3 cup corn syrup
6 egg yolks
6 tbs butter
1 tsp vanilla extract
1/4 tsp salt
- In a medium saucepan add butter over medium heat and cook until milk solids turn brown and butter has a light brown color.
- Add sugar and stir until combined.
- Add milk, cream, salt, vanilla and stir until combined.
- Once mixture is hot, temper eggs yolks. Add some of the mixture to the eggs while constantly whisking. Then, add the eggs to the saucepan while constantly whisking.
- Heat until temperature reaches 175 degrees.
- Strain using a fine strainer. Place plastic wrap directly over the base and allow to cool to room temperature.
- Refrigerate for at least 4 hours.
- Churn in ice cream maker.
- Put in container and store in freezer.
Keywords: Pecan Ice Cream