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Homemade Butter Pecan Ice Cream Recipe

  • Author: Nicole Nared-Washington from Brown Sugar Food Blog
  • Total Time: 8 hours 10 mins
  • Yield: 8 1x


  • ½ c. chopped pecans
  • ½ c. candied pecans ( I used Fresh Gourmet)
  • 1 c. half and half
  • 1 c. light brown sugar
  • 2 c. heavy cream
  • 1 tbsp. Vanilla extract
  • 1 tbsp. Bourbon


  1. Using a medium sized saute pan, turn the heat on medium high and add the chopped pecan. Allow the pecans to toast for 5-7 minutes until aroma is released. Remove from heat and set aside. In a medium sauce pan, add the half and half, heavy cream, brown sugar, toasted pecans, vanilla extract, and Bourbon. Bring to a simmer heat, stir occasionally until sugar dissolves. Remove from heat and allow to cool. Pour in plastic airtight container and place in the refrigerator for, at least, 6 hours or overnight.
  2. Pour the mixture in the ice cream maker according to manufacturer instructions and allow to churn for 15-20 minutes until thickened. Using a rubber spatula, fold in the candied pecan pieces and place in a container for 2 hours before serving.
  • Prep Time: 8 hours
  • Cook Time: 10 mins
  • Category: Dessert