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Buttered Pecan Ice Cream
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Buttered Pecan Ice Cream
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Rich, buttery homemade ice cream with brown sugar and toasted pecans for that southern buttered pecan flavor. 

Prep time
Bake/Cook time
Plan for

Freeze 5+ hours or overnight

1 1/2 quarts
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Buttered Pecan Ice Cream
Light Brown Sugar
Prep time :
Bake/Cook time :
Plan For

Freeze 5+ hours or overnight

Yield :
1 1/2 quarts


  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup Imperial Sugar Light Brown Sugar
  • 5 egg yolks
  • 2 teaspoons vanilla extract
  • 1 tablespoon unsalted butter
  • 3/4 cup chopped pecans


  1. In a large saucepan, whisk heavy cream, milk and brown sugar on medium-low heat until very warm (not boiling). Whisk frequently so bottom of pot doesn’t scorch, about 3 minutes.
  2. In a large bowl, whisk egg yolks. Pour 1/2 cup of hot milk mixture into egg yolks and whisk vigorously to temper eggs and then whisk in 1/2 cup more at a time until all is added.
  3. Pour mixture back into saucepan and heat until it coats the back of a wooden spoon. When you run your finger through the custard on the spoon, the line from your finger will stay when it is thickened enough.
  4. Pour custard into a large bowl, cover with plastic wrap touching top and refrigerate until very cold, about one hour.
  5. When mixture is cold and ready to be churned, prepare pecans. Melt butter in a skillet on medium heat, add pecans and toss them around until toasted, 3-5 minutes. Allow to cool completely.
  6. Remove custard from refrigerator and whisk in vanilla. Pour into ice cream maker and churn according to manufacturer’s instructions.
  7. Fold in chopped toasted pecans with a rubber spatula by hand.
  8. Spoon ice cream into a freezer-safe container and freeze at least 5 hours or overnight until firm.


TIP: If eggs start to cook during the thickening process, pour the custard through a fine mesh sieve or cheesecloth to remove pieces and continue on with the recipe as directed.
Recipe developed for Imperial Sugar by Jessica Kraft @sprinklesomesugar.
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