Homemade Butter Pecan Ice Cream recipe
No need to head to the grocery’s freezer section – make this summertime favorite right at home.


  1. Combine first butter, salt, pecans and 1 tablespoon sugar, and spread on a baking sheet in a single layer.
  2. Roast at 350 degrees for 15 minutes. Stir and roast 15 minutes longer; cool.
  3. Combine remaining sugars, cornstarch, syrup and eggs in top of double boiler.
  4. Gradually add milk.
  5. Cook over boiling water until mixture thickens. Remove from heat and chill two hours or overnight.
  6. Stir in toasted pecans, cream and vanilla.
  7. Place in ice cream freezer and freeze according to manufacturer’s directions.
  8. Allow to ripen in ice cream freezer or firm up in refrigerator freezer an hour before serving.


  1. The Recipe sounds simple and great. Most of my family will love this, but the question is this, part of my family are type 2 diabetics. is there anyway to transform this into a diabetic friendly version so all could enjoy?
    Thank you for your time.


  2. Very good ice cream. Had never made butter pecan ice cream before an d this recipe was great. I added more whole milk when I put it in freezer an d more whipped cream to make it fuller. I also doubled the recipe.


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