Butter Pecan Ice Cream - Glendas Farmhouse

Butter Pecan Ice Cream

Butter Pecan Ice Cream
Butter Pecan Ice Cream

Butter Pecan Ice Cream

Prep Time 45 min Rest Time 6 hour Total Time 6 hrs 45 mins Servings: 8


Impress your guests with this delicious, homemade Butter Pecan Ice Cream! The fresh crunch of Glenda’s Farmhouse pecans and ice cream complement one another in a way even the most popular brands of purchased ice creams can’t.

Equipment Required: Ice Cream Freezer



    1. Toast the pecans in butter on the stovetop for about 5 minutes, just until slightly browned.
    2. Allow the pecans to cool.
    3. In a separate bowl beat eggs and set aside.  
    4. Using a heavy saucepan, heat the half-and-half to 175-180°.
    5. Dissolve the brown sugar into the saucepan.
    6. Pour this hot mixture over the eggs. Whisk.
    7. Add this egg and cream mixture back to the pan - still whisking nonstop.
    8. Cook on low heat, while stirring, until the mixture coats the back of a spoon. (minimum of 160°)
    9. Take the pan off of the heat and put it directly into a bowl of ice water to cool as quickly as possible.
    10. Continue stirring for three minutes.
    11. Stir in the heavy cream and vanilla.
    12. Cover with plastic wrap, pressing it onto the surface of the mixture.
    13. Refrigerate for at least four hours, preferably overnight.
    14. Stir in the toasted pecans.
    15. Place the ice cream mixture into the freezer cylinder and proceed according to the machine's instructions.
    16. Prior to serving, place the ice cream in the freezer for at least two hours.


Pecans - Great for Snacking, Baking, and More

Pecans are nutritious and useful for so much more than pies! Roasted pecans are excellent on their own or as part of a trail mix. Pecans can also be incorporated into a sauce, batter, stir fry, or other dish.

Nothing’s better on a warm summer day than Butter Pecan Ice Cream, unless it’s ice cream that you make with fresh ingredients from Glenda’s Farmhouse. Our catalog includes everything from pecans to walnuts, cashews, hazelnuts, almonds, various sea salts, walnut crumbles, almond flour, and more.