Pecan Pie Ice Cream

A decadent blend of classic pecan pie flavors and creamy ice cream, perfect for holiday gatherings or cool summer evenings.

Total Time

30 minutes (active preparation) + 8+ hours (chilling and freezing)

Ingredients

For the Ice Cream Base:

• 2 cups whole milk

• 1 cup heavy cream (or 2 cups heavy cream for richer texture)

• ½ cup light brown sugar

• 2 large eggs (or 3–6 egg yolks for extra richness)

• 1 teaspoon vanilla extract

• ¼ teaspoon kosher salt

For the Pecan Topping:

• 1 cup coarsely chopped pecans

• ⅔ cup pure maple syrup

• 2 tablespoons melted unsalted butter

Preparation

Step 1: Prepare the Custard Base

1. In a heavy-bottomed saucepan, combine milk, heavy cream, and brown sugar. Stir to dissolve sugar.

2. Heat over medium heat, using a candy thermometer to monitor temperature until scalded (175–180°F/79–82°C). At this stage, small bubbles will form around the edges, and the mixture will emit a slight “pop” as it heats. Do not boil.

3. Remove from heat and set aside.

Step 2: Temper the Eggs

1. In a small bowl, whisk eggs until smooth.

2. Gradually pour ¼ cup of the hot cream-milk mixture into the eggs, whisking constantly to warm the eggs (this prevents curdling).

3. Slowly pour the egg mixture back into the saucepan, whisking vigorously to combine.

Step 3: Cook the Custard

1. Return the saucepan to medium-low heat. Stir continuously with a wooden spoon until the mixture thickens enough to coat the back of a spoon (about 6 minutes).

2. As soon as you see the first wisps of steam (signaling 170°F/77°C), remove from heat.

3. Continue stirring for 5 minutes to cool slightly and prevent overcooking. Add vanilla extract and salt; stir well.

4. Transfer the custard to a heatproof bowl, cover tightly, and refrigerate until very cold (6–8 hours or overnight).

Step 4: Toast and Prepare the Pecan Topping

1. In a small, heavy skillet over medium-high heat, add pecans. Toast, stirring frequently, until light golden brown (3–5 minutes). Watch carefully to avoid burning.

2. Remove from heat and immediately add maple syrup and melted butter. Stir to coat pecans evenly.

3. Transfer the pecan mixture to a bowl, spread to cool, and refrigerate until firm (1–2 hours).

Step 5: Churn the Ice Cream

1. Pour the chilled custard into an ice cream maker. Churn according to the manufacturer’s instructions until the mixture reaches the consistency of soft-serve ice cream (40–50 minutes).

2. Transfer the partially churned ice cream to a bowl. Gently fold in the cooled pecan-topping mixture, swirling to distribute pecans without overmixing.

Step 6: Freeze the Ice Cream

1. Transfer the ice cream to airtight containers, leaving ½ inch of space at the top (to allow expansion).

2. Freeze until firm (at least 2 hours). For a smoother texture, let it soften slightly at room temperature for 5–10 minutes before scooping.

Chef’s Tips & Variations

• Richness Upgrade: Substitute 1 cup of whole milk with 1 cup heavy cream for a creamier base. For ultra-richness, use 3–6 egg yolks instead of whole eggs.

• Maple Adjustment: Reduce maple syrup to ½ cup if overly sweet. Add 1 tablespoon honey or vodka during churning to enhance flavor and prevent crystallization.

• Toasting Technique: Use a candy thermometer to ensure pecans reach 325°F (163°C) for maximum nutty aroma (optional but recommended).

• Storage: Freeze for up to 2 weeks. Thaw for 5 minutes at room temperature before serving for best texture.

User Reviews & Adaptations

• “For a creamier twist, use 1 cup heavy cream and 1 cup farm-fresh milk, plus 3 egg yolks. Chill overnight and add pecans during the final 10 minutes of churning.”

• “A higher cream-to-milk ratio (all cream) and 5–6 egg yolks make it exceptionally rich—worth the extra effort!”

• “Reduce pecans to ½ cup and maple syrup to ¼ cup for balanced sweetness. The brown sugar adds subtle depth I’ll keep in future batches!”

Scoop generously and enjoy the harmonious blend of pecan pie’s warmth and ice cream’s coolness!