Indulge in the rich, creamy delight of homemade Butterscotch Ice Cream, featuring a custard base layered with buttery toasted pecans.
Naturally high in healthy fats and packed with protein from eggs and cream, this dessert balances indulgence with nutrition.
Quick to prepare and freezer-friendly, it’s a satisfying treat perfect for everyday enjoyment or special occasions.
Butterscotch Pecan Ice Cream
Equipment
- Medium saucepan ×1
- Medium mixing bowl ×2
- Mesh sieve ×1
- Baking sheet ×1
- Microwave-safe bowl ×1
- Ice cream maker ×1
Ingredients
For Toasted Pecans:
- 1 tbsp butter
- 1 cup pecans chopped
- 1/8 tsp salt
For Butterscotch Ice Cream:
- 5 tbsp butter
- 3/4 cup brown sugar
- 1/2 tsp salt
- 2 cups heavy cream divided
- 3/4 cup whole milk
- 6 large egg yolks
- 1/2 tsp vanilla extract
- 1/3 cup butterscotch chips
Instructions
- Toast the Pecans: Preheat your oven to 350°F (176°C). Take a small microwave-safe bowl and melt 1 tablespoon of butter until it’s just liquid. Toss 1 cup of chopped pecans in the melted butter to coat evenly. Spread the buttered pecans on a baking sheet in a single layer, sprinkle lightly with 1/8 teaspoon of salt, and bake in the preheated oven for 10–12 minutes. Stir the pecans once or twice during baking to ensure even toasting. Once golden brown and fragrant, remove from the oven and let them cool completely on the baking sheet. This step adds a deep, nutty crunch that perfectly complements the creamy ice cream.
- Prepare the Egg Yolks: While the pecans are cooling, separate 6 large eggs and carefully place the yolks in a medium mixing bowl. Whisk the yolks gently until smooth and slightly thickened. Setting aside the yolks is essential for creating a rich, creamy custard base that forms the foundation of your ice cream.
- Set Up the Cream: In a separate medium mixing bowl, pour 1 cup of heavy cream. Place a fine mesh sieve over the top. This will be used later to strain the custard mixture, ensuring a perfectly smooth and silky ice cream without any lumps.
- Make the Butterscotch Base: In a medium saucepan set over medium-low heat, melt 5 tablespoons of butter. Once melted, add 3/4 cup brown sugar and 1/2 teaspoon salt. Stir continuously; the mixture may initially become clumpy, but this will dissolve as the sugar melts into the butter. Slowly add 1 cup of heavy cream and 3/4 cup whole milk to the butter-sugar mixture, stirring constantly to combine. Warm the mixture gently until it’s hot but not boiling.
- Temper the Egg Yolks: Gradually pour a small amount of the warm butterscotch mixture into the bowl with the egg yolks while whisking constantly. This process, called tempering, gently raises the temperature of the yolks to prevent them from scrambling when added to the hot mixture. Once incorporated, return the yolk mixture back to the saucepan with the remaining butterscotch mixture.
- Cook the Custard to Perfection: Place the saucepan back on medium-low heat and add 1/3 cup butterscotch chips. Stir constantly until the mixture thickens and reaches 160–170°F (71–77°C) on a candy or instant-read thermometer. The chips will melt into the custard, enhancing the rich butterscotch flavor. This careful cooking step ensures the custard is smooth, velvety, and perfectly thickened for freezing.
- Strain and Flavor the Custard: Immediately remove the saucepan from heat and pour the custard through the mesh sieve over the remaining 1 cup of heavy cream in the prepared bowl. This step removes any cooked egg bits or lumps, resulting in a silky smooth ice cream base. Add 1/2 teaspoon of vanilla extract and stir gently to combine.
- Chill the Custard: Cover the bowl with plastic wrap or a lid, then refrigerate until completely chilled, at least 2–3 hours. For faster cooling, place the bowl in an ice bath and stir occasionally. Chilling the custard thoroughly is crucial for achieving a creamy texture in the final ice cream.
- Freeze in Ice Cream Maker: Once chilled, pour the custard into your ice cream maker and follow the manufacturer’s instructions. After about 15 minutes of churning, when the mixture is starting to thicken, fold in the cooled toasted pecans. Continue churning until the ice cream reaches a soft-serve consistency.
- Harden and Store: Transfer the ice cream into a freezer-safe, airtight container. For best results, press a layer of plastic wrap or parchment paper directly onto the surface to prevent ice crystals. Freeze for 2–4 hours until firm. The ice cream can be stored in the freezer for up to 2 weeks, but the texture is best within the first 4–5 days. Before serving, let it sit at room temperature for 5–10 minutes to soften slightly, making scooping easier.
Notes
- Chill the custard thoroughly before churning to achieve a smooth, creamy texture.
- Use high-quality butter, cream, and pecans to intensify flavor.
- Toast the pecans just until fragrant to add crunch without overpowering the ice cream.
- Melt butterscotch chips slowly to ensure they blend smoothly into the custard.
- Press plastic wrap directly onto the ice cream surface before freezing to prevent ice crystals.
- For best texture, store in the coldest part of the freezer, not the door.
- Let ice cream sit at room temperature for 5–10 minutes before scooping to soften.
Chef’s Secrets: Insider Techniques And Tips
For a perfectly smooth custard, always temper the egg yolks slowly with the warm butterscotch mixture; rushing this step can cause curdling.
Stir constantly during cooking to evenly distribute heat and prevent sticking.
To enhance flavor, lightly brown the butter before adding sugar—it gives a rich, nutty depth.
You can also experiment with a pinch of cinnamon or sea salt for an elevated butterscotch profile.
Finally, adding the toasted pecans midway through churning ensures even distribution without soggy nuts.
Serving Suggestions: Creative Ways To Enjoy
Serve this homemade butterscotch ice cream in a variety of ways: in a waffle cone for a fun treat, alongside warm apple pie for a classic dessert pairing, or with chocolate sauce and fresh berries for a more indulgent twist.
Garnishing with extra toasted pecans or a drizzle of caramel enhances both flavor and presentation.
It’s also a crowd-pleaser at parties—scoops can be pre-portioned into small bowls for elegant serving.
Storage Tips: Keep Ice Cream Perfect
Store ice cream in an airtight, freezer-safe container with plastic wrap pressed directly on the surface to prevent ice crystals.
Keep it in the coldest part of the freezer rather than the door to maintain consistent texture.
While it will remain safe for up to two weeks, it’s best enjoyed within 4–5 days for peak creaminess.
Allow it to soften slightly at room temperature for 5–10 minutes before scooping to make serving easier.
Frequently Asked Questions
1. Can I make this ice cream without an ice cream maker?
Yes! You can pour the chilled custard into a shallow container, freeze for 45–60 minutes, and stir vigorously every 20 minutes until fully frozen.
This manual method mimics churning and helps maintain a creamy texture.
2. Can I use other nuts instead of pecans?
Absolutely! Walnuts or almonds work beautifully. Toast them lightly for the best flavor and texture.
Avoid overly oily nuts that can make the ice cream greasy.
3. How can I make this ice cream ahead of time?
The custard can be prepared and chilled in advance, even a day before churning.
Once churned, freeze in an airtight container. This makes it perfect for meal prep or entertaining.
4. Can I adjust the sweetness or richness?
Yes, reduce brown sugar slightly for a less sweet version, or swap half-and-half for part of the cream to lower fat content.
Keep in mind that altering sugar or fat may slightly affect texture.
5. How do I prevent ice crystals from forming?
Always strain the custard to remove lumps, chill thoroughly before freezing, and press plastic wrap directly onto the surface before sealing.
Avoid frequent freezer door opening to maintain a smooth consistency.
