Butterscotch Ice Cream With Candied Pecans Recipe
Meet your new favorite ice cream flavor! Studded with candied pecans in each bite, this homemade butterscotch ice cream is pure decadence with its ultra creamy texture and prominent caramelized brown sugar notes.
How to Make the Best Butterscotch Ice Cream With Candied Pecans
Pure Indulgence in Every Spoonful
Butterscotch ice cream is a classic that never goes out of style. This homemade version elevates that nostalgia with a rich, creamy base infused with the deep caramel notes of brown sugar, making it infinitely more decadent than anything from a store. The addition of candied pecans adds delightful bursts of sweet, nutty crunch that contrast beautifully with the smooth, velvety ice cream.
Why You’ll Love This Recipe
Creating homemade butterscotch ice cream is easier than you might think, and the results are far superior to commercial versions. The custard base develops a silky texture, while the butterscotch flavor is prominent and genuine—never overly sweet or artificial. The candied pecans add a professional touch that makes this dessert feel special enough for entertaining, yet simple enough for a relaxing weekend treat.
Serving Suggestions
Serve this ice cream straight from the freezer in a simple bowl, or get creative by pairing it with pound cake, brownies, or apple crisp. For an elegant presentation, serve small scoops alongside caramel sauce and a sprinkle of fleur de sel. Whether you’re scooping into a cone or presenting it in a crystal dish, this butterscotch ice cream with candied pecans is guaranteed to impress.
Butterscotch Ice Cream With Candied Pecans
Meet your new favorite ice cream flavor! Studded with candied pecans in each bite, this homemade butterscotch ice cream is pure decadence with its ultra creamy texture and prominent caramelized brown sugar notes.
Ingredients
Butterscotch Ice Cream
Candied Pecans
Instructions
Butterscotch Ice Cream
- Melt butter in a heavy-bottomed saucepan over medium heat. Add brown sugar and stir until combined, cooking for 2-3 minutes until the mixture is bubbly.
- Remove from heat and carefully pour in 1 cup of the heavy cream, whisking constantly. The mixture will bubble up, so proceed slowly.
- Return to low heat and stir until smooth, about 1 minute. Remove from heat and let cool for 5 minutes.
- In a separate bowl, whisk together egg yolks until pale, about 2 minutes. Slowly drizzle the warm butterscotch mixture into the egg yolks while whisking constantly to avoid scrambling the eggs.
- Combine the butterscotch-egg mixture with the remaining heavy cream, milk, vanilla, and salt. Whisk until well combined.
- Chill the mixture thoroughly, preferably overnight or at least 8 hours.
- Churn according to your ice cream maker's instructions, about 20-25 minutes.
Candied Pecans
- Preheat oven to 350°F.
- In a bowl, combine brown sugar, cinnamon, and egg white. Whisk until the egg white is foamy and coats the mixture.
- Add chopped pecans and toss until evenly coated.
- Spread in a single layer on a parchment-lined baking sheet.
- Bake for 25-30 minutes, stirring occasionally, until the pecans are candied and fragrant. Let cool completely on the baking sheet.
- Once fully cooled, fold the candied pecans into the churned ice cream or top individual servings.
Notes
- This recipe requires an ice cream maker.
- For best results, chill the ice cream base overnight before churning.
- Candied pecans can be made up to 3 days in advance and stored in an airtight container.
- Serve on a slice of rich pound cake or alone in a chilled dish.