Blissfully Delicious

Butterscotch Pecan Ice Cream

bpecan ice cream

Gosh, I have been MIA for about three months, I thought that I’d dust off the blog and say hello! I have been pretty pre-occupied with my new job at work, finalizing details on our house (and watching the progress of the home coming up, which is pretty incredible), overall fatigue of pregnancy while trying to still keep up with everything at home. I am now in the last stretch of this pregnancy, less than two weeks to go, and the house should be ready in the next 3 months. I’m grateful and ready for the spring, and definitely looking forward to move into our home.

Butterscotch Pecan Ice Cream

Yield: 1 Quart


For the buttered pecans:
1½ tbsp. butter
1½ cups pecan halves
¼ tsp. coarse salt

For the ice cream:
5 tbsp. butter
¾ cup dark brown sugar
½ tsp. coarse salt
2 cups heavy cream, divided
¾ cup whole milk
6 large egg yolks
½ tsp. vanilla extract
1 tbsp. scotch whiskey


To make the buttered pecans, preheat the oven to 350˚ F. Melt the butter in a skillet. Remove from the heat and toss the pecans with butter until evenly coated. Sprinkle with the salt. Spread on a baking sheet and toast in the oven for 8-12 minutes, stirring once or twice during baking. Remove from the oven and let cool completely. If desired, coarsely chop the pecans before adding them to the ice cream.

Melt the butter in a medium saucepan set over medium heat. Once melted, whisk in the brown sugar and salt. Stir in 1 cup of the heavy cream, and the whole milk. Pour the remaining 1 cup of cream in a mixing bowl with a fine mesh sieve set over the top.

Place the egg yolks in a separate medium mixing bowl, lightly beat the egg yolks. Whisking constantly, slowly add the warm sugar-cream mixture to the egg yolks to temper. Continue until all of the liquid has been incorporated. Return the mixture to the saucepan over medium heat. Continue to heat, stirring constantly, until the mixture thickens slightly and reaches 170-175˚ F on an instant-read thermometer. Immediately remove from the heat and pour through the sieve and into the bowl with the cream. Stir in the vanilla and scotch. Cover the bowl and transfer to the refrigerator until thoroughly chilled. (To speed chilling, stir over an ice bath.)

Once the mixture is completely chilled, freeze in an ice cream maker according to the manufacturer’s instructions. Transfer to a freezer-safe container and gently fold in the buttered pecans until evenly incorporated. Freeze until firm.

The Perfect Scoop by David Lebovitz


2 Responses to “Butterscotch Pecan Ice Cream”

  1. #
    Kylee from Kylee Cooks — May 3, 2016 at 10:30 am

    Wow – I JUST replaced my icecream maker, this looks like my next project!!

    Looks awesome, Yudith!

  2. #
    Agness of Run Agness Run — August 17, 2017 at 7:08 am

    Such an awesome combination of ingredients, Yudith! Can I use almond or coconut milk to prepare this delightful dessert?

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