Sunny’s Butter Pecan Ice Cream

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Recipe Courtesy of

Servings: 1 pint
Prep Time: 35 min
Cook Time: 7 min
Difficulty: Easy

Ingredients Add to grocery list

1/4 cup (1/2 stick) unsalted butter
1 tablespoon light brown sugar
Pinch salt
1 cup pecans, chopped
1/2 cup heavy cream
2 cups buttermilk
1/2 (14-ounce) can sweetened condensed milk
1/2 (5 1/3-ounce) can evaporated milk
1/2 teaspoon vanilla extract





In a large saute pan, melt the butter and then add the brown sugar, salt, and pecans, in that order, with a stir between each. Stir on medium-high as bubbles form, and continue to stir until the sugar is dissolved as much as possible and the coating on the pecans becomes sticky, 6 to 8 minutes. Remove from the heat and spread the mixture onto a baking sheet to cool. Refrigerate for about 10 minutes.

Meanwhile, in a bowl, whisk together the heavy cream, buttermilk, sweetened condensed milk, evaporated milk, and vanilla extract. Use a spatula to release the pecans from the cooled sheet. Add the cooled pecans to the bowl and stir. Make the ice cream one of the following ways:

1. Get fancy and put it in your home ice cream maker and prepare according to the manufacturer’s instructions. Place in an air tight 2-quart container and freeze for at least 5 hours, stirring every 30 minutes for the first 2 hours, then every hour for 3 more hours.

2. Add 2 cups ice and 1/2 cup coarse sea salt to a large plastic storage container. Pour the ice cream mixture into a 1-gallon plastic storage bag and seal, squeezing out as much air as possible. Place this bag in the plastic storage container and cover with the lid. Shake vigorously for 10 to 15 minutes. Add more ice and salt if needed halfway through the spin cycle. Depends on your shakin’! Once the shaking is done and you’ve checked for the right texture for your ice cream, remove the bag from the container and rinse off quickly in cold water. Open and scoop ice cream out, or cut a hole in the corner of the bag and squeeze it out.

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Reader Comments:


This ice cream was not good. I understand the whole basis of " butter extravaganza" ... But buttermilk ice cream doesn't relate in this.. Butter is savory and can add such richness and depth to desserts.. But the buttermilk just made this taste sour and metallic. I would definitely recommend this recipe if you replace the buttermilk with whole milk.. Which I am planning to do with the leftover ingredients I still have. I won't watch a half a can of condensed and evaporated milk go to waste. As for my leftover buttermilk I will be making biscuits smile . I'd love to say this was delicious... But then I would have to lie . Shoot, my husband and 8 year old didn't even finish it. And that's saying a lot.

By Josette on November 08, 2011

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