Old School Homemade Buttered Pecan Ice CREAM/One Of The Best Flavors Of Ice Cream/SO Easy TO Make
OLD SCHOOL HOMEMADE BUTTERED PECAN ICE CREAM/One Of The Best Flavors Of Ice Cream/SO EASY TO MAKE is a medium Southern United States recipe that serves 8. 250 calories per serving. Recipe by OLD SCHOOL SOUL FOOD on YouTube.
Prep: 20 min | Cook: 2 hrs 30 min | Total: 3 hrs 5 min
Cost: $7.65 total, $0.96 per serving
Ingredients
- 6 oz Pecans (toasted in butter and sugar, roughly 1 cup chopped)
- 4 Tbsp Unsalted Butter (salted butter preferred for flavor; cut into small pieces)
- 2 Tbsp Granulated Sugar (for caramelizing pecans)
- 4 pieces Large Eggs (used raw; consider pasteurized eggs for safety)
- 0.75 cup Granulated Sugar (dissolves into egg mixture for custard)
- 2 cans Evaporated Milk (12 fl oz each, canned Carnation or similar)
- 2 cans Water (same volume as the evaporated milk cans (12 fl oz each))
- 2 tsp Vanilla Extract (pure vanilla preferred)
Instructions
Toast Pecans in Butter and Sugar
Heat a skillet over medium heat, add the butter and let it melt, then add the pecans and 2 Tbsp sugar. Stir constantly for 3‑4 minutes until the pecans are lightly toasted and the sugar has caramelized.
Time: PT5M
Temperature: medium
Cool Toasted Pecans
Transfer the toasted pecans to a plate and spread them out to cool to room temperature.
Time: PT5M
Whisk Eggs and Sugar
In a mixing bowl, crack the 4 eggs and add 3/4 cup granulated sugar. Whisk just until the sugar dissolves—do not over‑whip.
Time: PT5M
Add Milk and Water
Pour the two cans of evaporated milk and the two cans of water into the egg mixture. Whisk gently to combine.
Time: PT2M
Flavor with Vanilla
Stir in 2 tsp vanilla extract.
Time: PT1M
Fold in Toasted Pecans
Gently fold the cooled pecans into the custard mixture until evenly distributed.
Time: PT2M
Prepare Ice Cream Maker
Pour the mixture into the ice cream canister, attach the dasher, and set the canister in the ice‑salt bath.
Time: PT2M
Build Ice‑Salt Bath
In a large bucket, layer ice and kosher salt three times, ending with a top layer of ice. The salt lowers the freezing point for faster churning.
Time: PT5M
Churn Ice Cream
Turn the hand crank continuously for about 30 minutes, or until the ice cream thickens and pulls away from the dasher.
Time: PT30M
Remove and Clean
Stop the churn, lift the canister, wipe off any ice‑salt residue, and scrape the ice cream into a clean bowl.
Time: PT5M
Pack Down the Ice Cream
Place the bowl back into the ice‑salt bucket, add another layer of ice and salt, and let it sit for 2 hours to harden to a scoopable consistency.
Time: PT2H
Store in Freezer
Transfer the hardened ice cream to a flat freezer‑safe container, smooth the top, seal, and freeze for at least another 2 hours before serving.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 3 g
- Carbohydrates
- 20 g
- Fat
- 18 g
- Fiber
- 1 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Eggs, Dairy, Tree nuts
Ingredient Substitutions
- Instead of Pecans: Almonds, Walnuts
- Instead of Unsalted Butter: Margarine, Salted butter
- Instead of Granulated Sugar: Brown sugar, Superfine sugar
- Instead of Large Eggs: Pasteurized eggs
- Instead of Granulated Sugar: Superfine sugar
- Instead of Evaporated Milk: Half‑and‑half, Whole milk
- Instead of Water: Milk, Half‑and‑half
- Instead of Vanilla Extract: Vanilla bean seeds
Equipment Needed
- Skillet
- Spatula
- Mixing Bowl
- Whisk
- Measuring Cups
- Measuring Spoons
- Hand Mixer or Stand Mixer
- Rubber Spatula
- Ice Cream Maker (hand‑crank)
- Ice Cream Canister and Dasher
- Large Bucket or Cooler
- Ice and Kosher Salt
- Clean Kitchen Towel
- Freezer‑Safe Container
Critical Steps — Do Not Skip
- Toast Pecans in Butter and Sugar
- Whisk Eggs and Sugar
- Churn Ice Cream
- Pack Down the Ice Cream
Chef Tips from the Video
- Use salted butter for the classic sweet‑salty flavor; unsalted butter works if you prefer less salt.
- Do not over‑whisk the egg‑sugar mixture; you only need to dissolve the sugar.
- Cool the toasted pecans completely before folding them in to prevent cooking the custard.
- Layer ice and salt three times for the most efficient freezing.
Troubleshooting
Ice cream is too icy or grainy.
Make sure the ice‑salt bath is sufficiently salty and the ice is well‑layered; churn a little longer or add a pinch more sugar to improve smoothness.
Custard curdles when mixing eggs and milk.
Whisk gently and avoid overheating; if curdling occurs, strain the mixture through a fine mesh sieve before chilling.
Pecans taste bland.
Toast pecans longer and ensure the sugar fully coats them; add a pinch more salt to the butter for contrast.
Ice cream doesn't firm up after pack‑down.
Increase the ice‑salt ratio or extend the pack‑down time; ensure the freezer container is flat and tightly sealed.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Keep frozen for up to 1 month; re‑scoop after 2‑hour softening.
Room temperature: Do not store at room temperature; ice cream will melt.
Make-Ahead Tips
- Toast pecans up to 2 days ahead and store in an airtight container.
- The custard can be chilled for up to 4 hours before churning.
- After churning, you can freeze the soft ice cream for up to 24 hours before the final pack‑down.
Frequently Asked Questions
What is the cultural significance and history of Old School Butter Pecan Ice Cream in Southern cuisine?
Butter pecan ice cream is a staple of Southern comfort food, tracing back to family recipes that used simple pantry staples like evaporated milk, water, and raw eggs. It became popular in the early 20th century when canned evaporated milk made homemade ice cream more accessible to home cooks.
What are the traditional regional variations of butter pecan ice cream in the Southern United States?
In the Deep South, some cooks add a splash of bourbon or use heavy cream instead of water for a richer texture. In coastal Georgia, toasted pecans are sometimes seasoned with a hint of cayenne for a subtle kick.
How is butter pecan ice cream traditionally served in Southern gatherings?
It is often scooped into small bowls or served in flat, stackable containers for easy storage. At church picnics and family reunions, it’s paired with fresh peach slices or a drizzle of caramel sauce.
What occasions or celebrations is Old School Butter Pecan Ice Cream traditionally associated with in Southern culture?
Butter pecan ice cream is a favorite dessert for summer barbecues, church potlucks, and holiday gatherings such as Thanksgiving and Christmas, where it provides a cool contrast to hot, savory dishes.
What makes Old School Butter Pecan Ice Cream special or unique in Southern cuisine?
The recipe uses only four core ingredients plus toasted butter‑sugar pecans, reflecting the Southern tradition of making rich desserts with pantry staples. The salted butter and caramelized pecans give it a distinctive sweet‑salty flavor profile.
What are the most common mistakes to avoid when making Old School Butter Pecan Ice Cream at home?
Common errors include burning the sugar on the pecans, over‑whipping the egg mixture, and using too little salt in the ice‑salt bath, which slows freezing. Also, adding hot pecans to the custard can cause the eggs to scramble.
Why does this Old School Butter Pecan Ice Cream recipe use raw eggs instead of a cooked custard?
Chef Jeffrey follows a family tradition that relies on raw eggs for a silky texture and quicker preparation. The ice‑salt bath freezes the mixture fast enough to keep the raw eggs safe, though pasteurized eggs are a safer alternative.
Can I make Old School Butter Pecan Ice Cream ahead of time and how should I store it?
Yes. After the final pack‑down, transfer the ice cream to a flat freezer‑safe container, seal tightly, and store in the freezer for up to one month. For serving, let it sit at room temperature for 5‑10 minutes to soften.
What does the YouTube channel OLD SCHOOL SOUL FOOD specialize in?
The YouTube channel OLD SCHOOL SOUL FOOD specializes in classic Southern comfort dishes, traditional family recipes, and step‑by‑step tutorials that emphasize heritage cooking techniques and soulful flavors.
How does the YouTube channel OLD SCHOOL SOUL FOOD's approach to Southern cooking differ from other Southern cooking channels?
OLD SCHOOL SOUL FOOD focuses on preserving generational recipes with minimal modern shortcuts, often using raw‑egg ice cream methods and hand‑crank equipment, whereas many other channels favor electric appliances and heavily processed shortcuts.
Last updated: September 6, 2026
