How to Make Pecan Pie Ice Cream: A Step-By-Step Guide
A luscious spin on a Southern dessert with silky custard, crunchy nuts, and crisp crust.
Pecan Pie Ice Cream: All the Flavors of a Classic Pie in a Scoop
If you love the classic flavor of pecan pie but crave the creamy chill of ice cream, pecan pie ice cream is the perfect dessert. This dessert captures the gooey, nutty, buttery essence of pecan pie and transforms it into a custard-based ice cream swirled with candied pecans and crispy pie crust shards. It’s both an ode to Southern tradition and an inventive twist ideal for holiday feasts or year-round enjoyment.
Why Pecan Pie Ice Cream Works
Pecan pie ice cream is more than just nuts thrown into vanilla ice cream. To replicate the rich, toasty, caramelized flavors of traditional pecan pie, this recipe uses a multi-step technique involving:
- Candying pecans to echo the sweet, glossy nut filling in the pie.
- Baking and breaking pie crust for mix-ins that channel the classic flaky crust.
- Brown sugar and dark corn syrup in the custard base to mimic the pie’s syrupy pearls.
- Butter, heavy cream, and eggs for a lusciously rich backbone.
Ingredients You Need
| Component | Ingredients |
|---|---|
| Custard Base | Heavy cream, whole milk, brown sugar, dark corn syrup, egg yolks, vanilla, salt, butter |
| Candied Pecans | Pecan halves, brown sugar, unsalted butter, salt |
| Pie Crust Mix-In | Unbaked pie dough, sugar, cinnamon (optional) |
The combined effect of these ingredients recreates the gooey, nutty, buttery intensity of pecan pie in frozen form.
The Process: Step-by-Step Overview
- Make the Custard Base: Start by heating cream, milk, brown sugar, corn syrup, and butter. Whisk the mixture gradually into egg yolks, then cook to form a rich custard flavored like pecan pie filling.
- Candy the Pecans: Coating pecans in brown sugar and butter before baking creates the glossy, sugary, crunchy nuts reminiscent of pie filling.
- Bake Pie Crust Pieces: Slices of pie dough are baked until golden and crispy, then crumbled for mix-ins that mimic real pie crust.
- Churn and Mix: Once the custard is cooled, churn it in an ice cream maker. Fold in prepared pie crust bits and candied pecans.
- Freeze and Serve: The ice cream is best after an overnight freeze, which helps meld the flavors and gives the mix-ins their ideal texture.
Key Techniques and Tips
- Browning the Butter: Use browned butter instead of plain for extra depth and a toasty note that matches what you’s find in pecan pie.
- Custard Consistency: Gently cook the custard to 170–175°F (77–80°C) for perfect thickness. Watch closely to avoid curdling.
- Pie Crust for Ice Cream: Chilling and partially baking your pie crust before crumbling helps preserve its crunch in the finished ice cream.
- Pecan Mix-in Timing: Cool both the candied pecans and pie crust completely before folding them into the churned base to avoid melting the ice cream.
Full Pecan Pie Ice Cream Recipe
For the Candied Pecans:
- 1 cup pecan halves
- 2 tablespoons brown sugar
- 1 tablespoon unsalted butter, melted
- Pinch of kosher salt
For the Pie Crust:
- 1/2 batch prepared or store-bought pie dough
- 1 tablespoon sugar (optional)
- 1/2 teaspoon cinnamon (optional)
For the Ice Cream Base:
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 3/4 cup packed dark brown sugar
- 2 tablespoons dark corn syrup
- 4 tablespoons unsalted butter
- 5 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
Instructions
- Prepare Candied Pecans:
- Preheat oven to 350°F (175°C). Toss pecans with melted butter, brown sugar, and salt. Bake on a lined sheet for 10–12 minutes, stirring halfway, until glossy and aromatic. Cool, then roughly chop.
- Bake the Pie Crust:
- Roll dough about 1/4-inch thick. Sprinkle with sugar and cinnamon. Cut into strips or small shapes. Bake on parchment at 400°F (200°C) for 10–12 mins until golden brown. Cool, then break into bite-size pieces.
- Make the Ice Cream Base:
- In a saucepan, combine cream, milk, brown sugar, corn syrup, butter, and salt. Heat until butter melts and sugar dissolves. In a separate bowl, whisk egg yolks.
- Slowly pour hot cream mixture into yolks, whisking constantly. Return to pot and cook over low heat, stirring constantly, until mixture coats the back of a spoon or reaches 170–175°F (77–80°C).
- Remove from heat, stir in vanilla, and strain if desired. Cool completely (use an ice bath to speed it up).
- Churn the Ice Cream:
- Churn chilled custard in an ice cream machine according to manufacturer’s instructions. When thickened like soft serve, gently fold in candied pecans and pie crust pieces.
- Freeze and Serve:
- Pack ice cream into a container; press parchment or plastic directly onto surface to reduce air exposure. Freeze at least 4 hours or overnight. For neat scoops, let sit at room temp a few minutes before serving.
Expert Tips for the Best Pecan Pie Ice Cream
- Homemade Pie Crust is worth the effort for extra-flaky texture and classic flavor, but store-bought works in a pinch.
- Mix-In Size: Chop pecans and crust pieces no larger than a dime for easy scooping and an even mix throughout.
- Toast Pecans before candying for even deeper, more pronounced nutty flavors.
- Serve with Extra Sauce: Drizzle with caramel or warm bourbon sauce for a truly decadent experience.
- Make Ahead: Most elements (candied pecans, pie crust) can be made a day in advance.
What others are reading
Nutritional Note
Pecan pie ice cream is indulgent, rich, and high in calories due to cream, butter, eggs, and mix-ins. Serve in small portions for an occasional treat, and always enjoy responsibly.
Serving Suggestions
- Classic Scoop: Serve with a sprinkle of leftover candied pecans.
- Pecan Pie Sundae: Layer ice cream with warm caramel and pie crust crumbles.
- Holiday Dessert Table: Offer as a cold alternative to traditional pecan pie.
- With Hot Coffee: A small scoop in hot coffee can create a decadent affogato-style dessert.
How to Store and Make Ahead
- Storage: Keep in an airtight container with parchment or plastic wrap pressed directly onto the surface for up to two weeks.
- Make Ahead: Candied pecans and pie crust can be prepped up to 3 days in advance and stored separately in airtight containers until use.
Pecan Pie Ice Cream Variations
- Add a Bourbon Kick: Stir in 1 tablespoon bourbon to the custard before churning for smoky warmth.
- Chocolate Swirl: Ribbon in melted bittersweet chocolate or fudge for a turtle-pie twist.
- Maple Syrup: Replace dark corn syrup with maple syrup for depth and regional flair.
- Salty Caramel: Fold in salted caramel instead of (or in addition to) candied pecans for a sweet-and-salty balance.
Pecan Pie Ice Cream vs. Traditional Pecan Pie
| Aspect | Pecan Pie Ice Cream | Traditional Pecan Pie |
|---|---|---|
| Main Texture | Creamy, cold, with crunchy mix-ins | Dense, gooey, with crisp crust |
| Serving Temp | Frozen | Room temperature or slightly warm |
| Best Season | Year-round (especially holidays) | Holidays, especially Thanksgiving |
| Make Ahead? | Yes, best after overnight freeze | Yes, keeps 2–3 days covered |
Frequently Asked Questions (FAQs)
Q: Can I use store-bought pie crust?
A: Absolutely. While homemade adds exceptional flakiness and flavor, a store-bought crust can save time and still give satisfying results.
Q: Can I use light corn syrup instead of dark?
A: Yes, but dark corn syrup provides deeper caramel notes. You can also substitute maple syrup or golden syrup for a different twist.
Q: Is an ice cream maker required?
A: For best texture, yes. If you don’t have an ice cream maker, try a no-churn method: whip cream to soft peaks, fold into cooled custard with condensed milk, freeze, and stir every 30 minutes until set.
Q: Can I freeze leftovers?
A: This ice cream keeps well sealed in the freezer for up to two weeks. Press a layer of parchment or plastic wrap onto the surface to reduce ice crystals.
Q: Why candy the pecans instead of just mixing them in?
A: Candying preserves their crunch and delivers that signature glossy, sweet, nutty flavor you expect from pecan pie filling.
Final Thoughts
Pecan pie ice cream is the ultimate treat for fans of Southern baking and artisanal ice cream alike. It showcases the best of both worlds—rich, caramelized custard and clusters of crispy, buttery mix-ins. It’s an impressive, crowd-pleasing dessert that brings a festive feel any time of year. Try this recipe to transform a holiday favorite into a frozen classic everyone will request again and again!
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