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Cinnamon Butter Pecan Ice Cream | Magnolia Days

Cinnamon Butter Pecan Ice Cream

Cinnamon Butter Pecan Ice Cream is a delightful twist on a classic. A touch of spice really is nice in this nutty and creamy frozen treat.
Course Ice Cream
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Renee Dobbs


  • 2 eggs + 1 egg yolk
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 1 1/2 cups heavy whipping cream
  • 1 cup whole milk
  • 3/4 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons unsalted butter
  • 3/4 cup chopped pecans


  1. In a medium bowl, whisk together eggs, egg yolk, sugar, and brown sugar until lighter in color.
  2. In a saucepan over medium heat, bring whipping cream, milk, and cinnamon to a simmer (do not boil).
  3. Use a ladle to add a little of the cream to the eggs/sugar and whisk to combine. Continue adding cream while whisking until at least half has been mixed with the eggs. Add the eggs/cream mixture back to the pan and whisk to combine.
  4. Over medium heat, cook mixture until it reaches 170 to 175 degrees F, stirring constantly.
  5. Pour the mixture into a medium bowl. Stir in vanilla. Cover mixture directly on top with plastic wrap to prevent a skin from forming. Cool to room temperature then chill overnight.
  6. Melt butter in a skillet over medium heat. Add pecans and cook, stirring constantly, until pecans are lightly toasted, about 2 to 3 minutes.
  7. Transfer butter pecans to a plate to cool to room temperature.
  8. Pour chilled mixture into an ice cream maker and freeze according to the manufacturer's instructions.
  9. Stir in butter pecans. Transfer ice cream to a container and place it in the freezer for at least 3 hours or overnight.

Recipe Notes

Time stated is hands-on and does not include cooling and chilling base or freezing after churning.