Butter Pecan Gelato is a luxurious treat that combines rich, creamy texture with the irresistible crunch of toasted pecans. Each spoonful delivers a perfect balance of velvety smoothness and nutty warmth, making it a dessert you’ll crave again and again. The caramelized butter flavor adds a decadent depth, while the subtle sweetness lingers just right on your palate. In just a few hours, you can create this indulgent masterpiece that rivals any gelateria’s offering.
This recipe is surprisingly simple yet yields a dessert that feels like pure sophistication. The toasty aroma of pecans mingles with the creamy base, creating a sensory experience that’s both comforting and exciting. Whether you’re serving it at a dinner party or enjoying it solo, this gelato is a guaranteed crowd-pleaser. With minimal effort and a bit of patience, you’ll have a dessert that’s as stunning as it is delicious.
Ingredients for Butter Pecan Gelato
- Gelato Base:
- 1 cup (8 fl oz / 240 ml) heavy whipping cream
- 2 cups (16 fl oz / 480 ml) whole milk
- 4 large egg yolks
- ¾ cup (6 oz / 170 g) granulated sugar
- Butter Pecans:
- 1 cup (8 oz / 225 g) pecans, chopped
- ⅓ cup (2 ½ oz / 75 g) granulated sugar
- 2 tablespoons (1 oz / 28 g) butter
Step-by-Step Instructions
- Prepare the Gelato Base:
- Place a large mixing bowl with a sieve set over it near the stove.
- In a medium saucepan over medium heat, warm the cream and milk until steaming (do not boil).
- While heating, whisk the egg yolks and sugar in a small bowl until pale and creamy.
- Once the milk mixture is hot, slowly pour 1 ladleful at a time into the egg mixture, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes).
- Immediately pour the custard through the sieve into the bowl to remove any solids. Let it cool to room temperature, then refrigerate for at least 2 hours until thoroughly chilled.
- Make the Butter Pecans:
- While the gelato base chills, prepare the candied pecans. In a heavy-bottomed saucepan over medium-low heat, combine pecans, sugar, and butter. Stir constantly for about 4 minutes until the sugar melts and browns.
- Spread the nuts on parchment paper to cool. Once cooled, chop into smaller pieces, leaving some larger chunks for texture.
- Churn the Gelato:
- Churn the chilled gelato base in your ice cream maker according to the manufacturer’s instructions.
- When the gelato thickens and resembles soft-serve ice cream, scatter in the chopped butter pecans.
- Transfer the gelato to an airtight container and freeze for at least 4 hours before serving. Store in the freezer for up to 4 weeks.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Butter Pecan Gelato with a drizzle of warm caramel sauce or a sprinkle of sea salt for a sweet-and-salty twist. For a richer experience, try adding a dollop of whipped cream or a handful of chocolate shavings. These simple additions can transform your gelato into a decadent dessert.
Serve It Right: Presentation Tips
For a stunning presentation, scoop the gelato into chilled bowls or cones and garnish with a few extra butter pecans. If you’re feeling fancy, serve it alongside a crisp biscotti or a slice of pound cake. A sprig of mint can add a fresh, colorful touch to your dish.
Keep It Fresh: Storage and Freezing Tips
Store your Butter Pecan Gelato in an airtight container in the freezer for up to 4 weeks. To prevent ice crystals, press a piece of plastic wrap directly onto the surface before sealing. When ready to serve, let it sit at room temperature for 5-10 minutes for easier scooping.
Mix It Up: Recipe Variations
Experiment with different nuts like walnuts or almonds for a unique twist. You can also add a splash of bourbon or vanilla extract to the gelato base for extra flavor. For a lighter version, substitute half-and-half for the heavy cream without compromising on creaminess.
Time-Saving Hacks for Busy Bakers
To save time, prepare the gelato base a day ahead and let it chill overnight. If you’re short on time, use store-bought candied pecans instead of making your own. These shortcuts can help you enjoy your homemade gelato without spending hours in the kitchen.
How To Make Butter Pecan Gelato
Ingredients
Gelato Base
- 1 cup heavy whipping cream (8floz/240ml)
- 2 cups whole milk (16floz/480ml)
- 4 large egg yolks
- ¾ cup granulated sugar (6oz/170g)
Butter Pecans
- 1 cup pecans (chopped) (8oz/225g)
- ⅓ cup granulated sugar (2 ½oz/75g)
- 2 tablespoons butter (1oz/28g)
Instructions
- To Make the Gelato Base: Place a large mixing bowl with a sieve set over it near the stove.
- In a medium saucepan over medium heat, warm the cream and milk until it is steaming.
- While the milk is heating, whisk the yolks and sugar in a small mixing bowl.
- When the milk mixture is hot, pour 1 ladleful of milk at a time into the egg mixture while whisking constantly.
- Once all of the milk is whisked in, return it to the saucepan and cook over medium-low heat, stirring constantly, until thickened.
- When the mixture is thick enough to coat the back of a spoon, immediately pour it through the prepared sieve into the bowl to stop the cooking (discard any solids).
- Let the custard come to room temperature, and then refrigerate until thoroughly chilled, at least 2 hours.
- To Make the Butter Pecans: While the gelato base is chilling prepare the candied Butter Pecans: In a heavy bottomed saucepan over medium/low heat, combine pecans, sugar, and butter, stirring constantly for about 4 minutes or until sugar has melted and browned. Remove from heat.
- Spread nuts on parchment paper. Once nuts have cooled, chop into smaller pieces and set aside. I like to keep some big chunks for texture.
- Churn according to the directions in your ice cream maker. When it starts to thicken and resembles soft serve ice-cream scatter in the chopped nuts. Turn off the machine and transfer the gelato to an airtight container and freeze for at least 4 hours. Store gelato in the freezer for up to 4 weeks.
