There’s something truly irresistible about the warm, comforting flavors of cinnamon combined with the rich crunch of toasted pecans. Our Cinnamon Pecan Ice Cream recipe captures this perfect balance, turning it into a creamy, dreamy treat that’s perfect for any season. Whether you’re looking to impress guests or simply indulge yourself, this ice cream brings a cozy twist to a classic dessert.
Ingredients
To create our luscious Cinnamon Pecan Ice Cream, we use carefully selected ingredients that blend rich creaminess with warm spice and crunchy texture. Here’s everything we need to make both the ice cream base and the flavorful cinnamon pecans.
For the Ice Cream Base
- 2 cups heavy cream, chilled for optimum creaminess
- 1 cup whole milk, cold to balance richness
- 3/4 cup granulated sugar, to sweeten perfectly
- 5 large egg yolks, for a smooth custard texture
- 1 tablespoon pure vanilla extract, to enhance flavor
- 1 1/2 teaspoons ground cinnamon, for that signature warm spice
For the Cinnamon Pecans
- 1 cup pecan halves, toasted for crunch and depth
- 2 tablespoons unsalted butter, melted, to coat pecans evenly
- 1/4 cup granulated sugar, for a sweet crunch
- 1 teaspoon ground cinnamon, to infuse spice
- 1/4 teaspoon kosher salt, to balance sweetness and highlight flavor
| Ingredient | Quantity | Purpose |
|---|---|---|
| Heavy cream | 2 cups | Provides creamy texture |
| Whole milk | 1 cup | Balances richness |
| Granulated sugar | 3/4 cup + 1/4 cup | Sweetens ice cream base + pecans |
| Egg yolks | 5 | Creates custard base |
| Vanilla extract | 1 tablespoon | Enhances flavor |
| Ground cinnamon | 1 1/2 tsp + 1 tsp | Adds warm spice to base + pecans |
| Pecan halves | 1 cup | Adds crunchy texture |
| Unsalted butter | 2 tablespoons | Coats pecans for roasting |
| Kosher salt | 1/4 teaspoon | Balances flavor |
By combining these ingredients carefully, we ensure every scoop of Cinnamon Pecan Ice Cream bursts with creamy texture, warm cinnamon notes, and satisfying nutty crunch.
Equipment Needed
To craft our Cinnamon Pecan Ice Cream flawlessly, having the right equipment is essential. Here’s what we need to prepare a smooth creamy base and perfectly toasted pecans infused with cinnamon:
- Ice Cream Maker: This is the heart of our recipe. Choose a machine with a built-in freezer bowl or a compressor model to churn the ice cream to velvety perfection.
- Mixing Bowls: Use medium and large bowls for whisking the custard base and combining ingredients.
- Whisk: A sturdy whisk lets us blend egg yolks, sugar, and milk thoroughly for a consistent custard.
- Saucepan: A heavy-bottomed saucepan evenly heats our dairy and cinnamon mixture without scorching.
- Measuring Cups and Spoons: For precise measurements of cream, milk, sugar, cinnamon, and salt.
- Spatula: Ideal for folding toasted pecans into the finished ice cream without deflating it.
- Baking Sheet: To roast pecans evenly with butter and cinnamon.
- Cooling Rack or Plate: To spread and cool toasted cinnamon pecans before mixing them in.
- Thermometer (optional but recommended): To monitor custard temperature precisely, achieving the ideal 170–175°F for safe cooking.
| Equipment | Purpose |
|---|---|
| Ice Cream Maker | Churns custard into creamy ice cream |
| Mixing Bowls | Combine and whisk ingredients |
| Whisk | Blend eggs and sugar smoothly |
| Saucepan | Heat dairy and cinnamon custard evenly |
| Measuring Cups/Spoons | Ensure precise ingredient quantities |
| Spatula | Fold pecans delicately into finished ice cream |
| Baking Sheet | Roast pecans evenly with butter and cinnamon |
| Cooling Rack/Plate | Cool toasted pecans before mixing |
| Thermometer (optional) | Monitor custard cooking temperature |
Using this equipment list ensures each step in our Cinnamon Pecan Ice Cream Recipe flows smoothly. Having everything ready before we begin helps us focus on flavor and texture, resulting in the perfect balance of creamy smooth ice cream with a warm cinnamon pecan crunch.
Instructions
Follow these steps carefully to create our creamy Cinnamon Pecan Ice Cream with perfectly toasted cinnamon pecans and a smooth, flavorful custard base.
Preparing the Cinnamon Pecans
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine 1 cup pecan halves, 2 tablespoons unsalted butter (melted), 1 tablespoon granulated sugar, 1 teaspoon ground cinnamon, and a pinch of kosher salt.
- Toss the pecans until they are evenly coated with the cinnamon butter mixture.
- Spread the pecans in a single layer on a baking sheet.
- Roast for 8 to 10 minutes, shaking the pan halfway through for even toasting.
- Transfer the pecans to a cooling rack or plate to cool completely. This develops a rich, crunchy texture critical for the final ice cream.
Making the Ice Cream Base
- In a heavy-bottomed saucepan, combine:
- 1 ½ cups whole milk
- 1 ½ cups heavy cream
- ¾ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
- Heat the mixture over medium heat, stirring frequently until the sugar dissolves and the mixture is hot but not boiling (around 170°F or 77°C if using a thermometer).
- Meanwhile, whisk 5 large egg yolks in a separate bowl until pale and slightly thickened.
- Slowly temper the egg yolks by adding about ½ cup of the hot milk mixture, whisking constantly.
- Gradually pour the tempered yolks back into the saucepan, stirring continuously.
- Cook the custard on low heat, stirring constantly, until it thickens enough to coat the back of a spoon (around 175°F or 80°C). Do not boil to prevent curdling.
- Remove from heat and stir in 1 teaspoon vanilla extract.
Chilling the Ice Cream Mixture
- Pour the custard through a fine-mesh sieve into a clean bowl to remove any curdled bits.
- Cover the bowl with plastic wrap, pressing it onto the surface of the custard to avoid a skin.
- Refrigerate for at least 4 hours or overnight until thoroughly chilled.
Churning the Ice Cream
- Set up your ice cream maker according to the manufacturer’s instructions.
- Pour the chilled custard into the ice cream maker bowl.
- Churn for about 20 to 25 minutes or until the ice cream reaches a soft-serve consistency.
Adding the Cinnamon Pecans
- In the last 5 minutes of churning, gradually add the cooled cinnamon pecans to the mixture.
- Use a spatula to gently fold in any pecans remaining after churning for an even distribution.
Freezing the Ice Cream
- Transfer the churned ice cream to an airtight container.
- Press a piece of parchment paper or wax paper over the surface to prevent ice crystals.
- Freeze for at least 4 hours or until firm.
- Let the ice cream sit at room temperature for 5 to 10 minutes before scooping for the perfect creamy texture.
| Step | Temperature | Time | Key Point |
|---|---|---|---|
| Roasting pecans | 350°F (175°C) | 8 – 10 minutes | Evenly coat, cool completely |
| Heating ice cream base | 170°F (77°C) | Until sugar dissolves | Avoid boiling |
| Cooking custard | 175°F (80°C) | Until thickened | Stir constantly, no boiling |
| Chilling custard | Refrigerator | 4 hours or overnight | Cover tightly, prevent skin |
| Churning ice cream | N/A | 20 – 25 minutes | Add pecans last 5 minutes |
| Freezing final product | Freezer | 4 hours | Prevent ice crystals |
We now have a luscious Cinnamon Pecan Ice Cream brimming with warm cinnamon spice and crunchy toasted pecans ready to enjoy.
Serving Suggestions
Elevate your experience with our Cinnamon Pecan Ice Cream by pairing it thoughtfully for maximum enjoyment. Here are some serving ideas to highlight its warm spice and nutty crunch:
- Classic Presentation: Serve a generous scoop in a chilled dessert bowl or a waffle cone. The creamy texture combined with the toasted pecan crunch creates a perfect balance in every bite.
- With Warm Apple Compote: Spoon warm apple compote over the ice cream for a cozy autumn dessert. The natural sweetness and tender apples complement the cinnamon flavors beautifully.
- Drizzled with Caramel Sauce: Add a drizzle of rich, buttery caramel sauce to enhance the warm notes of cinnamon and deepen the sweetness contrast with the crunchy pecans.
- Topped with Whipped Cream and Extra Pecans: Garnish with lightly sweetened whipped cream and sprinkle extra toasted pecans on top for added texture and a gorgeous presentation.
- As a Side for Pies or Cakes: Serve a scoop alongside pumpkin pie, spice cake, or pecan tart. The ice cream’s creaminess and flavor elevate traditional desserts to a new level.
| Serving Idea | Flavor Complement | Presentation Tip |
|---|---|---|
| Classic Scoop | Pure cinnamon and pecan flavors | Chilled bowl or waffle cone |
| Warm Apple Compote | Sweet acidity and gentle spice | Spoon compote just before serving |
| Caramel Sauce Drizzle | Buttery richness | Drizzle lightly over the ice cream |
| Whipped Cream & Pecans | Soft creaminess and extra crunch | Add fresh whipped cream and pecans |
| Side for Pie or Cake | Complements spiced desserts | Serve scoops on the side |
To keep the crisp pecan texture intact, always add the pecans to the ice cream toward the end of churning or fold them in gently after churning. Serving the ice cream just slightly softened intensifies the flavor and makes scooping effortless.
“When pairing flavors, think contrasts — the warm spice of cinnamon with the buttery crunch of pecans meets perfectly with both sweet and tangy accompaniments.”
Let’s savor our Cinnamon Pecan Ice Cream with these delightful serving touches for a truly memorable treat.
Make-Ahead Tips
Preparing our Cinnamon Pecan Ice Cream in advance enhances flavors and ensures a hassle-free dessert experience. Here are essential tips to get the best texture and taste when making this creamy, spiced ice cream ahead of time:
Chill the Custard Thoroughly
After cooking the custard base, cool it completely before freezing or churning. We recommend chilling the custard in the refrigerator for at least 4 hours or overnight. This step deepens the flavors of cinnamon and pecans and results in a smoother texture.
| Step | Temperature | Time |
|---|---|---|
| Chill custard in refrigerator | 35°F to 40°F (2°C to 4°C) | 4 hours to overnight |
“Cold custard churns into creamier ice cream and holds its rich cinnamon flavor beautifully.“
Toast and Store Pecans Separately
To retain the pecans’ perfect crunch, toast and coat them with cinnamon and butter as directed. Store cooled pecans in an airtight container at room temperature or refrigerator until ready to add.
- Add pecans during the last 5 minutes of churning
- Alternatively, fold them gently into churned ice cream before freezing
- Avoid mixing pecans in the custard base well ahead to keep them from becoming soggy
Freeze the Ice Cream Properly
Transfer churned ice cream into a freezer-safe container with a tight-fitting lid. Press a piece of parchment paper or plastic wrap directly onto the surface to prevent ice crystals.
| Freezing Step | Ideal Temperature | Time |
|---|---|---|
| Freeze churned ice cream | 0°F (-18°C) | Minimum 4 hours before serving |
| Best flavor and texture | 0°F (-18°C) | Up to 2 weeks |
“For easiest scooping and fullest flavor, allow the ice cream to sit at room temperature for 5–10 minutes before serving.“
Make-Ahead Summary
| Task | Storage Method | Recommended Duration |
|---|---|---|
| Custard (chilled) | Refrigerator | Up to 24 hours |
| Cinnamon pecans | Airtight container | Up to 1 week at room temp or refrigerated |
| Churned ice cream | Freezer container, tightly covered | Up to 2 weeks |
Conclusion
Making Cinnamon Pecan Ice Cream at home brings together comforting flavors and satisfying textures in every scoop. With a bit of patience and the right techniques, we can create a dessert that feels both indulgent and approachable.
This recipe invites us to enjoy a unique twist on classic ice cream, perfect for sharing or savoring solo. Once you try it, Cinnamon Pecan Ice Cream will quickly become a favorite go-to treat in our dessert rotation.
Frequently Asked Questions
What ingredients are needed to make Cinnamon Pecan Ice Cream?
You need heavy cream, whole milk, granulated sugar, egg yolks, vanilla extract, ground cinnamon, pecan halves, unsalted butter, and kosher salt to create the ice cream base and cinnamon pecans.
What equipment is essential for preparing this ice cream?
An ice cream maker, mixing bowls, whisk, heavy-bottomed saucepan, measuring cups and spoons, spatula, baking sheet, and cooling rack are essential. A thermometer is optional but helpful.
How do I prepare the cinnamon pecans?
Roast pecans with melted butter, sugar, cinnamon, and salt in the oven until crunchy. Cool before adding to the ice cream.
How is the ice cream base made?
Heat milk, cream, and sugar, temper the egg yolks, cook until thickened custard forms, then chill before churning.
When should I add the pecans during the process?
Add cooled pecans in the last 5 minutes of churning or gently fold them in after churning to keep them crunchy.
How do I store the ice cream to maintain quality?
Transfer churned ice cream to a freezer-safe container, cover tightly, and freeze. Store pecans separately until ready to add.
What are some serving suggestions for Cinnamon Pecan Ice Cream?
Serve in a chilled bowl or waffle cone, or pair with warm apple compote, caramel sauce, whipped cream, or desserts like pumpkin pie.
Can I prepare the ice cream ahead of time?
Yes, chill the custard overnight for flavor, toast and store pecans separately, then combine before final freezing.
How do I achieve the best texture for this ice cream?
Chill the custard thoroughly, churn properly, add pecans late, and freeze tightly covered to prevent ice crystals.
Is this ice cream suitable for all seasons?
Yes, the warm cinnamon and nutty flavors make it perfect for any season as a personal treat or guest dessert.