Brown Butter Pecan Ice Cream

Take your butter pecan ice cream to the next level of deliciousness with brown butter and candied nuts.

Just to clarify, this is not your ordinary butter pecan ice cream, which is by all laws of nature already pretty darn good. Use brown butter and then candy those pecans, and it’s like a heightened sense of sumpin’ happens to your taste buds. The flavor of the pecans, the sugar, the brown butter together – oh dear!

4 TIPS TIPS FOR GREAT ICE CREAM:

– Make sure that your mixture is really cold before freezing it in the ice cream maker. In so doing, you are cutting down on time, and not over working your machine or the ice cream.

– The higher the fat content in the cream, the creamier and better the ice cream will be. Sometimes I do use 2% milk in place of whole milk, and still can turn out a great ice cream – but there’s no way around the fact that higher fat = better ice cream.

– Plan ahead of time. The day before you want to serve the ice cream is the best time to make it, giving your ice cream to properly freeze. I make mine the day before. Once I’ve made the ice cream in the ice cream maker, I transfer it to a freezer safe airtight container and allow it to freeze overnight.

– Whenever you add the eggs into a hot mixture, it’s best to “introduce” a small amount of the hot mixture first to the yolks to warm them up and with continual whisking to prevent any of the eggs from curdling. Once the yolks have warmed and with continued whisking add the “warmed” yolks into the remaining hot cream. If you do find bits in your ice cream base after adding the eggs, no problem, simply strain the cream base through a fine mesh strainer before allowing to cool and continue as directed.

Brown Butter Pecan Ice Cream

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• Author: Stacey M Doyle
• Total Time: 40 minutes
• Yield: Serves 6
• Diet: Omnivore

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Description

Creamy brown butter ice cream elevated with crunchy, candied pecans. A luxurious dessert for any occasion.

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Ingredients

Units USM Scale 1x2x3x

• 4 tbsp Unsalted Butter
• 1 1/2 cups (355 ml) Whipping Cream / Heavy Cream
• 1/2 cup (118 ml) Milk (whole milk)
• 4 Egg Yolks (beaten)
• 1/2 cup (118 g) Sugar
• 1/4 tsp Salt
• 1 tsp Vanilla extract
• Explore Creamy Cashewmilk Frozen Desserts
• 1/2 cup (59 g) Pecans (roughly chopped or halves)
• 1 tbsp Unsalted Butter
• 1 tbsp Brown Sugar

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Instructions

1. For the Ice Cream Base:
2. In a pan over medium heat, melt 4 tablespoons of unsalted butter for 3-5 minutes, or until light amber and fragrant. Do not burn.
3. In a saucepan, combine whipping cream, milk, and sugar; bring to a simmer, whisking well. Cook for 3-5 minutes, until sugar dissolves.
4. Add the browned butter to the cream mixture and mix well.
5. In a small bowl, whisk together egg yolks, salt, and vanilla. Pour about ½ cup of the cream mixture over the yolks, whisking constantly to warm the eggs.
6. Slowly add the yolk mixture back into the remaining cream, whisking constantly until well combined. Cook over medium-low heat for 6-8 minutes, until thickened.
7. Remove from heat and cool completely by placing the saucepan in a larger bowl filled with ice.
8. For the Candied Pecans:
9. While the ice cream base is cooling, make the candied pecans.
10. In a non-stick skillet over medium heat, melt butter, then add pecans, stirring to coat.
11. Add brown sugar to the pecans and cook until the sugar melts and caramelizes the pecans (3-5 minutes). Remove from heat and cool.
12. Freezing:
13. Once the ice cream mixture is completely cooled, pour it into an ice cream maker and freeze according to the manufacturer’s instructions. Add the candied pecans during the last 5 minutes of freezing, ensuring they are well incorporated.
14. Transfer the ice cream to a freezer-safe container and freeze for at least 3-4 additional hours, or overnight, for a firmer consistency.

Notes

• For a richer flavor, use high-quality, unsalted butter for both the ice cream base and the candied pecans.
• If you don’t have an ice cream maker, you can freeze the mixture in a shallow container, stirring every hour for the first few hours to prevent large ice crystals from forming.
• To adjust sweetness, reduce the sugar in the ice cream base or the candied pecans by up to 1/4 cup.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Churning
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 400
• Sugar: 40
• Sodium: 80
• Fat: 25
• Saturated Fat: 15
• Unsaturated Fat: 8
• Carbohydrates: 40
• Fiber: 2
• Protein: 4
• Cholesterol: 100

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