Description
Creamy brown butter ice cream elevated with crunchy, candied pecans. A luxurious dessert for any occasion.
Ingredients
Units
Scale
- 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
Instructions
- For the Ice Cream Base:
- 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.
- In a saucepan, combine whipping cream, milk, and sugar; bring to a simmer, whisking well. Cook for 3-5 minutes, until sugar dissolves.
- Add the browned butter to the cream mixture and mix well.
- 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.
- 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.
- Remove from heat and cool completely by placing the saucepan in a larger bowl filled with ice.
- For the Candied Pecans:
- While the ice cream base is cooling, make the candied pecans.
- In a non-stick skillet over medium heat, melt butter, then add pecans, stirring to coat.
- Add brown sugar to the pecans and cook until the sugar melts and caramelizes the pecans (3-5 minutes). Remove from heat and cool.
- Freezing:
- 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.
- 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