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Browned butter creates a standout version of classic butter pecan ice cream.
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An ice cream loving friend was in town this weekend, giving me the perfect excuse to make this batch of butter pecan ice cream!
Butter pecan is one of my all time favorite flavors. In this recipe, the butter flavor comes in the custard base, achieved by browning the butter first before adding the other ingredients.
Have you ever made brown butter before? It's easy to do and makes the butter taste amazingly deep, rich, and nutty.
Why Toast the Nuts?
Toasting the nuts for this butter pecan ice cream is doubly important: it adds an almost caramelized flavor to them, which complements the brown butter ice cream. Toasting also crisps the pecans, keeping them from getting soggy in the finished ice cream.
What To Serve with Butter Pecan Ice Cream
This butter pecan ice cream is so good that it doesn't need company, but if you want to pair it with something, we suggest these recipes.
- Caramel sauce
- Homemade Whipped Cream
- Classic Blondies
- Peach Cobbler
- Peach Blueberry Crumb Pie
From the Editors Of Simply Recipes
Butter Pecan Ice Cream
Prep Time4 hrs
Cook Time26 hrs 30 mins
Churning Time20 mins
Total Time30 hrs 50 mins
Servings12 servings
Yield1 1/2 quarts
Cool the ice cream base in an ice bath to cut down on the chilling time, if you like.
This fresh ice cream without any stabilizers is best in the first few days after making it. It may form ice crystals within a few days.
Ingredients
Ice Cream Base:
6 large egg yolks
6 tablespoons unsalted butter
1 cup brown sugar
1/4 teaspoon kosher salt
2 cups heavy cream
2 cups whole milk
1 teaspoon vanilla extract
Pecans:
1 cup pecans
1 tablespoon unsalted butter
Pinch salt
Method
Whisk the egg yolks:
In a medium sized heat-safe bowl (metal, ceramic, or glass), whisk together the egg yolks until well blended. Set aside.
Set the cream in bowl over ice, with a sieve on top:
Pour the cream into a metal bowl set in a larger bowl of ice and set a medium-mesh sieve on top. Set aside.
Brown the butter, add brown sugar and salt:
In a medium, heavy-bottomed saucepan on medium heat, melt the butter cook it, stirring constantly, until it just begins to brown.
Add the brown sugar and salt. Stir until the sugar completely melts.
Add the milk slowly, dissolve sugar:
Slowly add the milk, stirring to incorporate. It will foam up initially, so make sure you are using a pan with high enough sides. Heat until all of the sugar is completely dissolved. Do not let boil or the mixture may curdle.
Temper the eggs:
Whisk in hand, slowly pour half of the milk and sugar mixture into the eggs, whisking constantly to incorporate.
Then add the warmed egg mixture back into the saucepan with the remaining milk sugar mixture.
Stir until the custard base thickens:
Stir the mixture constantly over medium heat with a wooden or heatproof rubber spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, about 5 to 7 minutes.
Pour the custard through the sieve and stir it into the cream:
Add vanilla and stir until cool over the ice bath.
Chill:
Chill the mixture thoroughly in the refrigerator.
Preheat the oven to 350°F.
Toast the pecans:
While the oven is preheating, melt 1 tablespoon of butter. Toss with pecans and a pinch of salt.
Spread pecans out on a rimmed baking sheet and bake at 350°F for 10 minutes, until the pecans are lightly toasted. Set aside to cool.
Once cool, roughly chop the pecans and set aside.
Churn in your ice cream maker:
Once the ice cream mixture is thoroughly chilled, churn in your ice cream maker according to the manufacturer's instructions.
Fold in chopped toasted pecans:
Once the ice cream has been formed in the ice cream maker, it will be fairly soft. Fold in the chopped pecans.
Freeze:
Put in an airtight plastic container and place in the freezer for at least an hour, preferably several hours.
If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving.
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- Summer
- Pecans
Nutrition Facts (per serving) | |
---|---|
378 | Calories |
31g | Fat |
19g | Carbs |
7g | Protein |
Show Full Nutrition Label
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Nutrition Facts | |
---|---|
Servings: 12 | |
Amount per serving | |
Calories | 378 |
% Daily Value* | |
Total Fat 31g | 40% |
Saturated Fat 16g | 78% |
Cholesterol 175mg | 58% |
Sodium 125mg | 5% |
Total Carbohydrate 19g | 7% |
Dietary Fiber 1g | 3% |
Total Sugars 18g | |
Protein 7g | |
Vitamin C 0mg | 2% |
Calcium 109mg | 8% |
Iron 1mg | 5% |
Potassium 186mg | 4% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.