This homemade brown butter ice cream is rich and creamy, with a nutty twist from the deliciously crunchy candied pecans. It’s a special treat that feels fancy but is easy to make!
Making ice cream at home is such a fun adventure! The brown butter brings a warm flavor that makes it extra special. I love serving it on a hot day with a sprinkle of pecans on top—yummy!
Key Ingredients & Substitutions
Unsalted Butter: The star of this recipe! Brown butter adds a deep, nutty flavor. If you run out, you can use salted butter, but reduce the added salt in the recipe to keep flavors balanced.
Heavy Cream & Whole Milk: These give the ice cream its creaminess. If you’re looking for lighter options, you can substitute half-and-half for the heavy cream but the texture will be less rich.
Egg Yolks: They help create a smooth custard-like base. For a vegan version, you could experiment with cornstarch or tofu, but results might vary.
Pecans: I love using pecans for their buttery flavor. If you’re allergic, try walnuts or almonds for a nice crunch, though the flavor will change slightly.
How Do I Brown Butter Perfectly?
Following two important steps will help you achieve perfect brown butter: keep a close eye and swirl the pan to mix the solids. Start by melting the butter over medium heat, stirring occasionally. Let it bubble as it cooks, then watch closely as it turns golden brown, around 5-7 minutes.
- Remove the pan from heat as soon as it reaches a nutty aroma and deep brown color to avoid burning.
- Let it cool slightly before adding it to your ice cream mixture.
Why Is Chilling the Custard Important?
Chilling the custard base before churning is essential for a smoother texture. As it cools, it thickens further and helps incorporate air during churning, making the ice cream light and fluffy. Aim for at least 4 hours in the fridge, or even overnight to get the best results!
Homemade Brown Butter Ice Cream With Candied Pecans
Ingredients You’ll Need:
For the Brown Butter Ice Cream Base:
- 1 cup (2 sticks) unsalted butter
- 2 cups whole milk
- 2 cups heavy cream
- 1 cup granulated sugar
- 5 large egg yolks
- 1 teaspoon pure vanilla extract
- Pinch of salt
For the Candied Pecans:
- 1 cup pecan halves
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter
- 1/4 teaspoon ground cinnamon (optional)
- Pinch of salt
How Much Time Will You Need?
This delightful homemade ice cream takes about 30-45 minutes of active prep time, plus chilling time of at least 4 hours. If you can wait overnight, that’s even better for the best flavor! So in total, you might plan for around 5 hours from start to finish, including chilling and freezing time.
Step-by-Step Instructions:
1. Brown the Butter:
In a medium saucepan, melt the unsalted butter over medium heat. Keep an eye on it and gently swirl the pan occasionally. Cook until the butter turns a rich golden brown and you can smell a nutty aroma, which takes about 5-7 minutes. When it’s ready, remove it from heat and set it aside to cool slightly.
2. Prepare the Ice Cream Base:
In another saucepan, mix together the whole milk, heavy cream, and half of the granulated sugar (1/2 cup). Heat this mixture over medium heat until it is warm but not boiling. In a separate bowl, whisk the egg yolks along with the remaining sugar until the mixture looks smooth and light in color. Slowly add a ladle of the warm milk mixture to the egg yolks while whisking constantly to avoid scrambling. Now, pour the egg mixture back into the saucepan with the milk mixture. Cook over low heat, stirring continuously until it thickens enough to coat the back of a spoon, around 170-175°F.
3. Combine Brown Butter and Custard:
After reaching the right thickness, take the custard off the heat. Slowly whisk in the brown butter (you can strain it through a fine mesh sieve to remove solids, if preferred). Add in the vanilla extract and a pinch of salt, mixing well to combine.
4. Cool and Chill:
Pour the custard through a fine sieve (optional) into a clean container for a super smooth texture. Let it cool to room temperature before covering and refrigerating it for at least 4 hours, or overnight if you can wait! This step is crucial for the best results.
5. Candied Pecans:
To make the candied pecans, melt the butter in a skillet over medium heat. Add the pecans, granulated sugar, optional cinnamon, and a pinch of salt. Stir constantly as the sugar melts and coats the pecans, which should take about 4-5 minutes. Be careful not to burn the mixture! Once done, transfer the pecans to parchment paper to cool and separate. You can chop some of them if you wish for better distribution throughout the ice cream.
6. Churn the Ice Cream:
Now, it’s time to churn! Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20–30 minutes. In the last 5 minutes of churning, add the candied pecans so they’re evenly incorporated.
7. Freeze:
Transfer your churned ice cream to an airtight container. Freeze it for at least 4 hours or until it’s nice and firm.
8. Serve:
When you’re ready to indulge, scoop the ice cream into bowls or cones. Feel free to top with extra candied pecans for a delightful crunch!
Enjoy your homemade, rich and nutty Brown Butter Ice Cream with crunchy, sweet Candied Pecans!
FAQ for Homemade Brown Butter Ice Cream with Candied Pecans
Can I Use Margarine Instead of Butter?
While margarine can be used in a pinch, it’s best to stick with unsalted butter for this recipe. Butter adds a rich flavor and the best browning effect that gives the ice cream its unique taste. If you have dietary restrictions, look for high-quality margarine that can mimic butter’s properties.
How Can I Make This Recipe Without Eggs?
You can create an egg-free version by using a base of sweetened condensed milk instead. Simply mix it with heavy cream and the brown butter, then proceed with the recipe as written, skipping the custard-making step. Note that the texture may differ, but it will still be delicious!
Can I Store Leftover Candied Pecans?
Absolutely! Leftover candied pecans can be stored in an airtight container at room temperature for up to a week. They make a great snack on their own or can be added to salads and desserts to give a sweet crunch.
Is It Possible to Make This Ice Cream Without an Ice Cream Maker?
Yes! If you don’t have an ice cream maker, pour the chilled custard into a shallow dish and freeze it. Every 30-45 minutes, stir it vigorously with a fork to break up ice crystals until it reaches a smooth and creamy texture, which might take about 4-6 hours.
