This easy homemade brown butter ice cream is rich and creamy, with a delightful nutty flavor. The candied pecans add a sweet crunch that makes every scoop special!
Honestly, who can resist brown butter goodness? I could eat this ice cream all day! It’s super simple to make, and perfect for impressing friends or enjoying on a cozy night in.
Key Ingredients & Substitutions
Unsalted Butter: Brown butter is the star here! Unsalted butter allows you to control the saltiness better. If you only have salted butter, just reduce the added salt in the recipe slightly.
Whole Milk and Heavy Cream: I love the creaminess these bring to the ice cream. If you’re looking for a lighter version, you might try half-and-half instead of heavy cream, but it won’t be as rich.
Granulated Sugar: This sweetens your ice cream. For a different twist, you could use brown sugar for a deeper flavor, or even maple syrup—just adjust the quantities to balance sweetness.
Egg Yolks: They help create a rich, smooth texture. If you want to avoid eggs altogether, try using a high-quality store-bought custard base or a vegan alternative like coconut cream.
Pecans: I love using pecans, but walnuts or almonds will work too if you prefer. For a nut-free option, you can omit them altogether or use toasted oats for crunch!
How Do You Make Perfect Brown Butter?
Making brown butter is all about keeping an eye on it! Here’s how to get it right:
- Use a light-colored pan. This helps you see the butter changing color, making it easier to avoid burning.
- Melt the butter over medium heat, swirling or stirring often to keep it from sticking.
- Watch for a nutty aroma and flecks of brown in the butter. It should take about 5-7 minutes.
- Once it’s golden brown, remove it from the heat immediately to stop the cooking process.
Let it cool slightly before adding it to the ice cream base—this helps the flavors develop without cooking the eggs!
What If My Ice Cream Is Too Soft or Hard?
If your ice cream is too soft, it may need more freezing time after churning. Remember, every ice cream maker is a bit different. If it’s hard to scoop after freezing, let it sit out for a few minutes to soften before serving.
Following these tips ensures you get a smooth and creamy texture every time. Happy ice cream making!
Easy 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
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 5 large egg yolks
- 1 teaspoon pure vanilla extract
For the Candied Pecans:
- 1 cup pecan halves
- 1/4 cup granulated sugar
- 1 tablespoon unsalted butter
- Pinch of salt
How Much Time Will You Need?
This delicious homemade brown butter ice cream recipe will take about 30 minutes for preparation, plus at least 4 hours for chilling and 2-4 hours for freezing. It’s a little patience but absolutely worth the wait for a rich and creamy dessert!
Step-by-Step Instructions:
1. Make the Brown Butter:
In a medium saucepan over medium heat, melt the butter. Swirl it around often as it cooks. You want it to turn golden brown and smell nutty, which will take about 5-7 minutes. Just be careful not to let it burn. Once it’s beautifully brown, remove it from the heat and let it cool slightly.
2. Prepare the Ice Cream Base:
In another saucepan, combine that lovely brown butter (that has cooled a bit) with the milk, cream, and half of the sugar (3/8 cup). Warm this mixture over medium heat until it’s hot, but don’t let it boil! Once hot, remove it from the heat.
3. Whisk Egg Yolks and Sugar:
In a bowl, whisk the egg yolks with the remaining sugar until it’s pale and gets a little thick. This creates a creamy base that makes your ice cream irresistible!
4. Temper the Eggs:
Now comes the trick! Slowly pour about 1 cup of the hot milk mixture into the egg yolks while whisking constantly to avoid scrambling. Then, pour this mixture back into the saucepan with the remaining milk mixture, whisking as you go.
5. Cook the Custard:
Cook this mixture over medium-low heat, stirring constantly. You want it to thicken enough to coat the back of a spoon—this will take about 5-7 minutes. Remember, we don’t want it to boil, just thicken up nicely.
6. Add Brown Butter and Vanilla:
Remove the custard from the heat and whisk in your cooled brown butter (you can strain it through a fine sieve if you want). Stir in the vanilla extract and the salt to balance the flavors.
7. Chill the Custard:
Pour the custard through a fine mesh sieve into a clean bowl to get rid of any cooked bits. Cover it tightly and put it in the refrigerator to chill completely, for at least 4 hours or overnight if you can wait!
8. Make the Candied Pecans:
While you’re waiting, let’s make those delicious candied pecans! In a skillet over medium heat, melt the butter. Add the sugar and stir it until it becomes bubbly and melts. Toss in the pecan halves and a pinch of salt, mixing well to coat them. Cook for 3-5 minutes until they look golden and toasted. Transfer them to a parchment-lined tray to cool and break them into small pieces when they’ve hardened.
9. Churn the Ice Cream:
Once your custard is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions, usually for about 20-25 minutes.
10. Add Candied Pecans:
In the last 5 minutes of churning, add most of your candied pecan pieces to the ice cream—save just a few for garnish!
11. Freeze and Serve:
Transfer your ice cream to a container, sprinkle with the reserved pecans, and freeze until it’s firm, usually about 2-4 hours. Once ready, scoop into bowls and dig in to enjoy your rich, nutty ice cream topped with sweet, crunchy pecans!
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Enjoy your delicious homemade brown butter ice cream with crunchy candied pecans!
FAQ About Easy Homemade Brown Butter Ice Cream with Candied Pecans
Can I Use Store-Bought Ice Cream Instead of Making My Own?
While store-bought ice cream is convenient, this recipe focuses on the rich flavor of brown butter that you can’t quite replicate with pre-made versions. Plus, making your own allows you to customize the sweetness and add fresh candied pecans!
What If I Don’t Have an Ice Cream Maker?
No ice cream maker? No problem! Pour the chilled custard into a shallow dish and freeze it. Every 30 minutes, stir the mixture vigorously with a fork to break up any ice crystals, repeating until it’s silky and creamy, usually for about 2-4 hours.
How Should I Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer. It will keep well for about 1-2 weeks. Let it sit at room temperature for a few minutes before scooping to make serving easier!
Can I Make This Recipe in Advance?
Absolutely! You can prepare the ice cream base and candied pecans a day or two ahead of serving. Just make sure to keep the base chilled until you’re ready to churn and serve!
