This Brown Butter Ice Cream is rich and creamy, with a nutty flavor that will make you smile. The sweet candied pecans add a delightful crunch, while chocolate chunks bring extra joy!
Honestly, the smell of the brown butter while making this ice cream is heavenly. I can’t resist eating it straight from the bowl! Enjoying this treat on a hot day is simply perfect.
Key Ingredients & Substitutions
Unsalted Butter: For the best flavor, use unsalted butter so you can control the saltiness. If you’re short on time, you can use regular salted butter, but reduce the additional salt in the recipe.
Cream and Milk: Whole milk and heavy cream create that creamy texture we love. If you’re looking for a lighter option, using half-and-half might work, though it won’t be as rich.
Pecans: Pecans are perfect for this recipe due to their buttery flavor. If you need a nut-free version, sunflower seeds or pumpkin seeds can be a good substitute!
Chocolate Chunks: I recommend using semi-sweet or dark chocolate for a good balance of sweetness. If you prefer a milk chocolate flavor, feel free to swap it out or even use white chocolate for a different twist!
How Do I Get My Brown Butter Just Right?
Making brown butter is a simple yet important part of this recipe that adds a fantastic flavor. Here’s how to do it correctly:
- First, melt the butter in a medium saucepan over medium heat, stirring constantly.
- After a few minutes, it will begin to foam; keep stirring and watch for a golden brown color and a nutty scent.
- It’s crucial to stay near the stove to avoid burning it! As soon as it reaches that beautiful brown color, remove it from the heat.
This nutty butter will elevate your ice cream, so take your time with this step!
How to Make Brown Butter Ice Cream With Candied Pecans And Chocolate Chunks
Ingredients You’ll Need:
For the Brown Butter Ice Cream Base:
- 1 cup unsalted butter (2 sticks)
- 2 cups whole milk
- 2 cups heavy cream
- 1 1/4 cups granulated sugar
- 6 large egg yolks
- 1 teaspoon pure vanilla extract
For the Candied Pecans:
- 1 cup pecan halves
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt
Additional:
- 1 cup chocolate chunks (or roughly chopped good-quality semi-sweet or dark chocolate)
How Much Time Will You Need?
This recipe takes about 30 minutes of active prep time, plus at least 4 hours to chill the custard and freeze the ice cream. It’s best to let the custard sit overnight for optimal flavor, making it a great treat you can prepare ahead of time!
Step-by-Step Instructions:
1. Brown the Butter:
Start by melting your butter in a medium saucepan over medium heat. Stir it frequently. After about 5-7 minutes, it will foam and turn a golden brown color, releasing a delightful nutty aroma. Remove it from heat once it’s brown and let it cool slightly.
2. Prepare the Ice Cream Base:
In a large saucepan, mix together the whole milk, heavy cream, and sugar. Warm it up over medium heat, stirring occasionally, until it’s hot but not boiling. This will help the sugar dissolve completely.
3. Temper the Egg Yolks:
In a separate medium bowl, whisk the egg yolks. To blend them without scrambling, gradually add about 1 cup of the hot milk mixture while whisking constantly. This process tempers the yolks and prepares them to mix into the hot liquid.
4. Cook the Custard:
Now, carefully pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Keep it on medium-low heat, stirring constantly with a wooden spoon. You’ll know it’s ready when it thickens enough to coat the back of the spoon (about 170-175°F or 77-80°C).
5. Combine Brown Butter and Custard:
Remove the saucepan from heat and slowly whisk in the previously browned butter. Once combined, stir in the pure vanilla extract. This mixture will be the base of your ice cream!
6. Chill the Custard:
For the best results, pour the custard through a fine mesh sieve into a clean bowl to get rid of any cooked bits. Cover the top with plastic wrap to avoid a skin forming, and refrigerate it for at least 4 hours, or overnight until it’s completely chilled.
7. Make Candied Pecans:
In a skillet over medium heat, melt the 2 tablespoons of butter. Throw in the pecan halves and sugar, stirring continuously for about 3-5 minutes until the sugar melts and coats the pecans. Carefully spread them on parchment paper to cool and harden, then roughly chop them up once cooled.
8. Churn the Ice Cream:
Once your custard is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. It should reach a soft-serve consistency.
9. Add the Mix-ins:
During the final minutes of churning, toss in your candied pecans and chocolate chunks to distribute them evenly throughout the ice cream.
10. Freeze:
Transfer the churned ice cream to an airtight container and freeze it for at least 4 hours, or until it’s firm and ready to scoop!
11. Serve and Enjoy:
When you’re ready to indulge, scoop your delicious brown butter ice cream with candied pecans and chocolate chunks into bowls or cones. Enjoy a spoonful of this rich, nutty, and crunchy treat!
Happy scooping! 🥄🍦
Frequently Asked Questions (FAQ)
Can I Use Different Nuts Instead of Pecans?
Absolutely! While pecans add a lovely flavor, you can use walnuts, hazelnuts, or even almonds as a substitute. Just remember to adjust the candied nuts recipe accordingly based on the nut type.
How Do I Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer. For best results, seal it tightly to prevent ice crystals from forming. It should stay fresh for up to two weeks. Just let it sit at room temperature for a few minutes before scooping!
Can I Make This Ice Cream Without an Ice Cream Maker?
Yes! If you don’t have an ice cream maker, you can still make this ice cream using the “no-churn” method. After preparing the custard, pour it into a shallow dish and freeze it. Every 30 minutes, stir vigorously with a fork to break up ice crystals until the ice cream reaches your desired consistency (about 3-4 hours).
What Can I Substitute for Egg Yolks?
If you want to make this recipe egg-free, you can use a commercial egg replacer designed for custards or try using cornstarch instead. Mix about 2 tablespoons of cornstarch with 2 tablespoons of water for each egg yolk. However, note that the texture may differ slightly from the original recipe.
