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Brown Butter Pecan Pie Ice Cream

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Indulgent, creamy ice cream with nutty brown butter, crunchy pecans, and gooey caramel swirls, perfect for any occasion.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter
  • 2 cups (480ml) heavy cream
  • 1 cup (240ml) whole milk
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) brown sugar
  • 5 large egg yolks
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup (120g) toasted, chopped pecans
  • 1/4 cup (60ml) dark corn syrup
  • Pinch of salt

Instructions

  1. Brown the butter: Melt unsalted butter in a heavy-bottomed saucepan over medium heat until golden brown and nutty. Stir frequently and set aside to cool.
  2. Make the ice cream base: Whisk egg yolks with granulated sugar until pale and creamy. Heat heavy cream and whole milk until steaming, then slowly whisk in the egg mixture to temper it.
  3. Add the brown butter: Whisk the cooled brown butter into the ice cream base. Stir in vanilla extract and a pinch of salt. Cool completely and refrigerate for at least 4 hours or overnight.
  4. Prepare the pecan pie filling: Melt unsalted butter in a skillet, stir in brown sugar and dark corn syrup, and cook until bubbling. Fold in toasted, chopped pecans and let cool completely.
  5. Churn the ice cream: Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer’s instructions. Fold in the pecan pie filling once it reaches a soft-serve consistency.
  6. Freeze: Transfer the ice cream to an airtight container and freeze for at least 4 hours to firm up.

Notes

[‘Watch your butter closely to avoid burning.’, ‘Toast pecans to enhance their flavor.’, ‘Ensure all components are fully cooled before combining.’, ‘Chill the ice cream base overnight for better flavor and texture.’, ‘Fold the pecan pie filling gently into the ice cream to maintain texture.’]

Nutrition

Keywords: Brown Butter, Pecan Pie, Ice Cream, Homemade Dessert, Summer Treat

Find it online: https://blingbite.com/brown-butter-pecan-pie-ice-cream-recipe-you-need-to-try/