This creamy brown butter ice cream is a treat you won’t forget! Topped with crunchy candied pecans and chocolate, it’s a simply sweet delight that’s perfect for warm days.
Key Ingredients & Substitutions
Unsalted Butter: Brown butter is the star here, bringing a deliciously nutty flavor. If you’re out of unsalted butter, feel free to use salted butter but reduce the added salt in the recipe.
Cream: Whole milk and heavy cream create a rich texture. You can swap heavy cream with half-and-half for fewer calories, but this may alter the creaminess slightly.
Candied Pecans: If pecans aren’t your thing, try using walnuts or almonds instead! Just keep an eye on the cooking time as they may caramelize differently.
Semi-sweet Chocolate: You can use dark chocolate or milk chocolate according to your preference. Or, for a twist, consider adding white chocolate chunks.
How Do You Get the Perfect Brown Butter?
Getting the brown butter right is vital for this recipe! The secret is to cook it slowly and watch it closely. Start by melting the butter over medium heat. Swirl the pan gently to keep an even heat.
- After a few minutes, it will foam up, and then the bubbling will quiet down. Keep an eye out for the color change!
- You’re looking for a golden brown color with a nutty aroma. It’s typically ready in about 5-7 minutes.
- Remove it from the heat immediately to prevent burning.
What’s the Best Way to Chill Custard?
Chilling the custard is a key step. To cool it quickly, place your bowl in an ice bath. Just fill a larger bowl with ice and water, then set the bowl of custard inside. This helps reduce the temperature quickly, making it ready for churning sooner.
Don’t rush this step! The longer you chill it, the better the flavor will develop.
Enjoy making your ice cream, and don’t forget to treat yourself to a scoop (or two)!
Easy Brown Butter Ice Cream With Candied Pecans And Chocolate
Ingredients You’ll Need:
For The Ice Cream Base:
- 1 cup unsalted butter (for brown butter)
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 tbsp pure vanilla extract
- 4 large egg yolks
- 1/2 cup candied pecans, roughly chopped
- 1/2 cup semi-sweet chocolate chunks or chips
For The Candied Pecans:
- 1/2 cup pecan halves
- 1/4 cup granulated sugar
- Pinch of salt
- 1 tbsp water
How Much Time Will You Need?
This delightful ice cream recipe will take about 20 minutes of active preparation time. However, don’t forget to set aside at least 4 hours for chilling the custard and 2 hours for freezing after churning. Overall, you’ll need about 6 hours to make this delicious treat—but I promise it’s worth every minute!
Step-by-Step Instructions:
1. Make the Candied Pecans:
Start by heating a small skillet over medium heat. In the skillet, combine the sugar, water, and a pinch of salt. Stir occasionally until the sugar dissolves and the mixture begins to bubble. Next, add the pecan halves and stir them to coat with the syrup. Continue cooking for about 3-5 minutes until the sugar crystallizes and clings to the pecans. Be sure to stir often to prevent burning. Once done, transfer the pecans onto parchment paper and spread them out to cool completely. After they cool down, you can roughly chop them for later use.
2. Prepare the Brown Butter:
In a medium saucepan, melt the unsalted butter over medium heat. Let it cook, swirling the pan occasionally, until it becomes golden brown and starts to smell nutty—this should take about 5-7 minutes. Keep an eye on it, as it can turn from perfect to burnt quickly. Once it’s browned, remove it from heat and let it cool slightly.
3. Make the Ice Cream Base:
In a separate saucepan, combine the whole milk, heavy cream, and half of the browned butter you just made (save the rest for later). Heat this mixture over medium heat, stirring gently, until it becomes warm but isn’t boiling.
4. Whisk Together Egg Yolks and Sugar:
In a bowl, whisk together the egg yolks and granulated sugar until the mixture becomes smooth and pale in color—this will take just a minute or two.
5. Temper the Egg Yolks:
To avoid scrambling your eggs, you’ll need to temper them. Slowly pour about 1 cup of the warm milk mixture into the egg yolks while whisking vigorously. This gradually raises the temperature of the yolks. Once combined, pour the tempered yolk mixture back into the saucepan with the remaining milk mixture.
6. Cook the Custard:
Cook the custard over medium-low heat, stirring constantly with a wooden spoon or spatula. You’ll know it’s ready when the mixture thickens and coats the back of a spoon, which should take about 5-10 minutes. The ideal temperature should be around 170-175°F (77-80°C). Once thickened, remove from heat and stir in the remaining brown butter along with the vanilla extract.
7. Strain and Chill:
Straining the custard helps create a smooth texture. Pour the custard through a fine sieve into a clean bowl. Cover the bowl and let it chill in the refrigerator for at least 4 hours or overnight for the best flavor profile.
8. Churn the Ice Cream:
Once chilled, it’s time to churn! Pour the custard into your ice cream maker and churn according to the manufacturer’s instructions. A few minutes before it’s done, add the roughly chopped candied pecans and chocolate chunks, allowing them to mix through evenly.
9. Freeze and Serve:
After churning, transfer the ice cream into an airtight container, smoothing the top. Freeze for at least 2 hours to firm up before enjoying. Serve your delicious brown butter ice cream in bowls or cones, and feel free to add extra candied pecans or chocolate on top for a marvelous treat!
Now, sit back and enjoy the wonderfully nutty, creamy, and rich flavors with delightful crunch and chocolate bits! Happy scooping!
FAQ About Easy Brown Butter Ice Cream With Candied Pecans And Chocolate
Can I Use Salted Butter Instead of Unsalted Butter?
Yes, you can use salted butter, but remember to reduce the added salt in the recipe. This will help prevent the ice cream from being too salty and keep the flavors balanced.
How Do I Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer. It can last for about 2-3 weeks, but it’s best enjoyed fresh. To soften it for serving, let it sit at room temperature for 5-10 minutes before scooping.
Can I Make This Recipe Without an Ice Cream Maker?
Absolutely! If you don’t have an ice cream maker, pour the chilled custard into a shallow dish and place it in the freezer. Stir every 30 minutes for about 2-3 hours until it’s creamy and frozen.
How Can I Make This Ice Cream Dairy-Free?
For a dairy-free version, substitute the whole milk and heavy cream with coconut milk or almond milk. Just make sure to use a dairy-free cream alternative for a rich texture and follow the same steps as the original recipe.
