Brown Butter Pecan Ice Cream

• 1 cup heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter
• 1 teaspoon pure vanilla extract
• 4 large egg yolks
• 1 1/2 cups chopped pecans, toasted

Steps

1. 1 In a medium saucepan, heat cream, milk, and sugar over medium heat until sugar dissolves and mixture is warm.
2. 2 Add butter and continue to cook until it melts, then keep cooking until it turns a golden brown, whisking frequently.
3. 3 In a separate bowl, whisk egg yolks until pale.
4. 4 Slowly pour a bit of the warm cream mixture into the yolks, whisking constantly, then return the yolk mixture to the saucepan.
5. 5 Stir over low heat until thickened enough to coat the back of a spoon.
6. 6 Remove from heat, stir in vanilla, and let cool.
7. 7 Once cool, stir in toasted pecans and chill mixture thoroughly.
8. 8 Churn in an ice cream maker according to manufacturer’s instructions.

Nutrition

Tips

• Toast pecans in a 350°F oven for 8-10 minutes for extra flavor.
• Use a kitchen thermometer to ensure the butter reaches a perfect nutty brown without burning.

Storage

Store in an airtight container in the freezer for up to 2 weeks. Let soften slightly before serving.

Serving Suggestions

• Pair with a warm pecan pie slice.
• Serve with a drizzle of caramel sauce for an extra treat.

FAQ