This Brown Butter Ice Cream is rich and creamy, with a nutty twist thanks to the browned butter. The chocolate chunks and crunchy candied pecans add a delicious bite!
Making this treat feels like an adventure in the kitchen! I love the sweet pecans—they’re like little surprises in every scoop. Trust me, you’ll want to share this, but you might not want to! 😄
Key Ingredients & Substitutions
Brown Butter: This is the star of the show! Unsalted butter gives the best flavor here because you can control the saltiness. For a twist, try using ghee or clarified butter if you’re looking for a dairy-free option.
Pecans: I love using pecans for their rich flavor and crunch. If you can’t find them, walnuts or almonds work too. Just remember to adjust cook times when candying these nuts since they can behave differently.
Chocolate Chunks: I usually use semi-sweet chocolate for balance, but dark chocolate is great if you prefer a bolder taste. If you’re vegan, try dairy-free chocolate chips as a substitute.
Egg Yolks: These add richness to the ice cream. For an egg-free option, consider using a cornstarch-based thickener instead. It won’t have quite the same texture, but it can work well.
How Do I Perfectly Brown Butter?
Browning butter can be tricky, but it’s worth it! The goal is to achieve a deep golden color without burning it. Here’s how:
- Use a light-colored pan, so you can see the color change.
- Keep stirring or swirling the butter to prevent hot spots.
- Once you see brown specks and smell a nutty aroma, remove it from heat immediately to stop the cooking process.
- Let it cool slightly before adding to your ice cream base to avoid cooking the eggs.
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 (2 sticks) unsalted butter
- 2 cups whole milk
- 2 cups heavy cream
- 1 cup granulated sugar
- 6 large egg yolks
- 1 teaspoon pure vanilla extract
- Pinch of salt
For the Candied Pecans:
- 1 1/2 cups pecan halves
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter
- Pinch of salt
Additional Mix-ins:
- 1 cup semi-sweet or dark chocolate chunks
How Much Time Will You Need?
You’ll need approximately 30 minutes of active prep time, along with at least 4 hours for chilling the custard and 3-4 hours for freezing the finished ice cream. Plan on a total time of about 8 hours (with overnight refrigeration being ideal) to enjoy this creamy treat fully set!
Step-by-Step Instructions:
1. Brown the Butter:
In a medium saucepan, melt the butter over medium heat. Keep an eye on it, and swirl the pan frequently. You’re looking for that beautiful golden brown color and a nutty aroma, which should take about 5-7 minutes. Once it looks perfect, remove it from the heat and carefully transfer it to a large heatproof bowl. Now, mix in the whole milk and heavy cream. Set it aside for now.
2. Make the Ice Cream Custard:
Grab a separate bowl and whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened. Gently pour about 1 cup of the warm brown butter cream mixture into the yolks while whisking constantly—this step is crucial to avoid scrambling the eggs! Once well combined, whisk the egg mixture back into the remaining brown butter cream in the saucepan. Cook this mixture over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon (170-175°F or 77-80°C). Be careful not to boil it! Remove it from the heat and strain it through a fine mesh sieve into a clean bowl to remove any egg bits.
3. Cool the Custard:
Stir in the vanilla extract and a pinch of salt. Let the custard cool to room temperature, then cover it up and refrigerate it for at least 4 hours or overnight if you can wait—this will make for an even better flavor!
4. Prepare the Candied Pecans:
Get a nonstick skillet and melt the 2 tablespoons of butter over medium heat. Add the granulated sugar and keep stirring until it dissolves and starts to turn light amber. Toss in the pecans and a pinch of salt, stirring to coat everything evenly. Once coated, spread the pecans out onto parchment paper or a silicone mat to cool completely. After they cool, break them into bite-sized pieces.
5. Churn the Ice Cream:
Follow your ice cream maker’s instructions to freeze the custard base. During the last 5 minutes of churning, add the candied pecans and chocolate chunks to make sure they’re evenly distributed throughout the ice cream.
6. Freeze the Finished Ice Cream:
Once churned, transfer the ice cream to an airtight container. Pop it in the freezer for at least 3-4 hours or until it’s firm enough to scoop.
7. Serve:
When you’re ready, scoop the luscious brown butter ice cream filled with candied pecans and chocolate chunks into bowls or cones. Enjoy this creamy, nutty, chocolaty delight with friends or keep it all for yourself—no judgment here!
Frequently Asked Questions (FAQ)
Can I Use Margarine Instead of Butter?
While you can use margarine, using real unsalted butter will yield a richer flavor and better texture for the ice cream. If you’re looking for a dairy-free option, ghee or a plant-based butter alternative would be better choices.
How Can I Adjust the Sweetness of the Ice Cream?
If you prefer a less sweet ice cream, you can reduce the sugar in the base by 1/4 cup. Keep in mind that this may slightly alter the texture, so it’s best to taste the custard mixture before freezing to ensure it meets your sweetness preference.
Can I Make This Ice Cream Without Eggs?
Yes! You can make a custard-free version by using 2 cups of heavy cream and 2 cups of sweetened condensed milk instead of the egg yolks and sugar. Simply mix those ingredients with the brown butter and continue with the recipe as directed.
What’s the Best Way to Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer. It’s best consumed within two weeks for optimal flavor and texture, but it can last for up to a month. Before serving, let it sit at room temperature for a few minutes to soften for easier scooping.
