Brown Butter Pecan Ice Cream

Indulge in the rich, nutty flavor of Brown Butter Pecan Ice Cream, featuring toasted pecans and a creamy base infused with golden brown butter and warm cinnamon.

Brown Butter Pecan Ice Cream is a decadent treat that combines the nutty richness of browned butter with the crunch of toasted pecans, creating a perfect harmony of flavor and texture. The creamy base, made with heavy cream, whole milk, and brown sugar, is infused with warm cinnamon and a hint of vanilla for added depth. Each bite delivers a luxurious balance of sweet and savory, making this homemade ice cream an irresistible dessert for any occasion.

Servings

4-6

Prep Time

20 minutes

Cook Time

5 minutes cook
+ 4 hours chill
+20 minutes churn
+ 2 hours freeze

Total Time

6-7 hours

Fresh
2 cups heavy cream
1 cup whole milk
4 tablespoons unsalted butter

Pantry
3/4 cup brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
Pinch of salt
1/2 cup chopped pecans

Preparation

  • Measure the cream, milk, brown sugar, vanilla, cinnamon, and salt.
  • Roughly chop the pecans.
  • Set up a heatproof bowl for chilling the ice cream base later.

Cooking

  • In a small saucepan, melt the butter over medium heat. Cook, stirring occasionally, until it turns golden brown and smells nutty. Remove from heat and let cool slightly.
  • In a separate saucepan, combine the heavy cream, milk, and brown sugar. Heat gently, stirring until the sugar fully dissolves without boiling.
  • Slowly whisk the browned butter into the warm cream mixture. Stir in the vanilla, cinnamon, and salt.
  • Remove from heat and let the base cool slightly.

Serving

  • Refrigerate the mixture until completely cold.
  • Toast the pecans in a dry skillet until fragrant, then let cool.
  • Churn the chilled base in an ice cream maker until thick and creamy, adding the pecans near the end.
  • Transfer to a container and freeze until firm.
  • Scoop and serve cold, with extra pecans if desired.