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
Ingredients
Dairy
- 2 cups heavy cream
- 1 cup whole milk
Sweeteners
- 3/4 cup brown sugar
Fats
- 4 tablespoons unsalted butter
Flavorings
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Pinch of salt
Nuts
- 1/2 cup chopped pecans
Instructions
Brown the Butter
In a small saucepan, melt the butter over medium heat. Stir occasionally until it turns golden brown and has a nutty aroma. Be careful not to burn it. Remove from heat and set aside to cool slightly.
Make the Ice Cream Base
In a medium saucepan, whisk together the heavy cream, milk, and brown sugar. Heat over medium heat, stirring until the sugar dissolves (do not boil).
Add Brown Butter
Slowly whisk the cooled brown butter into the cream mixture. Stir in the vanilla extract, cinnamon (if using), and a pinch of salt.
Chill
Pour the mixture into a bowl and refrigerate for at least 4 hours or until completely cold.
Toast the Pecans
While the base chills, toast the chopped pecans in a dry skillet over medium heat for 2-3 minutes, stirring frequently. Set aside to cool.
Churn the Ice Cream
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. Add the toasted pecans in the last few minutes of churning.
Freeze
Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up.
In a small saucepan, melt the butter over medium heat. Stir occasionally until it turns golden brown and has a nutty aroma. Be careful not to burn it. Remove from heat and set aside to cool slightly.
In a medium saucepan, whisk together the heavy cream, milk, and brown sugar. Heat over medium heat, stirring until the sugar dissolves (do not boil).
Slowly whisk the cooled brown butter into the cream mixture.
Stir in the vanilla extract, cinnamon (if using), and a pinch of salt.
Pour the mixture into a bowl and refrigerate for at least 4 hours or until completely cold.
While the base chills, toast the chopped pecans in a dry skillet over medium heat for 2-3 minutes, stirring frequently. Set aside to cool.
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. Add the toasted pecans in the last few minutes of churning.
Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up.
