This easy brown butter ice cream is rich and creamy, with a hint of nutty flavor. The candied pecans add a delightful crunch, while chocolate chips provide sweet bursts in every bite!
I love how the brown butter brings a warm taste, making my homemade ice cream feel extra special. It’s perfect for sharing (or keeping all to myself). 🍦💖
Key Ingredients & Substitutions
Unsalted Butter: Browned butter is the star here, adding warmth and a nutty flavor. You can substitute it with regular butter but will miss the depth from browning. Consider using ghee for a dairy-free option!
Heavy Cream & Whole Milk: These create a creamy texture. If you’re looking for lighter options, use half-and-half or a mix of coconut milk and almond milk for a lighter version.
Pecans: They add crunch! Swap them with walnuts or almonds if you prefer. For nut-free ice cream, you can use crushed cookies for a different texture. I often toast the nuts for added flavor.
Semi-Sweet Chocolate Chips: They add a rich chocolate flavor. You could choose milk chocolate or dark chocolate chips based on your taste. For a fun twist, try adding white chocolate chips instead!
How Do You Brown Butter Perfectly?
Brown butter is super simple but needs attention. The key is to watch it closely as it can go from perfect to burnt very quickly.
- Start with medium heat, melting the butter. Stir occasionally.
- When it foams, don’t walk away! Swirl the pan to help the butter cook evenly.
- Keep cooking until the butter turns a golden brown and smells nutty, usually around 5-7 minutes.
- Remove it from the heat immediately to stop cooking, then let it cool slightly before using.
This makes a big impact on flavor, so take your time with this step. Your ice cream will taste amazing!
Easy Brown Butter Ice Cream with Candied Pecans & Chocolate
Ingredients You’ll Need:
For the Ice Cream Mix:
- 1 cup (2 sticks) unsalted butter
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 tsp salt
- 5 large egg yolks
- 1 tsp pure vanilla extract
For the Candied Pecans:
- 1 cup pecans, chopped
- 1/2 cup granulated sugar (for pecans)
For Chocolate Chips:
- 1/2 cup semi-sweet chocolate chips
How Much Time Will You Need?
This recipe involves about 30 minutes of active cooking time, plus at least 4 hours for chilling and another 2 hours for freezing. So, you’ll need a bit of patience, but the delicious outcome will be worth it!
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 occasionally to help even out the cooking. Watch for the butter to foam and turn a beautiful golden brown with a nutty aroma, which will take about 5-7 minutes. Remove it from heat and let it cool slightly.
2. Prepare Candied Pecans:
In a skillet over medium heat, add your chopped pecans along with 1/2 cup of sugar. Stir continuously to melt the sugar, which should coat the pecans as it caramelizes. This will take about 3-5 minutes. Once they’re coated, spread the pecans out on parchment paper to cool completely.
3. Make Ice Cream Base:
In another saucepan, combine the heavy cream, whole milk, the remaining 3/4 cup sugar, salt, and the browned butter. Heat over medium until the mixture is warm and the sugar is dissolved, which should take about 5 minutes. Remove from heat when it’s ready.
4. Temper Egg Yolks:
In a separate mixing bowl, whisk the egg yolks. Slowly pour about 1 cup of the warm cream mixture into the yolks, whisking constantly. This prevents the yolks from cooking too quickly and turning into scrambled eggs.
5. Combine and Cook:
Now, pour the tempered yolks back into the saucepan with the remaining cream. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. This should take around 5-7 minutes. Just be sure not to let it boil!
6. Chill the Mixture:
Once thickened, remove it from the heat and stir in the vanilla extract. Strain the custard through a fine sieve into a bowl to catch any cooked egg bits. Cover and refrigerate the mixture until it’s completely cold, which can take at least 4 hours or overnight for best results.
7. Churn the Ice Cream:
After chilling, pour the custard into your ice cream maker. Follow the manufacturer’s instructions for churning. This will make it nice and fluffy!
8. Add Mix-ins:
In the final moments of churning, toss in your cooled candied pecans and chocolate chips to the ice cream maker. Make sure they’re evenly distributed throughout the ice cream.
9. Freeze and Enjoy:
Transfer the churned ice cream into a container and pop it in the freezer for at least 2 hours to firm up before serving. Now you’re ready to scoop and enjoy this creamy, nutty delight filled with chunks of chocolate and candied pecans!
Enjoy your homemade brown butter ice cream! 🍦🥰
FAQ for Easy Brown Butter Ice Cream with Candied Pecans & Chocolate
Can I Use Margarine Instead of Butter?
While you can use margarine in place of butter, keep in mind that it won’t provide the same nutty flavor that browned butter offers. If you have access to vegan butter, that could be a good alternative for a dairy-free version!
How Do I Fix Ice Cream That’s Too Soft?
If your ice cream turns out too soft after churning, simply pack it into an airtight container and freeze for a few additional hours. This will help it firm up nicely before serving!
Can I Add Other Mix-ins?
Absolutely! Feel free to get creative with mix-ins. You could add chopped chocolate bars, crushed cookies, or even fresh fruit like strawberries or raspberries for a pop of flavor!
How Should I Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer for up to 2 weeks. For best texture, press a piece of parchment paper directly on the surface of the ice cream before sealing to minimize ice crystals.
