This brown butter ice cream is a creamy dream, made even better with crunchy candied pecans and rich chocolate chunks. It’s like a hug in a bowl on a hot day!
Trust me, once you taste the nutty flavor of the brown butter mixed with sweet pecans, you won’t want to stop. It’s a simple treat that feels extra special. Yum!
Key Ingredients & Substitutions
Unsalted Butter: Use quality unsalted butter for the best flavor. You could substitute with a dairy-free butter if you’re vegan, but the flavor will shift a bit.
Egg Yolks: These are crucial for a rich custard. If you want an egg-free version, try using a commercial egg replacer or a blend of cornstarch and milk—though the texture may differ.
Pecans: Pecans provide a lovely crunch and sweetness. If they’re not available, walnuts or almonds can work as substitutes, but they will change the flavor profile slightly.
Chocolate Chunks: Good-quality dark chocolate is ideal for this recipe. If you’re looking for a dairy-free option, use dairy-free chocolate chips instead.
How Do You Perfectly Make Brown Butter?
Making brown butter might seem tricky, but it’s straightforward if you follow a few simple steps. The key is to watch the butter closely as it cooks. You want it to become golden brown and develop a nutty aroma. Here’s how:
- Start with unsalted butter in a light-colored saucepan to easily see the color change.
- Set the heat to medium, stirring frequently.
- Once it starts bubbling, keep an eye out for small brown bits forming at the bottom—this is when it’s getting close!
- When it smells nutty and turns a lovely amber color, remove it from the heat to prevent burning.
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
- 5 large egg yolks
- 1 tablespoon vanilla extract
- Pinch of salt
For the Candied Pecans:
- 1 cup pecan halves
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter
- Pinch of salt
For the Mix-ins:
- 1 cup chocolate chunks or chopped good-quality dark chocolate
How Much Time Will You Need?
This delightful recipe requires about 30 minutes of active cooking time, but keep in mind you’ll need to let the custard cool and chill for about 4 hours (or overnight) before churning the ice cream. So, overall, plan on about 4 to 5 hours total, but most of that is just waiting time!
Step-by-Step Instructions:
1. Prepare the Brown Butter:
Start by melting the unsalted butter in a medium saucepan over medium heat. Keep an eye on it as it melts, swirling the pan often. After about 5-7 minutes, the butter will turn golden brown and start to smell nutty. Be sure to remove it from the heat before it burns! Pour the browned butter into a heatproof bowl and let it cool slightly.
2. Make the Custard Base:
In another saucepan, mix the whole milk and heavy cream, heating until just simmering, then take it off the heat. In a mixing bowl, whip together the egg yolks and granulated sugar until the mixture is pale and thick. Gradually add the warm milk mixture to the egg mixture while whisking constantly to avoid scrambling! Pour everything back into the saucepan and cook over low heat, stirring continuously until the custard thickens enough to coat the back of a spoon (about 170-175°F). Remove from heat and add the browned butter, vanilla extract, and a pinch of salt. Strain through a fine-mesh sieve to remove any bits, let it cool to room temperature, then refrigerate for at least 4 hours (or overnight if you have time).
3. Prepare the Candied Pecans:
While the custard chills, let’s make the candied pecans! In a skillet over medium heat, melt butter, then add the sugar and stir until it dissolves and turns a lovely golden color. Toss in the pecans and a pinch of salt, coating them well. Spread the mixture on a parchment-lined baking sheet to cool completely. Once cool, roughly chop the pecans into smaller pieces.
4. Churn the Ice Cream:
When your custard is all set and chilled, take it out of the fridge. Pour it into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency—this usually takes about 20-25 minutes.
5. Add Mix-ins:
During the last few minutes of churning, add in the candied pecans and chocolate chunks, mixing until evenly distributed.
6. Freeze:
Transfer the ice cream to a freezer-safe container and smooth the top. Freeze for at least 4 hours, allowing it to firm up more before serving.
7. Serve and Enjoy:
Once your ice cream is nice and firm, it’s time to scoop! Serve it in bowls or cones, and enjoy the delicious blend of rich brown butter ice cream with crunchy candied pecans and delightful chocolate chunks. Treat yourself; you deserve it!
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This recipe beautifully combines the deep, nutty flavor of brown butter with the sweetness of candied pecans and the richness of chocolate, resulting in a luxurious homemade ice cream that you won’t want to stop eating!
FAQ for Brown Butter Ice Cream With Candied Pecans And Chocolate Chunks
Can I Use Store-Bought Brown Butter?
While store-bought brown butter can save time, making it fresh at home is best to achieve the right flavor and freshness. If you’re in a pinch, look for a high-quality brand, but homemade is recommended for the richest taste!
How Do I Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer for up to two weeks. To avoid ice crystals, press a piece of wax paper or plastic wrap directly onto the surface of the ice cream before sealing the container.
Can I Make This Without an Ice Cream Maker?
Yes, you can! Pour the chilled custard into a shallow dish and freeze it. Every 30 minutes for about 2-3 hours, stir the mixture with a fork to break up any ice crystals. This will mimic the churning process of an ice cream maker!
What If I Don’t Have Pecans?
No problem! You can substitute the pecans with walnuts, almonds, or even hazelnuts. Just keep in mind the flavor will change slightly, but each nut adds its own lovely character to the ice cream!
