Brown Butter Pecan Ice Cream

Rich, nutty, and decadent, this Brown Butter Pecan Ice Cream is a perfect treat for anyone who loves a deep, toasty flavor.

The combination of brown butter and crunchy pecans creates an indulgent, gourmet twist on traditional ice cream. The nutty flavor of the pecans pairs beautifully with the creamy base, while the brown butter adds a deliciously warm, caramel-like richness.

This no-churn recipe is simple to make, requiring no special equipment, yet delivers an elegant, creamy dessert that is sure to impress.

Why You’ll Love This Recipe

Brown Butter Pecan Ice Cream is a sophisticated, irresistible dessert. The brown butter adds a caramelized richness, while the toasted pecans provide a satisfying crunch and nutty flavor.

The creamy texture of the ice cream balances the warm, toasted flavors perfectly. This no-churn recipe makes it incredibly easy to prepare, so you can enjoy this luxurious dessert anytime you like without needing an ice cream maker.

Ingredients:

• 2 cups heavy cream
• 1 cup sweetened condensed milk
• 1/2 cup pecans, roughly chopped
• 1/4 cup unsalted butter
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Step-by-Step Instructions:

1. Brown the Butter: In a small saucepan, melt the butter over medium heat. Continue to cook, stirring frequently, until the butter turns golden brown and begins to smell nutty, about 5-7 minutes. Remove from heat and let it cool slightly.
2. Toast the Pecans: In the same saucepan, add the chopped pecans and cook for 2-3 minutes until lightly toasted and fragrant. Remove the pecans from the heat and set them aside.
3. Prepare the Ice Cream Base: In a large mixing bowl, whip the heavy cream until stiff peaks form. In another bowl, whisk together the sweetened condensed milk, brown sugar, vanilla extract, and a pinch of salt until smooth.
4. Combine the Mixtures: Pour the cooled brown butter into the sweetened condensed milk mixture and stir to combine. Gently fold the whipped cream into the brown butter mixture until smooth and fluffy.
5. Add Pecans: Fold in the toasted pecans, ensuring they are evenly distributed throughout the ice cream.
6. Freeze: Transfer the ice cream mixture into an airtight container and freeze for 4-6 hours, or until firm and scoopable.
7. Serve: Scoop out your creamy, nutty Brown Butter Pecan Ice Cream and enjoy this indulgent, homemade treat!

Expert Tips for the Recipe:

• Brown Butter: Be careful when browning the butter; if it cooks too long, it can become burnt and bitter. Keep an eye on it and remove from the heat as soon as it turns golden brown.
• Pecans: Toasting the pecans brings out their natural flavor and enhances the nutty crunch. Don’t skip this step!
• Sweetener Adjustments: If you prefer a less sweet ice cream, reduce the amount of brown sugar slightly, but keep in mind the sugar also helps with texture.
• Serving Tip: If the ice cream is too firm after freezing, let it sit at room temperature for a few minutes to soften before scooping.

Brown Butter Pecan Ice Cream

Rich, nutty, and decadent, this Brown Butter Pecan Ice Cream is a perfect treat for anyone who loves a deep, toasty flavor. The combination of brown butter and crunchy pecans creates an indulgent, gourmet twist on traditional ice cream.

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Ingredients

  

• 2 cups heavy cream
• 1 cup sweetened condensed milk
• 1/2 cup pecans roughly chopped
• 1/4 cup unsalted butter
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

 

• Brown the butter in a saucepan, then cool slightly.
• Toast the pecans in the same saucepan for 2-3 minutes and set aside.
• Whip the heavy cream to stiff peaks. In another bowl, mix sweetened condensed milk, brown sugar, vanilla, and salt.
• Combine the brown butter mixture with the condensed milk mixture and fold in the whipped cream.
• Fold in the toasted pecans.
• Freeze for 4-6 hours until firm.
• Scoop and serve!