This Easy Brown Butter Ice Cream is rich and creamy, with a nutty flavor from the brown butter and sweet bites of candied pecans and chocolate chunks. It’s definitely a treat!
Making this ice cream is super fun! The smell of the brown butter alone will have you smiling. I love scooping it on a hot day, and it’s a perfect way to impress friends! 🍦
Key Ingredients & Substitutions
Unsalted Butter: The star of this recipe! Use unsalted butter for better control over the sweetness. If you’re in a pinch, you can substitute with salted butter; just reduce the added salt in the recipe.
Whole Milk & Heavy Cream: These give the ice cream its creamy texture. If you’re looking for lighter options, you can use low-fat milk, but the ice cream may be less rich. Plant-based milk like coconut or almond can be used for a dairy-free version.
Pecans: Candied pecans add crunch and flavor. If you’re allergic or don’t like pecans, walnuts or almonds work nicely too. Just be sure to adjust the candied process if the nuts are softer.
Chocolate Chunks: I recommend semi-sweet or dark chocolate for a lovely contrast with the sweetness of the ice cream. If you prefer, swap these out for white chocolate or even dried fruits for a unique flavor!
How to Brown Butter Perfectly?
Brown butter adds a deep, nutty flavor to every scoop, but getting it right can be tricky. Here’s how to do it:
- Heat your pan over medium heat and add the butter.
- Keep an eye on the butter as it melts! It will go through stages: foamy, clear, and then turn golden brown.
- As soon as it smells nutty and turns a dark golden color, take it off the heat to prevent burning. Let it cool slightly to enhance its flavors.
Why Chill the Ice Cream Base?
Chilling your ice cream mixture helps ensure a smooth texture. A cold base means smaller ice crystals when churning, leading to creamier ice cream. Aim for at least a couple of hours, but overnight is best for maximum freshness!
Easy 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 1/4 cups granulated sugar
- 1 tablespoon pure vanilla extract
For the Candied Pecans:
- 1 cup pecan halves
- 1/4 cup granulated sugar
- 1 tablespoon unsalted butter
- Pinch of salt
Mix-Ins:
- 1/2 cup chocolate chunks or roughly chopped chocolate (preferably semi-sweet or dark chocolate)
How Much Time Will You Need?
This delightful ice cream recipe takes about 15 minutes of active prep time, plus 2 hours for chilling the ice cream base, and then at least 4 hours to freeze completely. Overall, plan for a few hours, but the result is totally worth the wait!
Step-by-Step Instructions:
1. Brown the Butter:
In a medium saucepan over medium heat, melt the unsalted butter. Keep cooking while swirling the pan occasionally until you notice the butter foaming, clearing, and then starting to turn a beautiful brown color with a nutty aroma—this should take about 4-6 minutes. Make sure to keep an eye on it to prevent burning! Once it’s browned, take it off the heat and let it cool for a bit.
2. Make the Custard Base:
In a large mixing bowl, whisk together the whole milk, heavy cream, and granulated sugar until the sugar has fully dissolved. Now, stir in the brown butter and vanilla extract. Place this mixture in the refrigerator to chill for at least 2 hours. We want it nice and cold for the next step!
3. Candy the Pecans:
While the ice cream base is chilling, let’s work on those tasty candied pecans! In a skillet over medium heat, melt 1 tablespoon of unsalted butter. Once melted, add the granulated sugar and a pinch of salt. Stir gently until the sugar begins to melt and caramelizes lightly, about 2-3 minutes. Quickly toss in the pecan halves, stirring to coat them evenly. Spread the candied pecans onto a parchment-lined baking sheet and let them cool completely. If you like, you can chop them roughly after they cool.
4. Churn the Ice Cream:
Once your ice cream base has chilled, it’s time to churn! Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually around 20-25 minutes until it reaches a soft-serve consistency.
5. Add Mix-Ins:
In the last 5 minutes of churning, add in the candied pecans and chocolate chunks, making sure they’re evenly incorporated into the ice cream.
6. Freeze the Ice Cream:
Transfer the freshly churned ice cream into an airtight container and pop it in the freezer for at least 4 hours or until it’s nice and firm.
7. Serve:
When you’re ready to enjoy, scoop your rich, creamy brown butter ice cream into bowls or cones. Relish in the delightful combination of nutty flavors, sweet candied pecans, and chocolate chunks!
Enjoy your mouthwatering homemade brown butter ice cream with sweet and crunchy mix-ins! 🎉
Frequently Asked Questions
Can I Use Store-Bought Brown Butter?
Yes! If you can find it, store-bought brown butter can save you time. Just substitute the same amount as called for in the recipe, but keep in mind the flavor might differ slightly from freshly browned butter due to the way it’s processed.
How Can I Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer. Make sure to press a piece of parchment paper on the surface to minimize ice crystals. It should stay fresh for up to 2 weeks, although it’s best enjoyed sooner for optimal flavor and texture!
Can I Make This Ice Cream Dairy-Free?
Absolutely! Substitute the whole milk and heavy cream with canned coconut milk or any dairy-free milk of your choice. Just be sure to use a dairy-free butter alternative for the brown butter, and you’ll have a delicious dairy-free version!
What If I Don’t Have an Ice Cream Maker?
No worries! You can still make this ice cream by pouring the chilled mixture into a shallow container and placing it in the freezer. Stir it every 30 minutes for approximately 2-3 hours, until it reaches a creamy consistency. This will help break up any ice crystals that form!
