This ice cream is rich and creamy, made with nutty brown butter. It’s mixed with crunchy candied pecans and sweet chocolate chunks for a treat that’s hard to resist!
What I love most is how easy it is to make. Just whip it up, freeze it, and enjoy! It’s perfect for hot days or any time you want a little fun in a bowl.
Key Ingredients & Substitutions
Unsalted butter: This is key for the rich brown butter flavor. If you only have salted butter, you can still use it, but reduce the added salt in the recipe.
Heavy cream: Heavy cream gives that creamy texture. If you want a lighter option, you can use half-and-half, but it won’t be as rich.
Pecans: Chopped pecans add crunch and sweetness. For a nut-free option, try using sunflower seeds or crushed cookies instead!
Chocolate chunks: I love using dark chocolate for its rich flavor, but milk chocolate or even white chocolate works too! Feel free to swap in your favorite type.
How Do You Make Brown Butter Without Burning It?
Making brown butter is all about patience. Keep the heat on medium, and gently stir the butter as it melts. Watch closely as it changes color. Once it turns golden brown and releases a nutty aroma, take it off the heat right away. This usually takes about 5-7 minutes—don’t rush it!
- Use a light-colored saucepan; it helps you see the color change better.
- Keep swirling the pan; this helps heat circulate evenly.
- Once brown, immediately pour it into a bowl to stop the cooking process. Remember, carryover heat can continue to cook it!
Enjoy making this delicious ice cream!
Easy Brown Butter Ice Cream With Candied Pecans And Chocolate Chunks
Ingredients You’ll Need:
- 1 cup unsalted butter
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup pecans, chopped
- 1/2 cup granulated sugar (for candied pecans)
- 1/2 cup chocolate chunks or chips
How Much Time Will You Need?
This scrumptious ice cream will take about 20 minutes of active preparation time, plus chilling and freezing time. Plan for at least 4 hours to chill the ice cream base and an additional 4 hours to freeze it until firm. Total time: around 8 hours—but trust me, it’s worth the wait!
Step-by-Step Instructions:
1. Prepare the Candied Pecans:
Start by heating a skillet over medium heat and adding 1/2 cup of granulated sugar. Stir it constantly until it melts and turns a beautiful golden amber color. Quickly add the chopped pecans and stir to coat them in the melted sugar. Once coated, spread them out onto a piece of parchment paper to cool and harden. Don’t forget to roughly chop them once they’re cool!
2. Make the Brown Butter:
Next, in a medium saucepan, melt the unsalted butter over medium heat. Keep cooking and swirling the pan occasionally until it transforms into a golden brown color and you can smell that delicious nutty aroma—this should take about 5 to 7 minutes. Once it’s done, remove it from the heat and set it aside to cool slightly.
3. Prepare the Ice Cream Base:
In a mixing bowl, whisk together the egg yolks and 3/4 cup of granulated sugar until the mixture becomes pale and slightly thickened. In a separate saucepan, combine the heavy cream, whole milk, and salt. Heat the mixture over medium heat until it just begins to simmer. Gradually pour the warm cream mixture into the egg yolk mixture while whisking continuously to temper the eggs. Pour everything back into the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon (about 170°-175°F or 77°-80°C). Make sure not to let it boil!
4. Combine and Chill:
Once thickened, remove the custard from the heat and stir in the brown butter and vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl to catch any lumps. Cover the bowl and chill the mixture in the refrigerator for at least 4 hours (or overnight). This chill time is essential for the best flavor and texture!
5. Churn the Ice Cream:
When your custard has chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20 to 25 minutes until the mixture thickens up nicely.
6. Add Mix-Ins:
During the final minutes of churning, add the candied pecans and chocolate chunks. This way, they will be evenly distributed throughout your ice cream!
7. Freeze and Serve:
Transfer your delicious ice cream into an airtight container and freeze for at least 4 hours, or until it’s firm enough to scoop. When you’re ready to indulge, serve it up in bowls or cones and enjoy the rich, nutty flavor with delightful crunchy bits of pecans and chocolate! You’re going to love this homemade treat!
Enjoy your Easy Brown Butter Ice Cream with Candied Pecans and Chocolate Chunks!
FAQ for Easy Brown Butter Ice Cream With Candied Pecans And Chocolate Chunks
Can I Use Another Type of Nut Instead of Pecans?
Absolutely! If you have a nut allergy or simply prefer a different flavor, you can substitute pecans with walnuts, almonds, or even a mix of your favorite nuts. Just be sure to adjust the amount based on your preference!
How Can I Make This Recipe Dairy-Free?
No problem! Use a dairy-free butter substitute for the brown butter (like vegan butter) and replace the heavy cream and milk with coconut cream and almond milk. The texture may be slightly different, but it will still be delicious!
What’s the Best Way to Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer for up to 2 weeks. To keep it creamy, press a piece of plastic wrap directly on the surface of the ice cream before sealing the container. This helps prevent ice crystals from forming!
Can I Add More Chocolate or Other Mix-Ins?
Definitely! Feel free to add extra chocolate chunks or mix in other goodies like crushed cookies, caramel swirls, or dried fruit during the last few minutes of churning. Just be cautious not to overload it, as this can impact the texture!
