This easy brown butter ice cream is creamy and filled with crunchy candied pecans and rich chocolate chunks. It’s a delightful treat for any ice cream lover!
Making this ice cream is fun and simple! The best part? The brown butter adds a yummy nutty flavor that makes every bite special. Grab your spoon, it’s time to scoop some happiness! 😋
Key Ingredients & Substitutions
Pecans: These are the star of the show for their crunchy texture. If you’re nut-free, you can use sunflower seeds or skip the nuts altogether for a smooth ice cream.
Brown Butter: This adds a rich nuttiness. If you’re in a pinch, you can use regular melted butter, but you’ll miss that deep flavor. Take your time with browning; it’s worth it!
Heavy Cream and Whole Milk: For a creamy texture, you’ll need these. If you’d like a lighter version, use half-and-half or a non-dairy milk like coconut milk. Consistency may vary slightly.
Chocolate Chunks: Semi-sweet chocolate is delicious, but feel free to swap in dark chocolate or even white chocolate if you prefer a sweeter touch!
How Do You Perfectly Prepare Brown Butter?
Making brown butter is simple, but it requires attention! The key is to keep an eye on the pan and listen for the butter’s sizzle. Start with medium heat and stir regularly, scraping up the browning bits from the bottom. Here’s how:
- Melt unsalted butter in a skillet over medium heat.
- Watch as it foams and starts to color. The liquid will smell nutty and delicious.
- As soon as it turns golden brown (and stops foaming), remove from heat to prevent burning.
Taking a moment to cool it slightly before adding to your base works wonders, allowing flavors to develop even more.
What’s the Best Way to Temper Eggs?
Tempering eggs is key to avoid scrambling them in your hot mixture. Start by whisking the egg yolks. Then, slowly add a little of the warm cream mixture to the yolks while whisking constantly. This warms the yolks gently. Gradually add in the rest of the cream to achieve the right temperature without cooking the eggs. This results in a smooth custard base for the ice cream!
Easy Brown Butter Ice Cream with Candied Pecans and Chocolate Chunks
Ingredients You’ll Need:
For the Candied Pecans:
- 1 cup pecan halves
- 1/2 cup granulated sugar
For the Ice Cream Base:
- 4 tablespoons unsalted butter (for brown butter)
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
For the Add-ins:
- 1/2 cup semi-sweet chocolate chunks
How Much Time Will You Need?
This delicious ice cream takes about 20 minutes of active preparation time, and then you’ll need to chill it for at least 4 hours (or overnight) to let those flavors marry. Plus, a few hours for freezing after churning. Altogether, expect to dedicate around 6 hours, but it’s totally worth the wait!
Step-by-Step Instructions:
1. Make Candied Pecans:
In a non-stick skillet, heat 1/2 cup sugar over medium heat until it starts to melt and turns a golden caramel color. It can go from perfect to burnt quickly, so keep an eye on it! When it’s ready, stir in the pecan halves to coat them in the caramel. Quickly spread the candied pecans on parchment paper to cool and harden. Once they are cool, chop them nicely and set aside!
2. Prepare Brown Butter:
In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Keep cooking it, swirling the pan occasionally, until it turns golden brown and gives off a nutty aroma—this should take about 4-5 minutes. Be careful not to let it burn! Once browned, remove it from the heat and allow it to cool slightly.
3. Make the Ice Cream Base:
In a different saucepan, combine 2 cups of heavy cream, 1 cup of whole milk, and 3/4 cup of sugar. Heat this mixture until the sugar is completely dissolved and it’s warm (but not boiling). While that heats up, whisk the 4 egg yolks in a bowl until smooth. Gently pour a little bit of the hot cream mixture into the yolks while whisking constantly. This is called tempering, and it keeps the eggs from cooking too quickly! Gradually mix the yolk mixture back into the saucepan with the cream. Cook, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (around 170-175°F or 77-80°C). Remove from heat!
4. Combine Brown Butter and Ice Cream Base:
Now, stir the cooled brown butter into the mixture you just made. Add 1 teaspoon of pure vanilla extract and mix well to incorporate everything. Let the cream mixture cool to room temperature, then pop it in the refrigerator until completely chilled, ideally for at least 4 hours or overnight.
5. Churn and Add Mix-ins:
Once the mixture is nice and cold, pour it into your ice cream maker and churn according to the manufacturer’s instructions. When it’s nearly finished churning, add in those chopped candied pecans and chocolate chunks.
6. Freeze:
Transfer your freshly churned ice cream into a lidded container and place it in the freezer for at least 2 hours. This will firm it up and make it scoopable.
7. Serve and Enjoy:
Finally, scoop your creamy brown butter ice cream packed with candied pecans and chocolate chunks into bowls or cones. Enjoy your delicious creation!
This recipe yields about 1 quart of rich ice cream that’s bursting with buttery, nutty flavors and delightful crunchy textures. Perfect for sharing or keeping all to yourself!
FAQ for Easy Brown Butter Ice Cream with Candied Pecans and Chocolate Chunks
Can I Make This Ice Cream Without an Ice Cream Maker?
Yes! If you don’t have an ice cream maker, pour the chilled mixture into a lidded container and freeze it. Every 30 minutes, stir vigorously with a fork for the first 2-3 hours to help incorporate air until it’s firm. This technique mimics churning and will give you a creamy texture.
How Can I Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer. It will keep well for about 2-3 weeks. To prevent ice crystals from forming, press a piece of parchment paper against the surface before sealing the container.
What Should I Do If I Don’t Have Pecans?
No pecans? No problem! You can use walnuts or almonds as a substitute, or even skip the nuts if you prefer a nut-free version. Alternatively, you could mix in crushed cookies or sprinkles for a different texture!
Can I Use Different Types of Chocolate?
Absolutely! You can use any type of chocolate you like—dark chocolate, milk chocolate, or even white chocolate for a sweeter option. Just make sure it’s chopped into similar-sized pieces to mix evenly in the ice cream.
