Brown Butter Pecan Ice Cream

This is another episode in my love affair with pecans. Although, I did think that this recipe used a few too many pecans in the end product for my liking. This ice cream is so creamy, that you almost want to enjoy it without the crunchiness of the nuts. It is easy to add fewer pecans at the end, or to stick with the full 1/2 cup. I will leave it up to you.

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I guess it’s pretty obvious that it will be a creamy ice cream when you take some milk, cream, and eggs, then add butter to it. This takes the butter pecan ice cream to a new level! I added a few ingredients and steps to the recipe from Bi-Rite because I wanted to give it the usual vanilla base while throwing in some extra nut flavor like I did with my hazelnut ice cream.

Directions for Brown Butter Pecan Ice Cream

Adapted from Bi-Rite Creamery

  • 4 egg yolks
  • 3/4 cup sugar
  • 2 cups heavy cream
  • 1/4 cup (4 Tablespoons) butter
  • 1/2 cup milk
  • Pinch of salt
  • 1 Tablespoon vanilla extract
  • 1 vanilla bean, split down the middle
  • 1 cup chopped toasted pecans

Begin by making brown butter in a medium saucepan.

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This means heating the butter over medium heat until it begins to brown like you see above. Add the cream, and stir it before

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adding the milk, salt, and half of the sugar.

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Bring the mixture to 170 degrees, then add in the vanilla bean and half of the pecans.

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Cover and allow to sit for at least 30 minutes, and up to one hour.

Whisk together the remaining sugar and the egg yolks. Add some of the warm butter/cream mixture to the egg yolks to temper the eggs. Add all of it back into the saucepan and bring to 180 degrees. Strain the base through a fine-mesh strainer into a bowl set in an ice bath. Allow to cool, and add the vanilla bean back in, before chilling in the fridge for at least 2 hours.

Add the vanilla extract and remove the bean before churning the ice cream.

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Add the remaining pecans near the end of churning, or stir them in right after.

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Freeze or enjoy as soft serve ice cream.

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Directions for Brown Butter Pecan Ice Cream (without pictures)

Adapted from Bi-Rite Creamery

  • 4 egg yolks
  • 3/4 cup sugar
  • 2 cups heavy cream
  • 1/4 cup (4 Tablespoons) butter
  • 1/2 cup milk
  • Pinch of salt
  • 1 Tablespoon vanilla extract
  • 1 vanilla bean, split down the middle
  • 1 cup chopped toasted pecans

Begin by making brown butter in a medium saucepan. This means heating the butter over medium heat until it begins to brown. Add the cream, and stir it before adding the milk, salt, and half of the sugar. Bring the mixture to 170 degrees, then add in the vanilla bean and half of the pecans. Cover and allow to sit for at least 30 minutes, and up to one hour.

Whisk together the remaining sugar and the egg yolks. Add some of the warm butter/cream mixture to the egg yolks to temper the eggs. Add all of it back into the saucepan and bring to 180 degrees. Strain the base through a fine-mesh strainer into a bowl set in an ice bath. Allow to cool, and add the vanilla bean back in, before chilling in the fridge for at least 2 hours.

Add the vanilla extract and remove the bean before churning the ice cream. Add the remaining pecans near the end of churning, or stir them in right after. Freeze or enjoy as soft serve ice cream.

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6 thoughts on “Brown Butter Pecan Ice Cream

  1. I need to pick up a thermometer before I can make any of your recent ice cream recipes! I am still planning on a fancy night for Mike’s make-up birthday since we both had the stomach flu on his actual birthday. Even if it’s two months later. I think it is going to be your last ice cream recipe with his favorite cookie, Oreos, mixed in and the Momofuku layered birthday cake. I ordered the sheet pan and six inch ring and the acetate collars. Now I just need to find the acid or sour salt as they called it. Oh, and glucose, but I think I can get glucose at Hobby Lobby or Michaels since Wilton makes some. This is going to end up being a $60 birthday cake after the cookbook and supplies are purchased. I have a feeling it will be worth it though.

    • lol. Have fun! You can use corn syrup instead of the glucose, and I think you could leave out the citric acid since it’s just a pinch. It’s up to you, though! And for the thermometer, you can tell without a thermometer. Basically, for 170 degrees, if you use a wooden spoon, the mixture will be thick enough that you can make a trail on the back of the spoon with your finger. It will also be noticeably steamy. For the final temp, it takes about 3-5 minutes after you add the eggs in while on medium heat.

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