Rich and creamy homemade Brown Butter Butterscotch Pecan Ice Cream! A brown butter and dark brown sugar custard studded with cinnamon scented buttered pecans! A combination that's simply irresistible!
This Butterscotch Pecan Ice Cream is one of my favorite homemade frozen custards and I know you will love it too! The texture is so creamy and smooth and the flavors are out-of-this-world! Nutty, buttery and caramel-y!
For more delicious churned ice cream recipes, be sure to check out our Chocolate Ice Cream with Oreos and Marshmallow, Rocky Road Ice Cream, and Raspberry Cheesecake Ice Cream!
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Ingredient Notes
- Butter - You can't have butterscotch ice cream without butter! We are making this frozen custard even more special by browning the butter first.
- Pecans - The star of the show! Raw pecans are toasted in a pan with a little bit of butter and cinnamon.
- Cinnamon (optional) - This is an optional ingredient, but highly recommend it. Just adds a hint of cinnamon flavor which works with pecans so nicely.
- Heavy Cream – We’ll be using a higher ratio of heavy cream to whole milk to add richness. The fat coats the ice crystals and prevents them from enlarging, thus creating a smoother and creamier texture.
- Whole Milk – Stick to full-fat whole milk for best results.
- Dark Brown Sugar – Dark brown sugar is best as it has more flavor, but you can also use light brown sugar.
- Salt – Use sea salt not iodized salt (table salt).
- Egg Yolks – This recipe calls for 5 large egg yolks, which I find is the perfect amount of richness. I’ve experimented with 3 and 4 yolks and it totally works too.
- Vanilla – Use good quality vanilla paste or vanilla extract for the best results.
*See recipe card for quantities.
Step By Step Instructions
Here are step-by-step photos and instructions on how to make this Brown Butter Butterscotch Pecan Ice Cream! Find the detailed instructions in the recipe card at the end of this post.
Hint: Before you start…if your ice cream machine comes with a freezer bowl, make sure to freeze the bowl overnight! The bowl is properly frozen and ready to use when you don’t hear any liquid sloshing around when you shake it.
Step 1. Toast your Pecans – Add butter, pecans and cinnamon to a skillet and toast over medium heat for about 4 minutes. Make sure to stir frequently so the pecans do not burn. Pour into a plate and allow to cool.
Step 2. Make Butterscotch Custard - In a saucepan, brown your butter over medium heat.
Step 3. Once browned, add brown sugar.
Step 4. Add milk, heavy cream and salt and bring to a simmer. The mixture is ready when it reaches about 170°F (77°C). Be careful not to boil.
Step 5. In a medium bowl, add egg yolks and a tablespoon of brown sugar and whisk until the yolks thicken and become a pale yellow. You can whisk by hand or with an electric mixer.
Step 6. Temper your Yolks - By now, the cream/milk mixture should be ready. Slowly drizzle ¼ cup of the warm cream/milk mixture to the yolks, while whisking continuously. Repeat 3 more times.
Step 7. Pour the tempered yolk mixture back into the pot, making sure to whisk continuously. Turn the heat back on to medium/low and bring the mixture back to 170ºF (77ºC).
Hint: No thermometer? No Problem! When heating the milk/cream/sugar mixture, simmer until you see tiny bubbles on the side of the saucepan. After cooking the custard with the egg yolks, the mixture is ready when it thickens and coats the back of a spoon.
Step 8. Turn the heat off and then stir in the vanilla extract or vanilla paste.
Step 9. Strain the custard into a clean bowl to ensure a smooth mixture.
Step 10. Place plastic wrap directly onto the custard to prevent a skin from forming. Chill overnight or for at least 8 hours.
Step 11. Churn your Custard - Pour the chilled custard into your ice cream machine and follow the manufacturer’s directions.
Hint: Depending on your ice cream machine, your churning time will vary! I have this Cuisinart Ice Cream Maker (this is not an affiliate link) and it took about 15 minutes to finish churning.
Step 12. Once the ice cream thickens and resembles soft serve, add the chopped buttered pecans. Churn for a few more minutes or until the pecans are incorporated.
Step 13. Transfer churned ice cream into a container (I used an 8×4 inch loaf pan). Tightly cover and freeze your ice cream for at least 4 hours. Dig in and enjoy!!
Variations
- Extra Add-Ins - Try adding toffee bits, butterscotch chips, caramelized white chocolate, Golden Oreo cookie pieces, Biscoff cookies or cinnamon graham crackers.
- Caramel - Serve with homemade salted caramel or swirl it into the ice cream for the ultimate treat!
- Other Nuts - Not a fan of pecans? You can use walnuts, almonds or even pistachios. You can also omit nuts completely.
Equipment
- Ice Cream Machine – I use this Cuisinart Ice Cream machine (this is not an affiliate link)
- Thermometer – Not essential, but helpful!
Storage
- Homemade ice cream is best eaten within a week, although I doubt it would last that long! For best results, store in an airtight container to prevent ice crystals from forming.
Expert Tips
- Freeze your ice cream bowl ahead of time – If your ice cream machine has a freezer bowl, store it in the freezer the night before to ensure that it freezes properly.
- Use full-fat ingredients - The combination of whole milk and heavy cream creates the creamiest texture.
- Cold is key – Your ice cream base should always be fully chilled before adding to your machine. At least 8 hours or up to 48 hours. I love to make it the day before.
- Store your ice cream properly – Store ice cream in an airtight container to prevent ice crystals from forming.
FAQ
Not quite. Butterscotch ice cream gets it flavor from dark brown sugar, whereas, butter pecan is a sweet vanilla ice cream loaded with pecans.
Yes, you do. If you do not have an ice cream machine, try these no-churn ice cream instead!
S’mores Ice Cream
Biscoff Pumpkin Spice Ice Cream
Mint Oreo Ice Cream
While having a thermometer is helpful, however, you can still make the custard base without one! When heating the milk/cream/sugar mixture, simmer until you see tiny bubbles on the side of the saucepan. After cooking the custard with the egg yolks, it’s ready when it thickens and coats the back of a spoon.
Custard style ice cream contains egg yolks in the base. Regular ice cream or “Philadelphia” style ice cream only contains, milk, cream and sugar.
You can make a meringue based dessert, like my Mini S’mores Tarts, Black Forest Eton Mess or Lavender Blackberry Pavlova with your leftover egg whites!
More Ice Cream Recipes
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📖 Recipe
Brown Butter Butterscotch Pecan Ice Cream
- Total Time: 35 Mins Prep + Overnight Chilling
- Yield: 1.5 Quarts
Description
Rich and creamy homemade Brown Butter Butterscotch Pecan Ice Cream! Nutty, buttery, caramel-y custard studded with cinnamon scented toasted buttered pecans!
Ingredients
Buttered Pecans
- 1 Tablespoon Unsalted Butter
- 1 ¼ Cups Raw Pecans
- ½ Teaspoon Cinnamon (optional)
Brown Butter Pecan Ice Cream
- 5 Tablespoons Unsalted Butter
- ¾ Cup + 1 tablespoon (150g + 12g) Dark Brown Sugar, divided
- 2 Cups (1 Pint | 473g) Heavy Cream
- 1 ¼ Cup (284g) Whole Milk
- 1 Teaspoon Sea Salt
- 5 Large Egg Yolks
- 2 Tsp Vanilla Paste or Extract
Instructions
-
Toast your Pecans – Add butter, pecans and cinnamon to a skillet and toast over medium heat for about 4 minutes. Make sure to stir frequently so the pecans do not burn. Pour into a plate and allow to completely cool. Then transfer to an airtight container and set aside until needed.
-
Make the Brown Butter - In a light colored saucepan and over medium heat, add unsalted butter. Swirl the pan and keep the butter moving around constantly. Once completely melted, the butter will foam and sizzle and gradually start to brown and deepen in color. You'll notice a nutty aroma and tiny brown specks at the bottom of the pan. The whole process should take about 4 to 5 minutes. Be careful not to burn it.
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Make Butterscotch Custard - Once butter is browned, immediately add brown sugar, milk, heavy cream and salt and bring mixture to a simmer. Whisk until brown sugar dissolves. The mixture is ready when it reaches about 170°F (77°C). Be careful not to boil.
-
Meanwhile, in a medium bowl, add egg yolks and a tablespoon of brown sugar and whisk until the yolks thicken and become a pale yellow. You can whisk by hand or with an electric mixer.
-
Temper your Yolks - By now, the cream/milk mixture should be ready. Slowly drizzle ¼ cup of the warm cream/milk mixture to the yolk/chocolate mixture, while whisking continuously. Repeat 3 more times.
- Pour the tempered yolk/chocolate mixture back into the pot, making sure to whisk continuously. Turn the heat back on to medium/low and bring the mixture back up to 170ºF (77ºC).
- Turn the heat off and then stir in the vanilla extract or vanilla paste.
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Strain the custard into a clean bowl to ensure a smooth mixture.
-
Place plastic wrap directly onto the custard to prevent a skin from forming. Chill overnight or for at least 8 hours.
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Churn your Ice Cream - Pour chilled custard into your ice cream machine and follow the manufacturer’s directions. Mine took about 15 minutes.
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Once the ice cream thickens and resembles soft serve, add the chopped buttered pecans. Churn for a few more minutes or until the pecans are incorporated.
-
Transfer churned ice cream into a container (I used an 8×4 inch loaf pan). Tightly cover and freeze your ice cream for at least 4 hours. Dig in and enjoy!!
- Prep Time: 20 Minutes
- Cook Time: 15 Minutes
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