Go Back
brown butter pecan ice cream featured image

Brown Butter Butterscotch Pecan Ice Cream

Lisa Flinn
Rich and creamy homemade Brown Butter Butterscotch Pecan Ice Cream! Nutty, buttery, caramel-y custard studded with cinnamon scented toasted buttered pecans!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
For Chilling Custard 8 hours
Total Time 8 hours 50 minutes
Course Dessert
Cuisine American
Yields 1.5 Quarts

Equipment

  • Ice Cream Machine
  • Saucepan
  • Skillet
  • Mixing Bowls

INGREDIENTS

Brown Butter Pecan Ice Cream

  • 5 Tablespoons Unsalted Butter
  • ¾ Cup (150g) Dark Brown Sugar
  • 2 Cups (1 Pint | 473g) Heavy Cream
  • 1 ¼ Cup (284g) Whole Milk
  • 1 Teaspoon Sea Salt
  • 5 Large Egg Yolks
  • 1 Tablespoon (12g) Brown Sugar
  • 2 Teaspoon Vanilla Paste or Extract

Buttered Pecans

  • 1 Tablespoon Unsalted Butter
  • 1 ¼ Cups Raw Pecans
  • ½ Teaspoon Cinnamon optional

Instructions
 

  • 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 5 minutes. Be careful not to burn it.
    5 Tablespoons Unsalted Butter
  • Make Butterscotch Custard - Once the butter is browned, immediately add brown sugar, heavy cream, milk and salt to the pot. Over medium heat, and whisking until the brown sugar dissolves, bring mixture to a simmer. The mixture is ready when it reaches about 170°F (77°C). Be careful not to boil.
    ¾ Cup (150g) Dark Brown Sugar
    2 Cups (1 Pint | 473g) Heavy Cream
    1 ¼ Cup (284g) Whole Milk
    1 Teaspoon Sea Salt
  • Whip Yolks - 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.
    5 Large Egg Yolks
    1 Tablespoon Unsalted Butter
  • Temper the 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).
  • Add Vanilla - Turn the heat off and then stir in the vanilla extract or vanilla paste. 
  • Strain - Strain the custard into a clean bowl to ensure a smooth mixture.
  • Cool - Place plastic wrap directly onto the custard to prevent a skin from forming. Chill overnight or for at least 8 hours.
  • 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. Transfer onto a plate and allow to completely cool. Then roughly chop it if using whole pecans.
    1 Tablespoon Unsalted Butter
    1 ¼ Cups Raw Pecans
    ½ Teaspoon Cinnamon
  • Churn the Ice Cream - Pour chilled custard into your ice cream machine and follow the manufacturer’s directions. Mine took about 15 minutes.
  • 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.
  • Freeze - 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!!
Keyword brown butter, brown butter ice cream, butter pecan custard, butter pecan ice cream, butter pecans, butterscotch, butterscotch ice cream, cinnamon, toasted pecans
Did you try this recipe?Share your photo and tag us @shortstackkitchen on Instagram!