Butter pecan is one of my all time favorite flavors. In this recipe the butter flavor comes in the custard base, achieved by browning the butter first before adding the other ingredients. Have you ever made brown butter before? It’s easy to do and makes the butter taste amazingly deep, rich, and nutty.
Why Brown the Butter?
The browned butter separates this spectacular butter pecan ice cream from the average butter pecan ice cream. When you brown butter, you toast the milk solids, adding a nutty flavor. It’s an easy step that gives it a sweeter, richer flavor - almost like caramel.
Store Ice Cream for Later
This fresh ice cream without any stabilizers is best in the first few days after making it. It may form ice crystals within a few days. You might be tempted to eat this entire batch of ice cream all in one sitting, but remember, it does serve 6 people.
What to Serve with Butter Pecan Ice Cream
This butter pecan ice cream is so good that it doesn’t need company, but if you want to pair it with something, we suggest these recipes.
Caramel sauce Homemade whipped cream Blondies Peach Cobbler Peach Blueberry Crumble PIe
6 large egg yolks 6 tablespoons unsalted butter 1 cup brown sugar 1/4 teaspoon salt 2 cups heavy cream 2 cups whole milk 1 teaspoon vanilla extract
Pecans:
1 cup pecans 1 tablespoon unsalted butter Pinch salt
Add the brown sugar and salt. Stir until the sugar completely melts. Then add the warmed egg mixture back into the saucepan with the remaining milk sugar mixture. Spread pecans out on a rimmed baking sheet and bake at 350°F for 10 minutes, until the pecans are lightly toasted. Set aside to cool. Once cool, roughly chop the pecans and set aside. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving.
