brown butter & candied pecan ice cream
Let’s call this ice cream the adult version of butter pecan. With layers of flavor from brown butter, brown sugar, maple syrup, and a bit of whiskey, I’m sure it’s no surprise that I’ve made three rounds in as many days. Tossing in a handful of dangerously delicious candied pecans doesn’t hurt either. Have you placed your ice cream bowl in the freezer yet?
The quick non-custard base freezes to a beautifully smooth and creamy texture thanks to a bit of cornstarch and maple syrup, which help to absorb water from the mixture and minimize ice crystals. You’ll have more candied pecans than you need to mix into the ice cream; I’m certain you’ll find them as tempting as I do!
Brown Butter & Candied Pecan Ice Cream
- Yield: 3 cups
Ingredients
Ice Cream
- 2 Tbsp unsalted butter
- 4 tsp cornstarch
- 2 cups half-and-half, divided
- 2/3 cup light brown sugar
- 1 Tbsp maple syrup
- 1 Tbsp whiskey
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Candied Pecans
- 6 Tbsp light brown sugar
- 1/4 tsp cinnamon
- 1 large egg white, at room temperature
- 1/4 tsp vanilla extract
- 1 cup pecans
- sea salt
Instructions
- Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour brown butter in a glass measuring cup and let settle; pour off clarified butter and return brown butter solids to saucepan.
- Whisk together cornstarch and 2 tablespoons half-and-half in a small bowl; set aside. Add remaining half-and-half, brown sugar, maple syrup, whiskey, vanilla, and salt to saucepan; bring to a boil over medium-high heat. Stir constantly for 4 minutes; reduce heat to low and whisk in cornstarch mixture. Cook for 1 more minute, until mixture resembles a thick milk shake. Remove from heat and cool to room temperature, then cover and chill for 6 hours in the refrigerator.
- For the candied pecans, preheat oven to 275°F and line a rimmed baking sheet with parchment paper. Combine brown sugar and cinnamon in a large ziplock bag. Whisk egg white and vanilla in a small bowl until frothy (about 1 minute); add pecans and toss to coat. Remove pecans with a slotted spoon and add to brown sugar mixture; seal ziplock bag and toss to coat pecans. Spread pecans in an even layer on prepared baking sheet. Bake for 30 minutes, stirring halfway through, until dry to the touch. Sprinkle with sea salt and let cool completely.
- Pour chilled ice cream mixture into frozen cylinder of ice cream maker; freeze according to manufacturer’s instructions. In the last minute of freezing, mix in 1/2 cup of candied pecans, coarsely chopped. Spoon mixture into a freezer-safe container and place in the freezer for several hours, until firm.
Nutrition
- Serving Size: 1/2 cup
- Calories: 285
- Carbohydrates: 35
35 comments
For some reason, despite the brutal winter weather, I’ve been craving ice cream (and doughnuts!). Maybe this will take care of the first part. 😀
Does cornstarch really help deter ice crystals? I’ll have to remember that tip!!
One of my faces! And with whiskey, even better!
Wrote faves and auto corrected to faces! Argh! 🙂
Laura, you make most delicious ice cream flavors! This is a very nice after dinner dessert!
What a lovely combination of flavours, and an interesting recipe too, Laura!
Love the flavour combinations here. And your photos are so lovely!
Oh my WORD. I need this ice cream business, now.
Ooh how much do I love candied pecans? You somehow made them even more addictive Laura!
I wish it were possible to live on ice cream like this.
Incredible, Laura! I just love this flavor combo with whiskey…LOVE. IT. I adore butter pecan ice cream. 🙂 Cannot wait to make! Pinning!
Such a scrumptious combination. I’d be quite tempted to top it with a hot chocolate & bourbon sauce.
Candid pecans are amazing!! This looks incredible, Laura!
Laura, I’m proud of you making ice cream already..I’m itching to get my mixer out, soon..soon 🙂
LOVE LOVE LOVE THIS. I just bought that exact ice cream scooper
Oh my goshhhh – you completely upped the level on butter pecan ice cream with brown butter. I want a large bowl of this now!!
no lie, butter pecan is one of my fave ice cream flavors that i had forgotten all about. i’ve been playing with ice cream, despite the cold, this winter and an adult version of this classic is so genius. bravo!
This is for-real genius, Laura. I am drooling!
Amazing Laura, just amazing. I”m going to check if my ice cream bowl is in the freezer, this is a must make! Pinning!
Even though it is FREEZING here, I still want this ice cream! My favorite flavors are all there. Time to get out my ice cream maker!
There is something enticing about eating a frozen dessert when it is the bitter cold of winter. It seems we are engulfed in the season to the core of our beings. And what a way to scoop up winter, the Brown Butter Candied Pecan Ice Cream is comforting enough to boldly ask for a second helping!
I could definitely have a bowl of this ice cream in 20 degree weather!
I love the idea of adult version of one of my favorite ice cream flavors! Everything in this recipe has me hungry, YUM! Hugs, Terra
Oh. My. Gosh. This is my favorite thing ever. Amazing post, Laura! xx
P.S. Sorry it’s been a while – I’ve just been busy playing with my kiddos 😉
An adult version of butter pecan?! Yeah! Fun! I prefer to consume my alcohol in the form of sweets so I like this idea. 😀
Wowzers! This looks and sounds completely divine!
Oh this looks luscious, Laura! Butter pecan was my Dad’s favorite ice cream and I really love it, too. I don’t know how those pecans made it into the ice cream, though! They look just addictive on their own!
Yum, I really must try this recipe! Looks absolutely heavenly!
I’m not sure I’d have enough candied pecans left to make the ice cream! They look phenomenal…as does the finished product!
Now this is an ice cream flavor I have to try! Looks delicious!!
This looks amazing Laura! My husband would LOVE this I will have to make it for him!
Wow, Laura! This sounds incredible! I love that it doesn’t have a cooked custard base. I’m sure I would have no trouble eating the extra pecans, too.
This is just incredible, love the candied pecans!
I know it’s winter and bitterly cold and having ice cream should not even cross my mind. But, after seeing your beautiful pictures… all i want to do now is make a batch of this ice cream and eat it all in one sitting…hahah 😉 Pinned 🙂
I’ve had a bee in my bonnet to make pecan praline and love the look of the texture of yours. Such a favourite ice cream flavour of mine.
Brown butter in ice cream??! Oh yeah!