Browned butter is the key to this standout version of butter pecan ice cream.
Butter pecan is one of my all time favorite flavors.
Have you ever madebrown butterbefore?
Alison Bickel
It’s easy to do and makes the butter taste amazingly deep, rich, and nutty.
Why Toast the Nuts?
Toasting also crisps the pecans, keeping them from getting soggy in the finished ice cream.
Alison Bickel
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.
Add the brown sugar and salt.
Alison Bickel
Stir until the sugar completely melts.
Slowly add the milk, stirring to incorporate.
It will foam up initially, so double-check you are using a pan with high enough sides.
Alison Bickel
Heat until all of the sugar is completely dissolved.
Do not let boil or the mixture may curdle.
Then add the warmed egg mixture back into the saucepan with the remaining milk sugar mixture.
Alison Bickel
Add vanilla and stir until cool over the ice bath.
Chill the mixture thoroughly in the refrigerator.
While the oven is preheating, melt 1 tablespoon of butter.
Alison Bickel
Toss with pecans and a pinch of salt.
Set aside to cool.
Once cool, roughly chop the pecans and set aside.
Alison Bickel
Once the ice cream has been formed in the ice cream maker, it will be fairly soft.
Fold in the chopped pecans.
Alison Bickel
Alison Bickel
Alison Bickel
Alison Bickel
Alison Bickel
Alison Bickel
Alison Bickel