Butter pecan has always been one of my favorite ice cream flavors, thanks to my dad. It was early on in my life when he introduced me to the nutty and creamy goodness, and to this day, it is a treat that makes me think of him.
I’ve tried many versions of butter pecan ice cream over the years, and I have to say, this might just be the very best. Dad, I can’t wait to make you a batch of this next time you are here!
Brown Butter Pecan Ice Cream
Ingredients
- ½ cup brown sugar
- 2 tablespoons dry milk powder
- ¼ teaspoon xanthan gum
- 4 tablespoons butter
- ¾ cup pecans, chopped
- 1⅓ cups heavy cream
- 2 tablespoons light corn syrup
- 1⅓ cups whole milk
- ½ teaspoon sea salt
- ½ cup caramelized or blonde white chocolate, chopped (optional)
Instructions
- n a small bowl, mix together the brown sugar, milk powder, and xanthan gum until well combined.
- In a small medium saucepan over medium heat, melt butter continue to cook, stirring, until butter starts to get brown flecks throughout. Add pecans and cook, stirring, another 1-2 minutes, until mixture is nutty and fragrant. Turn heat to low and add cream. Keep mixture on low.
- Combine corn syrup and milk in a separate medium sauce pan over medium heat. Add sugar mixture from above and whisk until smooth. Cook, whisking frequently, until starting to simmer and sugar is dissolved, about 3-4 minutes. Remove from heat.
- Pour cream mixture into milk mixture, whisking to combine. Add salt and stir to combine. Let cool slightly. Transfer to an airtight container and refrigerate 6-24 hours*. Remove from refrigerator. Add to ice cream maker and freeze according to manufacturer’s instructions. Once ice cream is nearly frozen, add caramelized white chocolate chunks and continue churning until frozen.
Notes
*You can skip the chilling step if you are short on time, but the chilling period gives the creamiest and most flavorful ice cream.
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