Brown butter butterscotch pecan ice cream social media images

Butterscotch Pecan Ice Cream

Course: Desserts, Frozen Desserts
Cuisine: American, Worldwide
Keyword: Brown Butter, Butterscotch, Ice Cream, Pecans
Prep Time: 1 hour 10 minutes
Cook Time: 30 minutes
Churning time / Chilling time: 8 hours
Servings: 6 1 cup servings
Calories: 831kcal
Author: Dini @ The Flavor Bender
Butterscotch pecan ice cream with brown butter - brown butter and pecan flavor infused throughout the ice cream, this is the BEST butter pecan ice cream ever!
EASY - Easy recipe for a novice. Requires one extra technique. Requires an Ice cream machine.
Common Measurement Conversions
Print Recipe

Equipment

  • Ice Cream machine
  • Cooking thermometer

Ingredients

Brown Butter

  • 1 cup unsalted butter You will only be using 2 - 3 tbsp of brown butter

Caramelized Butter Pecan

  • 14 oz pecans I used pecan halves, but you can use pecan pieces too
  • 2 tbsp of the leftover butter or 2 tbsp unsalted butter
  • 3 tbsp dark brown sugar or raw sugar

Butterscotch pecan ice cream (Butter Pecan Ice cream)

  • 2 - 3 tbsp brown butter with caramelized milk solids (from above)
  • 5 egg yolks
  • 3 tbsp molasses or dark corn syrup
  • ¾ cup brown sugar or raw sugar
  • ¾ tsp sea salt or kosher salt
  • 1 tbsp vanilla extract
  • 1 ½ cups full cream milk
  • 1 ½ cups whipping cream

Instructions

Brown Butter

  • Cut the butter into smaller pieces and place them in a non-stick saucepan. Heat over medium / medium high heat to melt the butter. Keep cooking the butter until the milk solids turn dark golden in color (stage 3 in attached image). Remove the butter from the pan and transfer into a bowl, and allow the milk solids to settle to the bottom. Skim off the melted butter until you ONLY have caramelized butter solids, and about 2 tbsp of butter liquid. Do not throw away the butter liquid.
    Stages of making brown butter
  • Transfer the brown butter (milk solids + 2 tbsp of butter liquid) back into the saucepan and set aside until you’re ready to make the ice cream base.

Caramelized Toasted Butter Pecans

  • Heat 2 tbsp of the skimmed off butter liquid in a non-stick pan. When the butter is heated, add the 10 oz pecans and toss until nicely toasted. This can take between 5 - 15 minutes depending on your stove.
  • Once pecans are toasted, remove about a ¼ of the pecans from the pan (about 4 oz / 115 g). Set this aside for the custard base.
  • Sprinkle the 3 tbsp sugar over the remaining pecans in the pan. Keep moving the pecans around in the hot pan until the sugar dissolves and lightly coats the pecans.
  • Immediately transfer the pecans onto a parchment paper or plate, to cool down.
  • Chop the pecans into smaller pieces, and store in an air-tight container.

Brown butter butterscotch pecan ice cream

  • Heat the caramelized butter solids in the saucepan until warm (not hot). Then remove from the heat.
  • Add the ¾ cup of brown sugar, 3 tbsp molasses, ¾ tsp salt, 1 tbsp vanilla extract, and the 5 egg yolks into the saucepan. Whisk well until you have a thick, emulsified paste. There will be undissolved sugar in the paste, which is OK, but there should not be any yolk clumps.
  • Add the 1 ½ cups milk and 1 ½ cups cream into the paste while whisking to make sure it mixes really well. Now add the 4 oz toasted pecans to the milk as well.
  • Heat the custard over medium heat while whisking frequently. Heat until the mixture registers at 165 - 170°F, or starts steaming (but not boiling).
  • Remove the custard from the heat and let it cool down to room temperature. Cover and refrigerate overnight.
  • Next day, scoop out the pecans in the custard using a slotted spoon.
  • Whisk the remaining custard (to mix all the caramelized milk solids) and pour into your ice cream maker. Churn the ice cream according to manufacturer's instructions.
  • During the last 2 - 5 minutes of churning, add the chopped caramelized butter pecans and let them mix into the ice cream.
  • Transfer the ice cream into a container and freeze for at least 4 hours until frozen.
  • Serve as is, or with extra chopped pecans. Enjoy!

Nutrition

Serving: 1cup | Calories: 831kcal | Carbohydrates: 52g | Protein: 10g | Fat: 68g | Saturated Fat: 23g | Cholesterol: 266mg | Sodium: 120mg | Potassium: 526mg | Fiber: 5g | Sugar: 45g | Vitamin A: 1395IU | Vitamin C: 0.9mg | Calcium: 210mg | Iron: 2.3mg