Brown Butter Butterscotch Pecan Ice Cream
Um, hello, Mother Nature! Are you out there? Did you leave us to our own devices?
Maybe you decided to retire. If so, it sure would have been nice to warn a sista! Hold on, are you on vacation? That must be it. You’re tanning on a pristine white beach sipping on a frozen cocktail with one of those cute umbrellas and fancy twirly straws, aren’t you?
Either way, it would have been nice to get someone to fill in while you’re gone. You know, a replacement!
It’s April 10th, and it’s hot. Not mild. Not warm. Hot! And, guess what? Friday it’s supposed to cool down again. Oh, and it just snowed two weeks ago. What’s up with that? The world is confused.
Could you hurry back? Thanks!
Since it’s smoldering hot outside, I have a frozen treat for you. Grab your ice cream maker, a scoop, and a few cones, because we’re making brown butter butterscotch pecan ice cream. Can get I get holla!
I’ve had my share of ice cream. I’ve made pineapple coconut ice cream. I’ve made chocolate banana cake batter shakes. Heck, I’ve even made a strawberry-pink champagne sorbet. Out of all the ice cream I’ve made and ate, this is my favorite.
This ice cream is the total package. It’s velvety smooth and extra creamy. It’s made with brown butter and scotch. Hello, that’s double the delicious. And, as if that weren’t enough, it’s loaded with buttery toasted pecans and topped with wet pecans. Drool!
Trust me, this won’t last long in your freezer. Enjoy!
- Ice Cream
- 5 1/2 tbs. salted butter
- 3/4 cup brown sugar
- 1/2 tsp. kosher salt
- 2 cups heavy cream, divided
- 3/4 cup whole milk
- 6 egg yolks
- 1/2 tsp. vanilla extract
- 1 tbs. scotch
- 1 cup buttered pecans, coarsely chopped
- Buttered Pecans
- 1 cup pecan halves
- 1 1/2 tbs. salted butter
- 1/4 tsp. kosher salt
- Wet Pecans
- 1 cup toasted pecans
- 1/3 cup maple syrup
- In a medium-sized saucepan over medium-low heat, add the salted butter. Simmer until brown and nutty, about 5 minutes. Stir in the brown sugar and salt. Whisk in 1 cup of heavy cream and the milk. Pour the remaining 1 cup of heavy cream into a large bowl and set a strainer on top.
- Allow the brown sugar and cream mixture to come to a simmer.
- In a separate bowl, add the egg yolks; whisk to combine. Slowly pour the warm milk mixture into the egg yolks, whisking constantly. Pour the warmed egg mixture back into the saucepan.
- Stir the mixture constantly over medium heat with a whisk until the mixture thickens and coats the back of a wooden spoon. Pour the custard through the strainer and whisk it into the cream. Add the vanilla and scotch.
- Place the mixture in an airtight container, then place a piece of plastic wrap directly on top of the custard. Place the lid on the container and refrigerate until completely cool.
- Freeze in your ice cream maker according to the manufacture’s instructions. When the ice cream is almost finished churning, add the buttered pecans. Mix with a rubber spatula before storing in the freezer.
- Top with wet pecans and dig in!
- Preheat oven to 350 degrees F.
- Melt the butter over medium-low heat in a skillet. Stir in the pecans until well coated, then sprinkle with salt.
- Spread the pecans evenly onto a baking sheet and toast in the oven for 10 minutes.
- Remove and let cool completely.
- Add the toasted pecans to a small bowl. Stir in maple syrup. Allow to sit for 1 hour at room-temperature. Store in an airtight container in the refrigerator for up to 1 month.