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!
Brown Butter Butterscotch Pecan Ice Cream
- 5 and 1/2 tablespoons salted butter
- 3/4 cup brown sugar
- 1/2 teaspoon kosher salt
- 2 cups heavy cream, divided
- 3/4 cup whole milk
- 6 egg yolks
- 1/2 teaspoon vanilla extract
- 1 tablespoon scotch (or bourbon)
- 1 recipe buttered pecans, coarsely chopped
- 1 cup pecan halves
- 1 and 1/2 tablespoons salted butter
- 1/4 teaspoon kosher salt
- 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.
29 Comments on “Brown Butter Butterscotch Pecan Ice Cream”
Haha the weather may be confusing but this gorgeous ice cream is far from – I know I want a huge sundae glass right now :D
I’m in love with this ice cream! Can’t wait to make it. I will take hot weather in a heartbeat. Even just for a day. It is rainy and cold and depressing and horrible here and it doesn’t really look like it’s gonna get better. April showers bring May flowers.
Rain, boo! Thanks for the lovely comments, Laura!
Holla! pass me a scoop or two! Also, yeah the weather is weird. Warm during the day yesterday and I walked home all of a sudden cold!
Don’t get me started on this lousy spring this year… Got teased with 70’s now were smack down to 30’s… Yeah… Anyhow, these ice cream would make everything better. :)
Umm, what? This ice cream, this is awesome. I want to take a bath in it. I want to swim in it, and then die happily of hypothermia.
That was a bit weird, but I don’t care.
Weird or not, I’m on board! The hypothermia would be so worth it.
On Wednesday it was GORGEOUS. On Thursday it was hot and humid. Today it is cold and rainy. So confused… :( Anyway, about this ice cream. We just booked our summer vacation and that made me start to think about ice cream. Last year, for the first time, I had an ice cream cone rolled in chopped candied pecans and it was like the heavens opened up and the sea parted. Revelation! And now I’m drawn to any ice cream that talks about nuts. :)
I’m addicted to anything with pecans in it. I’ll have to try coating them in chocolate; that sounds divine.
Ugh, I hear you! It was cold and rainy and thunderstormy all week here! Gross! I am ready to shed a few layers and maybe go outside without a jacket for once! Until then, I need to hunker down with a big bowl of this gem right here! Delicious!
I’ll hunker with you. I could use some more of this ice cream. Thanks, Stef!
Can’t even deal. This looks beyond words amazing.
Mother of pearl – that ice cream looks amazing. Despite the fact that we had SNOW last night…
Thanks, Movita. Snow? Gross!
All I have to say is…
Ha, thanks, Kayle!
I don’t even have words. This looks incredible!
I have yet to bust out my ice cream maker this year and I live in Arizona where it’s already getting to be so hot! I love butter pecan ice cream, and I love that you used brown butter!
MMM get in my belly! This ice cream looks creamy, dreamy and delicious!!
I dont even love-love ice cream, but I love this!!!! It reminds me of my dad’s fave flavor of ice cream he’d always buy when I was growing up. Except it wasn’t homemade and clearly didnt have brown butter. This is just glorious sounding!
Mother Nature was in Maui with me this past week, Jen ;) But now I’m back home in Vancouver and it is MISERABLE out! Rain, grey skies, cold temps, blech. Regardless of the weather though, I’d eat this amazing ice cream anytime! I mean, girl, you used scotch in ice cream – genius move! I’ll definitely give you a “holla” for this.
seriously, what are you trying to do to me here?? so…much…goodness.
You definitely had me at your title. I am so obsessed with anything brown butter so this ice cream sounds unreal!! Gosh its genius in fact.
Thanks so much, Jocelyn. The ice cream was so good!
hi – recipe sounds great – but is there an error? your ingredients list calls for salted butter – but your instructions call for unsalted … which do i need for the first step?
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