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this was amazing, so creamy and rich. Will be making this again, for sure.
Great, Michele, I’m so happy you like the ice cream!
Great idea to brown the butter! With respect, I suggest the sugar go into the yolks rather than into the butter. The milk should really be scalded without sugar to avoid curdling. The concept, however, is lovely. Can’t wait to try the batch I’ve got freezing right now!
Agreed! My milk curded twice. The second time around I even tried scalding the milk prior. Bummer! I will try your suggestion next time.
Amazing! I used 1% milk, so I had to freeze longer, but otherwise delicious. I heated the milk before adding to the sugar mixture and it worked great! Thanks Elise
My husband has been asking me for butter pecan ice cream since I got my kitchenaid ice cream maker a year ago. I finally made this this weekend, and it was delicious. What a perfect recipe! My husband declared it The Best Ice Cream Ever Made By Humans Ever. I am thinking about using the butter, with white sugar instead of brown, as a base for other flavors. I’ve had trouble with homemade custard-based ice cream getting icy/grainy quickly, and/or turning rock hard after a day. Seems to me this would be the chemistry necessary to keep it nice and creamy! Thank you for a great recipe!
Melissa, I learned that adding 1Tbsp of vodka to the custard (and mixing well) just before churning helps to freeze perfectly and not too icy or hard. It works perfectly and does not impact the taste at all.
I tried this out and blogged about it. Though I didnt have brown sugar and hence caramelised the sugar with butter. It resulted in a nice butterscotch flavour. thanks for the recipe.
This looks downright sinful. And here I am attempting to diet.
A question about the nuts though. My Mom grew up near a small convince store that sold black walnut ice cream. Most recipes I read for it though just call for a vanilla base and to just chuck the nuts in during the churning process. Could this recipe be done with a nut change or would the taste be too off?
Black walnuts are delicious. You could easily swap out the pecans for other nuts like walnuts. ~Elise
After chilling the ice cream mixture, add a tablespoon of rum for each quart of ice cream and it shouldn’t require “sitting for a few minutes” before dipping after it’s frozen. And the rum will add a nice flavor. I’ve never made this particular ice cream, but adding rum certainly works well for vanilla ice cream.
I tried this today. Mine turned out more like caramel ice cream with toasted pecans. It was also a little more icey, less creamy (but I didn’t use all the eggs. I will next time. I was just afraid of the too eggy affect that can happen). Hmmm…. I think I’ll try doing the half brown half white sugar??? Gosh, this sounds so good. I must keep trying until I get it right!
I used this recipe to break in my new Cuisinart ice cream maker. It was do delicious and put a smile on my father’s face (it is his favorite). Homemade ice cream is waayyyyy better than store bought. Thanks for the recipe!
Oh my goodness! This is SO GOOD! My kitchen smelled amazing through the whole process, like a dreamy caramel factory. This was the most rigorous ice cream recipe I’ve ever made, and also the BEST one I’ve ever made. Yum!
This is one of the best recipes for Butter Pecan Ice Cream on the web.
Respectfully I offer a few suggestions based on extensive experience making Butter Pecan Ice Cream.
1) Reduce the amount of brown sugar by half and replace that half with granulated cane sugar.
All brown sugar makes for an over powering taste and a color too dark.
2) Slowly add the cane sugar portion while whisking the eggs yolks, whisk until yolks lighten in color.(I beat to the ribbon stage)
This method helps protect the egg yolks from cooking when tempering in the hot dairy.
3) When making the browned butter, make extra, combine with some salt, liberally coat the pecans prior to roasting on a sheet pan.
I made this today and it is delicious. I doubled the caramel portion and divided it before adding the cream. I added the 2nd half with the pecans and had a ribbon of caramel throughout the ice cream, it was DELICIOUS!!!
Okay so a few weeks ago, I was hellbent on making this ice cream. I did not have an ice cream maker but let me tell you, it was phenomenal.
What I did encounter was that I too had problems with the brown sugar dissolving in the milk. As a matter of fact, when I added the milk, it reacted badly and started to splatter! (My flame was too high). Plus, this combination of ingredients actually makes homemade caramel sauce, which is what my ice cream tasted like. No complaints though because it was all gone!
Would you suggest mixing the milk and the butter and then adding the brown sugar? I plan on trying this recipe again really soon because I just purchased a second hand ice cream maker and I’d love to break it in with this recipe!
You might try heating the milk in a separate pan before adding to the sugar. ~Elise
First attempt at homemade ice cream, using a KitchenAid mixer and ice cream attachment. This is so worth the effort. The ice cream is to DIE for. Just the right balance between the creamy, sweet, buttery flavor and the crunch of the salty pecans. I may have to hide it in the freezer.
Hi! I made this today for father’s day–it’s my father-in-law’s favorite ice cream flavor.
I got the butter nice and brown but when I added the brown sugar, I didn’t cook it until it was quite melted because it started to stick to the bottom of the pan (it all dissolved when I added the milk). I added an ounce of bourbon with the vanilla.
I toasted the pecans on the stove with 2T of butter and about 1/4-1/2 t of salt for about 10 minutes on medium-low, stirring often.
It was pretty soft when I put it in the freezer and took a while to freeze solid. It was also a little darker colored than yours.
It tastes delicious! The flavor is outstanding and the nuts are so crunchy and amazing! Everyone loved it. Thanks for the wonderful recipe.
What type of brown sugar did you use? When you stirred the sugar til it melted, it did not crystalized?
Either light brown or dark brown will work. Adding milk and heating it until all the sugar melts gets rid of any sugar crystallization. ~Elise
I wonder if you have to use a ice cream maker?
Note from Elise: See David Lebovitz’s Making Ice Cream without a Machine.
Made it this past weekend- although I forgot to freeze our ice cream container- drats!
It was fabulous- I don’t think I browned my butter long enough- yours looks a bit different than mine, but still, it was (and still is) quite DELISH!
Thanks- I’m posting it on my blog today.