Browned Butter Pecan Ice Cream

Don’t you hate when you see a mouthwatering ice cream picture like this one, begin to salivate, start reading the recipe and find you actually have the ingredients on hand, feel your heart race because you might be able to make this happen…and then you read the last line and it says “Pour into an ice cream freezer and freeze according to manufacturer’s instructions.”

Crap. You don’t have an ice cream freezer.

Talk about an orgasmic letdown (of the food porn kind)…this won’t happen today. This is easy-peasy ice cream that you don’t need any fancy freezers for (except the one attached to your refrigerator). But it is gourmet good, I promise. The secret is using already condensed milk, which helps the thickening process considerably. The result is silky, creamy nirvana…a ribbon of butter pecan folded into real whipped cream and the subtle nuance of browned butter. Decadence.

Browned Butter Pecan Ice Cream

Browned Butter Pecan Ice Cream


You will do two small things that make this ice cream extra-special: toast the pecans and brown the butter. Both are super simple...I've included instructions below. I sometimes freeze this in smaller individual dishes so it freezes faster. Then I have the kids run it over to the neighbors for a surprise ice cream treat!

3 tablespoons salted butter

1 1/4 cup chopped pecans

2 cups heavy cream

1 (14 oz.) can sweetened condensed milk

1/2 teaspoon maple extract


Melt butter in a small saucepan over medium-high heat. Continue to cook, stirring frequently, until buInstructions tter turns brown and gives off a nutty aroma, about 3-4 minutes. Remove from heat and cool to room temperature.

Place pecans in a large nonstick skillet over medium heat. Cook until pecans are lightly toasted and also give off a nutty aroma, about 8 minutes. Stir frequently. Remove from heat and cool to room temperature.

Combine sweetened condensed milk, cooled pecans, cooled butter, and maple flavoring in large bowl. Mix well.

In a large mixing bowl, use an electric mixer to whip cream to stiff peaks. Fold whipped cream into condensed milk mixture. Pour mixture into 9x5-inch loaf pan or 2-quart container. Cover and freeze 6 hours or until firm. Store in freezer.

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