Brown Butter Bourbon Pecan Ice Cream

Ingredients

• 3/4 cup Light Brown Sugar (packed)
• 4 pieces Egg Yolks (large)
• 1 cup Unsalted Butter (for making brown butter)
• 1 cup Brown Butter (prepared from unsalted butter, warm)
• 1 cup Whole Milk (full‑fat)
• 2 cup Heavy Cream (cold)
• 1 tablespoon Bourbon (good quality)
• 1 cup Pecans (toasted and coarsely chopped)
• 1 pinch Salt (optional, to enhance flavor)

Instructions

1. Prepare Brown Butter

   Melt 1 cup unsalted butter in a saucepan over medium heat. Continue cooking, swirling occasionally, until the butter foams, turns golden, and brown specks settle at the bottom, about 5‑7 minutes. Remove from heat and set aside; it will be used later.

   Time: PT7M

   Temperature: medium heat

2. Whisk Sugar and Egg Yolks

   In a mixing bowl, whisk together 3/4 cup light brown sugar and 4 large egg yolks until the mixture is pale and the sugar is fully dissolved.

   Time: PT3M

3. Heat Milk and Cream

   Combine 1 cup whole milk and 2 cups heavy cream in a small saucepan. Heat over medium until just beginning to simmer—tiny bubbles around the edges—about 5 minutes. Do not let it boil.

   Time: PT5M

   Temperature: medium heat (≈85°C)

4. Temper Egg Mixture

   Slowly drizzle about ½ cup of the hot milk‑cream mixture into the egg‑sugar bowl while whisking constantly. This raises the temperature of the eggs without scrambling them.

   Time: PT2M

5. Cook Custard

   Return the tempered mixture to the saucepan with the remaining milk‑cream. Cook over medium heat, stirring constantly with a heat‑proof spatula, until the custard thickens enough to coat the back of a spoon, about 15 minutes.

   Time: PT15M

   Temperature: medium heat (≈80‑85°C)

6. Strain Custard

   Pass the hot custard through a fine mesh strainer into a clean bowl to remove any lumps or cooked egg bits.

   Time: PT2M

7. Add Flavorings

   Stir in 1 tablespoon bourbon and 1 cup warm brown butter until the mixture is uniform and glossy.

   Time: PT3M

8. Cool and Chill

   Let the custard sit at room temperature for 5 minutes, then cover the bowl tightly and refrigerate overnight (at least 8 hours) until completely chilled.

   Time: PT5M

   Temperature: room temperature then 4°C

9. Churn in Ice Cream Maker

   Pour the chilled custard into the ice‑cream maker and churn according to the manufacturer’s directions, about 30 minutes, until it reaches a soft‑serve consistency.

   Time: PT30M

   Temperature: 0°C (approx.)

10. Fold in Toasted Pecans

    While the ice cream is still soft, gently fold in 1 cup toasted, coarsely chopped pecans until evenly distributed.

    Time: PT2M

11. Freeze to Firm

    Transfer the mixture to a freezer‑safe container, smooth the surface, cover tightly, and freeze for at least 2 hours until firm.

    Time: PT2H

    Temperature: -18°C

Nutrition Facts

Calories

835

Protein

5 g

Carbohydrates

30 g

Fat

59 g

Fiber

1 g