Okay, now we're getting serious! Browned butter in ice cream. In one of America's favorite ice creams. Seriously? You bet!
This ice cream is designed to pair with the browned butter graham crackers from our last episode. They're both from our new book, À LA MODE, which you find to order by clicking on that title. This is our second exclusive look inside the book. It's officially out in the world on 6/7. But we're a little early here. Can you tell we're excited?
To hear the podcast about this recipe, check out the media player at the top of the main recipe page. Or click here to find it at iTunes. (And maybe rate us, please, so others can find us.) Or click the link at the bottom of this page to hear it right in your own browser.
But enough blather. The recipe:
Browned-Butter Butter Pecan Ice Cream
Yield: about 1 quart
- 16 tablespoons (2 sticks) unsalted butter
- 3/4 cup pecan pieces
- 2 cups whole milk
- 3/4 cup heavy cream
- 1/2 cup packed light brown sugar
- 1/4 cup light corn syrup
- 1 1/2 tablespoons cornstarch
To make the browned butter:
1. Melt the butter in a large saucepan over medium-low heat until it turns dark brown, 3 – 5 minutes. Gently pour the clear, brown liquid off the top and into a small glass storage container, leaving the browned milk solids and blackened bits on the bottom of the saucepan. Reserve this browned, clarified butter, covered, in the fridge for another purpose. Set the pan with the solids and blackened bits aside to cool for 10 minutes.
To begin the ice cream:
2. Toast the pecans in a large, dry skillet set over medium-low heat, stirring occasionally, until lightly browned and fragrant, about 7 minutes. Pour onto a cutting board and chop into small bits. Set aside.
3. Add the milk, cream, light brown sugar, corn syrup, and cornstarch into the pan with the browned butter bits; set over medium-low heat and whisk until the brown sugar and cornstarch are dissolved, scraping up those browned and blackened bits on the bottom of the pan. Continue cooking, whisking constantly, until thickened and bubbling, about 5 minutes.
4. Pour into a large bowl and refrigerate for at least 4 hours or up to 1 day, covering after the mixture is cold.
To finish up:
5. Prepare an ice cream machine.
6. Stir the browned butter mixture, then freeze it in the machine according to the manufacturer’s instructions, until it can mound on a spoon.
7. Add the pecans and let the machine’s dasher churn them in until the ice cream can mound on a spoon without immediately melting at its edges.
Store: In a sealed container in the freezer for up to 1 month.