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Creamy Brown Butter Salted Caramel Ice Cream with Pecan Praline

brown butter salted caramel ice cream - featured image
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A rich and comforting homemade ice cream featuring nutty browned butter, salted caramel, and crunchy caramelized pecan pralines. This easy recipe delivers a smooth, creamy texture with a delightful crunch.

Ingredients

Scale
  • 6 tablespoons unsalted butter
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 5 large egg yolks
  • 1 cup pecans
  • 1/4 cup water

Instructions

  1. Brown the unsalted butter in a heavy-bottomed saucepan over medium heat for 5-7 minutes until golden brown with a nutty aroma. Remove from heat and set aside to cool slightly.
  2. In a separate saucepan, combine granulated sugar, light brown sugar, and water over medium heat. Stir gently until sugar dissolves, then simmer without stirring until deep amber color forms (about 5-7 minutes). Remove from heat and quickly stir in browned butter and sea salt.
  3. Whisk egg yolks in a bowl until smooth. Slowly drizzle about 1 cup of warm caramel into yolks while whisking continuously to temper the eggs.
  4. Pour the yolk mixture back into the saucepan with remaining caramel. Add heavy cream, whole milk, and vanilla extract. Cook over low heat, stirring constantly, until mixture thickens slightly and coats the back of a spoon (around 170°F / 77°C). Do not boil.
  5. Strain the custard through a fine mesh sieve into a clean bowl to remove cooked egg bits. Let cool to room temperature, then cover and chill in the refrigerator for at least 4 hours or overnight.
  6. Preheat oven to 350°F (175°C). Spread pecans on a baking sheet, sprinkle with a little sugar and sea salt. Bake for 8-10 minutes, stirring halfway, until caramelized and fragrant. Let cool completely.
  7. Pour chilled custard into an ice cream maker and churn according to manufacturer’s instructions until soft-serve consistency (30-40 minutes). Add caramelized pecans in the last 5 minutes of churning.
  8. Transfer ice cream to a freezer-safe container and freeze for at least 4 hours before serving.

Notes

Watch the butter carefully when browning to avoid burning; the smell will guide you. Temper eggs slowly with hot caramel to prevent scrambling. Chill custard thoroughly for smooth texture. Add pecan pralines at the end of churning to keep crunch. Let ice cream soften 5-10 minutes at room temperature before scooping.

Nutrition

Keywords: brown butter, salted caramel, ice cream, pecan praline, homemade ice cream, creamy dessert, caramelized pecans

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