This is sophisticated and indulgent.
Brown butter and pecans are a match made in heaven. The pecans are buttery and caramel like. The brown butter is deep and nutty. Together they come together to create an ice cream that is kind of the stylish older cousin of salted caramel.
The condensed milk brings a rich creaminess, similar to that of white chocolate, which takes this vanilla ice cream to the next level. The golden syrup may seem like a strange addition, but it is essential, let me explain. In a no-churn ice cream you need something that stops ice crystals forming during the freezing process. If you don’t, then you get an icy, crumbly ice-cream as opposed to a smooth, creamy one. Normally I would use liquid glucose (which you can use if you have), but I don’t know about you, I don’t often have that in my cupboards. So instead, golden syrup is a great substitute. It’s an inverted sugar syrup (if you’re interested), which prevents ice crystals forming. I also think it adds a lovely flavour which compliments the vanilla tones. The combination of condensed milk and golden syrup bring you an ice-cream which is smooth and creamy as well as rich.
Let me introduce you to your new favourite ice cream.
Brown Butter and Pecan Ice cream
Makes 1 pint (size of 1 tub of Ben & Jerry’s)
Ingredients:
100g butter
200g condensed milk (1/2 a tin)
250 ml double cream
1 tbsp golden syrup or 2 tsp liquid glucose
1.5 tsp vanilla extract
Pinch of salt
50g pecans, roughly chopped
Method:
Brown the butter. Place the butter in a saucepan and place on a medium heat, when a cappuccino-like foam forms, remove from the heat and swirl to ensure that the butter has turned gorgeously nutty and brown. Place this in a bowl and pop in the freezer for 10 minutes to cool to room temperature (make sure it doesn’t solidify, it should still be liquid).
Place the condensed milk, cream, golden syrup, vanilla and salt in a bowl. Beat with an electric whisk or in a free-standing mixer until stiff peaks form. Pour in the cooled butter and whisk to incorporate. Tip in the pecans and stir so they are evenly distributed.
Pour into a container and put in the freezer for 3-4 hours.
Notes, substitutions and variations
Cream: you can use whipping cream, but single cream won’t work I’m afraid. You can also use coconut milk. To do this, place the coconut milk tin in the freezer for half an hour, then open it and scape out the solid part at the top and leave the liquid in the can. Then proceed as usual.
Condensed milk: do not get evaporated milk, this is completely different! I use Carnations condensed milk.
Golden syrup: use liquid glucose (as stated above) or honey will also work.
Variations
Nuts: walnuts worked well.
Coffee and walnut: Add a shot of espresso for a coffee and use walnuts instead for a coffee and walnut ice cream.
Caramel: Use Carnations caramel rather than condensed milk for a more butterscotch flavour to your ice-cream.
//Brown Butter and Pecan Ice-cream (no churn)//
Meet salted caramels stylish older cousin.
Buttery pecans and butty brown butter
Sophisticated and indulgent.
Recipe link in my bio
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