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Snacks
Brown butter pecan ice cream for slow evenings
Easier-to-swallow option below ↓brown-butter-pecan, scoop-light
This is the one I make when I want dessert to do some of the calorie work.
Browning the butter102 kcal first gives the whole batch a nutty background that plain cream does not have. The egg72 kcal yolks make the base thick so it freezes soft enough to scoop straight from the freezer.
A bowl of this after dinner adds up quietly, and it never feels like I am forcing food down.
Why it works
The fat from the cream, yolks and butter carries a lot of calories in a small serving. Toasting the pecans196 kcal before they go in keeps them from going soft in the freezer.
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Brown butter pecan ice cream for slow evenings
Prep
20 min
Cook
15 min
Serves
6
Per serving
+560
Ingredients
- 4 tbsp butter
- 2 cups heavy cream
- 1 cup whole milk149 kcal
- 5 egg yolks
- 3/4 cup brown sugar
- 1 cup pecans, toasted and chopped
- 1 tsp vanilla extract
- 1/4 tsp salt
Method
- Melt the butter in a small pan over medium heat until it smells nutty and turns golden brown, then set it aside.
- Warm the cream and milk122 kcal in a pot until steaming, and whisk the yolks with the brown sugar in a bowl.
- Slowly pour the warm cream into the yolks while whisking, return it all to the pot, and cook on low, stirring, until it coats the back of a spoon.
- Stir in the browned butter, vanilla and salt, then chill the base fully and churn it in an ice cream maker.
- Fold in the toasted pecans and freeze for a few hours until firm.
Let it sit on the counter for a couple of minutes before scooping.
Make it your own
- Watch the butter closely, since it goes from brown to burnt quickly.
- Chill the base overnight for the smoothest scoop.
- Store it in a shallow container so it stays soft.
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