Rosemary Brown Butter Pecan Ice Cream
This recipe for Rosemary Brown Butter Pecan Ice Cream is an over-the-top play on classic butter pecan ice cream. It's incredibly rich, buttery and loaded with salty pecans for an epic frozen treat!
I love butter pecan ice cream, so I made a homemade version using brown butter and a little bit of rosemary. It's incredible! A little goes a long way since it's so rich and indulgent, but the flavor is amazing.
This is a bit of a complex recipe and it does require an ice cream maker, but the results are absolutely worth it. If you want a fun kitchen project, this is a great recipe to make!
How to Brown Butter
Place butter in a light-colored saucepan over medium heat. Once melted, swirl the pan occasionally. The butter will foam, then the milk solids will sink and turn golden brown.
Watch carefully - once it smells nutty and turns a toasty brown, remove from heat immediately and scrape all the browned bits into a bowl. This is liquid gold!
Want more ice cream recipes? Try my silky ricotta gelato with pistachio and fig, bright and tangy Philadelphia-style lemon ice cream or these nostalgic homemade ice cream sandwiches.
Why This Recipe Works
- Brown butter and rosemary create a deeper, more complex flavor than classic butter pecan.
- Egg yolks, cream, and butter produce a rich and ultra-creamy custard base.
- Brown sugar adds caramel notes that compliment the pecans perfectly.
- A special-occasion treat that feels indulgent and memorable!
Ingredient Notes
Butter - Use unsalted, high-quality butter for the best browning. Watch closely to avoid burning, as it can turn bitter.
Rosemary - Fresh rosemary adds a subtle herbal aroma. You can omit it if preferred, but don't replace with another herb.
Pecans - Toast the pecans before mixing them in for maximum flavor and crunch. Store in an airtight container until ready to use.
Brown sugar - Adds a caramel depth that works beautifully with the brown butter.
Vanilla extract - Use pure vanilla extract for the best flavor. I like to make my own homemade vanilla extract.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Ice cream maker
- Medium saucepan
- Fine mesh strainer
- Mixing bowls
- Whisk
- Rubber spatula
- Immersion blender (optional)
Step by Step Instructions
- Begin by placing the butter in a medium saucepan over medium heat. Let it melt completely, then stir or swirl occasionally as it cooks.
- After it foams, the milk solids will start to brown and release a nutty aroma. Once the color deepens to a golden brown, take it off the heat right away and pour into a bowl, making sure to scrape in all the flavorful browned bits. Allow to cool.
- In another pan, heat the milk and rosemary sprig until just simmering. Remove from heat and steep for 20 minutes.
- While still warm, remove the rosemary and whisk in the brown sugar until dissolved.
- When the butter is mostly cooled, whisk in the egg yolks until smooth. An immersion blender can make this easier.
- Pour into the milk mixture and place over medium-low heat. Stir constantly with a whisk or spatula until thick enough to coat the back of a spoon.
- Strain through a fine mesh strainer, then whisk in the heavy cream and vanilla extract.
- Cover and chill until very cold - several hours or overnight, or speed up by placing in the freezer and stirring every 15 minutes.
Pro Tip: For the creamiest texture, make sure the custard is completely chilled before churning.
- Churn in an ice cream maker according to manufacturer's instructions.
- While mixing, combine chopped rosemary, flaky sea salt, and toasted pecans in a bowl. Add to the ice cream during the last 1-2 minutes of churning.
- Transfer to a container, cover, and freeze until firm. Scoop, serve, and enjoy.
Tips for Success
- Use a light-colored pan to better monitor butter browning. It's difficult to see in a dark pan.
- Keep heat moderate to avoid burning the milk solids.
- Chill the base thoroughly before churning for optimal texture.
- Toast pecans ahead of time for a more pronounced flavor.
Variations
- Leave out the rosemary for a classic brown butter pecan version.
- Swap pecans for walnuts, hazelnuts, or almonds.
- Add chocolate chunks during the last minute of churning.
- Stir in swirls of fudge sauce.
- Infuse the milk with cinnamon sticks or cardamom instead of rosemary for a warm spice note.
Serving Suggestions
This brown butter pecan ice cream pairs beautifully with warm desserts. Try it over a buttery brown butter apple crisp, a classic grandma's old fashioned apple pie, juicy homemade peach pie, or a slice of grandma's blueberry pie.
For an extra decadent touch, drizzle with my rich salted caramel sauce or Maldon salt.
Storage Tips
Store ice cream in an airtight container in the freezer for up to 2 weeks.
Press a piece of parchment directly on the surface before sealing to help prevent ice crystals.
FAQs
Yes, but the texture will be less creamy. You can freeze the mixture in a shallow dish and stir vigorously every 30 minutes until set.
It should smell nutty and have golden brown specks. Remove from heat quickly, as it can burn in seconds.
Yes. You can prepare the custard base up to 2 days in advance. Keep it refrigerated until you're ready to churn, and whisk well before adding to the ice cream maker.
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Brown Butter Pecan Ice Cream
Ingredients
- 1 cup unsalted butter
- 1 ½ cups whole milk
- 1 large sprig rosemary plus 1 teaspoon finely chopped fresh rosemary
- ¾ cup light brown sugar
- 6 egg yolks
- 1 teaspoon kosher salt plus 1 teaspoon flaky sea salt (like Maldon)
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 cup freshly toasted pecans roughly chopped
Instructions
- Melt the butter in a medium saucepan over medium heat. Swirl it around until fully melted, then watch closely. The butter will foam, then turn a few shades darker and develop a nutty scent. As soon as that happens, remove it from the heat and pour into a bowl to cool, scraping in all of the toasted brown bits.
- In a separate saucepan, heat the milk with the rosemary sprig until it comes to a simmer. Remove from the heat and let the rosemary steep for about 20 minutes. While the milk is still warm but not too hot, discard the rosemary and whisk in the brown sugar until dissolved.
- When the butter has mostly cooled, whisk in the egg yolks until well combined. An immersion blender works well for this step, but a whisk and some effort will also do the job. Pour the egg mixture into the pan with the milk and sugar. Set over medium-low heat and stir constantly with a whisk or rubber spatula, scraping the bottom and edges, until the mixture thickens enough to coat the back of a spoon. Remove from the heat and strain through a fine mesh sieve to remove any lumps.
- Whisk in the heavy cream and vanilla extract. Cover and refrigerate until very cold, several hours or overnight. To speed up the process, place the mixture in the freezer, stirring every 15 minutes, until chilled.
- Once cold, pour the base into an ice cream maker and churn according to the manufacturer's instructions. While it's mixing, combine the chopped rosemary, flaky sea salt, and toasted pecans in a small bowl. A minute or two before the ice cream is finished, add the pecan mixture and churn just until evenly distributed.
- Transfer the ice cream to a container, cover, and freeze until firm. Scoop, serve, and enjoy.
Notes
- Use a light-colored pan to better monitor butter browning.
- Keep heat moderate to avoid burning the milk solids.
- Chill the base thoroughly before churning for optimal texture.
- Toast pecans ahead of time for a more pronounced flavor.
Nutrition
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It s amazing how simply cooking a stick of butter in a pan until it reaches a slight shade of brown can completely change the flavor and make it unbelievably decadent.
I'm in. I just put the bowl of my ice cream maker in the freezer.
it's seriously disgusting it's so good.