Brown Butter Pecan

Directions

1. 1Melt the butter and toss the chopped pecans in it briefly to toast, then set the nuts aside.
2. 2Whisk the milk, cream, brown sugar, browned butter, and vanilla until the sugar dissolves.
3. 3Cool the base fully, then pour into a Creami pint below the max line and freeze flat for 24 hours.
4. 4Spin on the ICE CREAM preset, adding milk and Re-spinning if crumbly.
5. 5Add the toasted pecans to a central well and run the Mix-In program.
6. 6Serve immediately.

Tips

• Freeze your pint completely solid for the full 16-24 hours, flat in your freezer, so the Creami can shave it smoothly without crumbling.
• If your result comes out too icy or powdery after spinning, add just a splash of cold milk or cream, then re-spin for a creamier texture.
• Toast your pecans lightly before adding them to the base, about 3-4 minutes in a dry skillet, to deepen the nutty flavor that pairs with brown butter.

Variations

• Swap half the brown sugar for maple syrup for a deeper, more subtle sweetness that lets the pecan shine through.
• Use browned butter infused with a pinch of sea salt and add chopped toasted pecans directly into the pint before freezing for chunks throughout.

FAQ

Can I use salted butter instead of unsalted?

Yes, but reduce the salt content elsewhere or use less overall, since you'll already have salt from the butter. Brown butter made from salted butter still works great.

What if my pint didn't freeze solid after 16 hours?

Give it a few more hours in the coldest part of your freezer, then check again. If it's still slushy after 24 hours, your freezer may not be cold enough.

Can I make this with less cream for a lighter version?

Yes, replace up to half the heavy cream with whole milk for a lighter texture. The result will be less dense when you spin it through the Creami.

Nutrition

Per serving · makes about 2 servings · estimated