Brown Butter Pecan Ice Cream
The challenge of making ice cream outdoors is well worth the effort! With the proper tools, you can make ice cream in your camp Dutch oven. This recipe creates a rich, crunchy, slightly salty, and smooth ice cream that can be served on its own or on top of your favorite pie.
Servings Prep Time
4-6Large Scoops 10minutes
Cook Time Passive Time
20minutes 90 – 120 minutes
Servings Prep Time
4-6Large Scoops 10minutes
Cook Time Passive Time
20minutes 90 – 120 minutes
Ingredients
Instructions
  1. Prepare a cooler that is large enough to hold a 10-inch camp Dutch oven with at least 2 to 3 inches of space around the edges. Add 10 pounds of ice and 2 cups (half a box) rock salt. Place 10-inch camp oven in the middle of the cooler. Add another 5 pound of ice or until the ice comes up to an inch below the top edge of the oven. Carefully add more rock salt. Close the lid of the cooler.
  2. Place roughly chopped pecans in a camp Dutch oven and put oven over a pile of hot charcoals. Stir constantly for about 4 to 5 minutes. Listen for the pecans to give a small “pop”, smell the toasty aroma of the pecans, and look for the pecans to begin to turn brown. Remove from heat and place in a bowl. (Don’t be tempted to skip this step! The roasted flavors of the pecans add a depth of flavor that really makes this ice cream taste divine!)
  3. Place a solid group of hot charcoal underneath an 8-inch camp Dutch oven. Add butter and stir occasionally as it melts. After a few minutes, the butter will foam up. Watch carefully, looking for tiny bits of brown to bubble up and smelling for a lovely nutty aroma that makes you sigh with joy. Remove immediately and pour into a heat-safe bowl or cup and set aside.
  4. Place egg yolks in a large bowl and whisk vigorously until they are a light yellow color. Set aside.
  5. In a 12-inch camp Dutch oven, add sugar, milk, vanilla, and salt. Place over a pile of hot charcoals and stir constantly until the sugar dissolves and the liquid comes to a gentle boil. Remove from charcoal. Scoop 1/4 cup of hot milk mixture and drizzle into whisked egg yolks, stirring constantly to prevent the eggs from curdling. Repeat until most of the milk is whisked into the egg yolks. Return the egg and milk mixture to the Dutch oven and place over hot charcoals. Stir constantly until custard is 170 degrees Fahrenheit and the custard coats the back of a spoon. Remove from heat. Stir in brown butter, roasted pecans, and heavy cream.
  6. Pour warm custard into a zip-top bag. Squeeze out excess air and close the top. Place in an ice bath to cool for about 20 minutes.
  7. Place cooled custard in the iced camp Dutch oven. Place lid on the oven. Place a wire rack over the oven. Place dry ice on rack. Close cooler. Stir the custard with a wooden spoon or stiff rubber spatula every 30 minutes….
  8. … until ice cream thickens and is cold enough to scoop and serve. Enjoy!

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