Instructions
- Prepare the Browned Butter: Melt 2 tbsp Butter in a light-colored saucepan over medium heat. Cook, swirling occasionally, until the butter turns golden brown and has a nutty aroma. Remove from heat and let cool slightly.
- Prepare the Praline: In a medium saucepan, combine 1/2 cup Granulated Sugar and 2 tbsp Water. Cook over medium heat, stirring until sugar dissolves. Continue cooking, without stirring, until the mixture turns a deep amber color.
- Immediately add 1 cup Pecan Halves and 2 tbsp Browned Butter to the caramel. Stir quickly to coat the pecans. Pour onto a parchment-lined baking sheet and let cool completely, then roughly chop.
- Prepare the Ice Cream Base: In a medium bowl, whisk together 2 cups Heavy Cream, 1 cup Whole Milk, 3/4 cup Granulated Sugar, 1/4 cup Light Corn Syrup, 1 tsp Vanilla Extract, and 1/4 tsp Salt until sugar is dissolved.
- Chill the ice cream base for at least 30 minutes.
- Churn the ice cream base in an ice cream maker according to the manufacturer's instructions.
- During the last few minutes of churning, gently fold in the chopped praline.
- Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.
