Maple Brown Butter Raisin Ice Cream

by Kate on December 8, 2014

Maple Brown Butter Raisin Ice Cream -

The holidays are officially upon us! I love that this time of year is always filled with such a buzz of energy and excitement. I find myself filled with the warmth of the season. The holiday lights, decorating our home and a scented spiced candle is always burning on my mantle. I can hardly wait as each event of the holiday season arrives and gives way to the next. A festive dinner with friends, a cookie exchange that stocks my freezer full of varieties to share, the magic of the tree lighting in our town. Each gathering of family and friends leads us to the holiday we’ve waited for all year.

In our home, and I imagine yours as well, a great deal of our celebrating and coming together revolves around food. The food we make and enjoy during the holidays is rooted deep in tradition and elicits memories from our childhood. As an adult I love being able to make something for my children that was made for me by my mother when I was young.

Maple Brown Butter Raisin Ice Cream - FoodBabbles.comWhile the majority of our menu remains the same each year, another tradition we have is that each year we try a new dessert. Something a little less traditional than the treasured pumpkin and apple pies that also grace our family feast. This particular tradition falls to me. Being a cook and baker who loves to experiment in the kitchen I readily jump to the task.

This year I will be serving up scoops of this Maple Brown Butter Raisin Ice Cream. The nuttiness of the brown butter and maple undertones add a warmth to this smooth, creamy sweet treat. The plump California Raisins are all-natural and dried-by-the-sun fruit that adds a natural sweetness that I feel good about serving my family – especially during the holidays. The ingredient list says it all: Raisins. Their natural sweetness allows me to create an ice cream recipe that doesn’t need heaping cups full of sugar to be sweet.

California Raisins are a natural complement to the warm holiday flavors of this ice cream and are a product I always have in my home. I love stirring them into my hot oatmeal on a cold winter morning or scattering them over my yogurt for an afternoon snack. Convenient and portable, California Raisins are a great choice for healthy, wholesome, on-the-go snacking or for adding extra nutrition to your meals. My girls often grab a to-go box as we head out the door to run errands. They’re a great value too! According to the USDA, raisins are the most economical dried fruit.

Maple Brown Butter Raisin Ice Cream - FoodBabbles.comA scoop of this Maple Brown Butter Raisin Ice Cream is perfect alone or spectacular atop a slice of warm apple pie. No matter how you choose to eat it, I know you’ll enjoy it as much as our family did.

For more information about all-natural, no-sugar added California Raisins and for recipe inspiration, please visit, or get social with California Raisins on Facebook, Pinterest, or Twitter!



**Disclosure: This post is sponsored by California Raisins. All opinions expressed here are my own.

Maple Brown Butter Raisin Ice Cream

Maple Brown Butter Raisin Ice Cream

Maple brown butter ice cream churned with naturally sweet California Raisins and buttery pecans.


  • 1 1/2 cups whole milk
  • 2 1/2 cups heavy cream
  • 1 pinch salt
  • 1 vanilla bean, split and scraped
  • 8 tablespoons butter, melted, browned and cooled
  • 9 large egg yolks
  • 1/2 cup pure maple syrup
  • 1 1/2 tablespoons bourbon
  • 1/2 cup golden California Raisins
  • 1/4 cup chopped pecans


  1. In a large pot, combine milk, cream and salt. Bring mixture just to a boil, immediately remove from heat, add vanilla bean pod and seeds. Cover and allow to infuse for 30 minutes.
  2. In a large bowl, whisk egg yolks to combine.
  3. Remove vanilla bean pod from cream. Add brown butter. Bring mixture just to a bare simmer. Once steam rises from the cream, remove from heat.
  4. Temper the eggs by slowly streaming half the cream mixture into eggs, whisking constantly. Then slowly drizzle the egg mixture into remaining cream mixture in pot over medium heat, whisking constantly.
  5. Continue cooking over medium heat while whisking constantly until thickened and mixture coats the back of a spoon. Stir in maple syrup.
  6. Fill a large bowl with ice. Place a smaller bowl on top of the ice. Strain custard mixture through a fine mesh sieve into smaller bowl. Stir strained custard until cool. Cover with plastic wrap and refrigerate for 4 hours or overnight.
  7. Uncover bowl, stir in bourbon and churn in ice cream maker according to manufacturers instructions, about 30 minutes.
  8. Scoop half the ice cream into a freezer-safe container. Sprinkle half the raisins and pecans over the ice cream. Top with remaining ice cream and sprinkle remaining raisins and pecans on top. Serve immediately for a “soft serve” consistency or freeze for several hours for firmer ice cream. If frozen overnight, remove from freezer 10 minutes prior to scooping.

{ 4 comments… read them below or add one }

suzanne December 8, 2014 at 10:18 am

Happy Holidays Kate yummy ice cream recipe!


Kate December 8, 2014 at 8:25 pm

Happy holidays to you as well Suzanne!


Scott Carnz November 21, 2018 at 2:27 pm

The instructions don’t say when to add the browned butter.


Kate November 22, 2018 at 12:07 am

The brown butter will be added when you bring the vanilla-infused cream to a low simmer. Hope this helps!


Leave a Comment

Previous post:

Next post:

Copyright © Food Babbles
Site Development by Kinetic Webs