If you have a passion for rich, creamy desserts with a nutty twist, you are absolutely going to love this Brown Butter Ice Cream Recipe. It takes the classic indulgence of homemade ice cream to a whole new level by incorporating the unique, deep flavor of brown butter. This dessert is silky smooth with that irresistible toasted, caramelized butter essence that lingers long after every spoonful. Whether you’re looking for a show-stopping treat or a cozy comfort dessert, this recipe will quickly become your go-to favorite.
Ingredients You’ll Need
The magic of this Brown Butter Ice Cream Recipe lies in its simple, thoughtfully selected ingredients. Each one plays a crucial role in building the ice cream’s luxurious texture and signature nutty flavor, so don’t overlook quality here!
- Unsalted butter: The star ingredient that you’ll brown to unlock that deep, toasted flavor essential to the recipe.
- Heavy cream: Adds richness and a velvety mouthfeel to the ice cream base.
- Whole milk: Balances the cream’s richness and gives the custard a smooth consistency.
- Granulated sugar: Sweetens the custard while helping to create the perfect texture.
- Large egg yolks: Provide the creamy, custard base foundation and help thicken the mixture.
- Vanilla extract: Enhances all the other flavors with a warm, comforting note.
- Salt: Just a pinch to balance and elevate the sweetness and butteriness.
How to Make Brown Butter Ice Cream Recipe
Step 1: Brown the Butter
Start by melting your unsalted butter gently over medium heat. Keep an eye on it as it transitions from melted to golden brown, releasing that incredible nutty aroma. Once it looks golden with small brown flecks at the bottom of the pan, remove it from heat and let it cool to preserve that rich flavor without burning.
Step 2: Heat the Cream and Milk
While the butter is cooling, combine the heavy cream and whole milk in a separate saucepan. Warm the mixture over medium heat until it just begins to simmer. This step prepares the liquid base to temper your eggs for a silky custard.
Step 3: Whisk Eggs and Sugar
In a bowl, vigorously whisk together the large egg yolks and granulated sugar until the mixture becomes pale and slightly thickened. This will contribute to the creamy richness and help the sugar dissolve smoothly into the custard.
Step 4: Temper the Eggs
Slowly pour the hot cream and milk mixture into the egg yolk mixture, adding it gradually while whisking constantly. This careful tempering prevents the eggs from scrambling and creates a smooth, luscious custard base.
Step 5: Cook the Custard
Transfer the combined mixture back into the saucepan and cook it over low heat. Stir continuously until it thickens enough to coat the back of a spoon. Make sure to avoid boiling, or the eggs could curdle. This step is where the creamy texture really takes shape.
Step 6: Combine and Chill
Strain your custard through a fine mesh sieve into a clean bowl to remove any cooked bits. Stir in the cooled brown butter, vanilla extract, and salt for that final layer of flavor complexity. Refrigerate the mixture until it is thoroughly chilled—this is essential before churning.
Step 7: Churn and Freeze
Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Then transfer the ice cream to a container and freeze it until firm for the best scoopable texture.
How to Serve Brown Butter Ice Cream Recipe
Garnishes
Enhance your ice cream by topping it with toasted nuts like pecans or walnuts to echo the nutty brown butter flavors. A drizzle of caramel sauce or a sprinkle of flaky sea salt creates a perfectly balanced sweet-savory bite.
Side Dishes
Brown Butter Ice Cream pairs beautifully with warm desserts like apple crisp, pear tart, or even a simple brownie. The temperature contrast and flavor combination will delight your taste buds and elevate your dessert game instantly.
Creative Ways to Present
Serve scoops in elegant dessert bowls with a sprig of fresh thyme or rosemary for an unexpected herbal note. For a playful touch, pair it with toasted brioche or cinnamon-soaked churros—these combinations bring out the deep caramel tones of the brown butter perfectly.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Brown Butter Ice Cream Recipe, store it in an airtight container in the coldest part of your freezer to maintain its creamy texture and prevent ice crystals from forming.
Freezing
This ice cream freezes well for up to two weeks. Just be sure to cover it tightly to avoid freezer burn and flavor absorption from other foods.
Reheating
When ready to enjoy after storage, allow the ice cream to sit at room temperature for 5-10 minutes before scooping. This brief rest softens the ice cream just enough to make serving easy while keeping the rich texture intact.
FAQs
Can I make Brown Butter Ice Cream Recipe without an ice cream maker?
While an ice cream maker gives the smoothest results, you can make this recipe without one by pouring the chilled custard into a shallow container and freezing it. Stir vigorously every 30 minutes to break up ice crystals until fully frozen for a homemade texture.
Why is the butter browned before making the ice cream?
Brown butter has a toasted, nutty flavor created by caramelizing the milk solids in butter. This process adds a delicious depth to the ice cream base that you simply can’t get from regular melted butter.
Can I use salted butter instead of unsalted butter?
It’s best to use unsalted butter to control the salt levels in your ice cream precisely. Salted butter may make your final dessert slightly saltier than intended, though a pinch of salt is still added deliberately for balance.
How long does it take to churn the ice cream?
Churning usually takes 20-30 minutes depending on your ice cream maker. The mixture should become thick and creamy, almost like soft-serve ice cream, before transferring it to the freezer.
Is this recipe good for people with lactose intolerance?
This Brown Butter Ice Cream Recipe contains both cream and milk, so it is not suitable for those who are lactose intolerant. However, lactose-free dairy or plant-based alternatives can be experimented with, though results may vary.
Final Thoughts
I promise this Brown Butter Ice Cream Recipe will become a stunning new favorite in your dessert repertoire. Its rich, buttery flavor, combined with a custard’s creamy smoothness, offers an unforgettable treat you’ll want to share with everyone you love. So go ahead, indulge yourself, and enjoy every luscious bite.
Print
Brown Butter Ice Cream Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 4 hours 60 minutes (including chilling and freezing time)
- Yield: 1 quart (approximately 4 servings)
- Category: Dessert
- Method: Churning
- Cuisine: American
Description
Indulge in the rich and nutty flavors of this homemade Brown Butter Ice Cream recipe. Combining the deep, caramelized aroma of browned butter with a creamy custard base, this decadent dessert is a perfect treat for warm days or any time you crave a luxurious frozen delight. Made from scratch with real ingredients and churned to smooth perfection, this ice cream offers a unique twist on a classic favorite.
Ingredients
Brown Butter Base
- 1 cup unsalted butter
Custard Mixture
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 3/4 cup granulated sugar
- 5 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Brown the Butter: Melt the unsalted butter in a medium saucepan over medium heat. Continue cooking until the butter turns a golden brown color and develops a nutty aroma, being careful not to burn it. Remove from heat and set aside to cool.
- Heat the Cream and Milk: In a separate saucepan, combine the heavy cream and whole milk. Heat over medium heat until the mixture just reaches a simmer, then remove from heat.
- Whisk Eggs and Sugar: In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and creamy.
- Temper the Eggs: Slowly pour the hot cream and milk mixture into the egg yolk mixture while whisking constantly to prevent the eggs from curdling.
- Cook the Custard: Pour the tempered egg mixture back into the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon. Avoid boiling to prevent scrambling the eggs.
- Combine and Chill: Strain the custard through a fine-mesh sieve into a bowl to remove any cooked egg bits. Stir in the cooled brown butter, vanilla extract, and salt. Cover and refrigerate until thoroughly chilled, at least 4 hours or overnight.
- Churn the Ice Cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze: Transfer the churned ice cream to a freezer-safe container, cover, and freeze until firm, about 2 to 4 hours before serving.
Notes
- Ensure the butter is browned evenly by stirring occasionally while cooking.
- Tempering the eggs slowly is crucial to avoid scrambling.
- Use a fine strainer to achieve a silky smooth custard.
- Chilling the custard overnight improves texture and flavor.
- If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes until set.
- For added texture, consider folding in toasted nuts or chocolate chips during the last few minutes of churning.
