If you’ve ever craved a scoop of decadence that’s both nutty and luxuriously creamy, Brown Butter Ice Cream is about to become your new dessert obsession. This isn’t just your average homemade ice cream: it starts with toasted, aromatic brown butter, which infuses every bite with a rich, caramelized depth that’s both unexpected and completely irresistible. The result is a custard-based ice cream with a golden hue and an even more golden flavor. Whether you’re a seasoned ice cream churner or just taking your first spin at homemade treats, this is a recipe that really delivers on wow-factor and pure, buttery bliss.
Ingredients You’ll Need
This Brown Butter Ice Cream comes together with just a handful of staple ingredients, each thoughtfully chosen to create deep flavor, silkiness, and that perfect melt-in-your-mouth scoop. Here’s what you’ll need and why you don’t want to skip a single one!
- Unsalted butter (½ cup): Browning the butter is the star move here, bringing out nuttiness and toffee-like notes for a flavor-packed foundation.
- Heavy cream (1 ½ cups): Adds richness and ensures the ice cream churns up smooth and scoopable, not icy.
- Whole milk (1 ½ cups): Balances the heavy cream with a lighter touch, keeping the custard from becoming overly dense.
- Granulated sugar (¾ cup): Sweetens the base and softens the overall texture for that perfect, creamy consistency.
- Salt (¼ tsp): Just a pinch heightens every nuance in the butter and brings out the sweetness.
- Egg yolks (5 large): The secret to luscious custard; they thicken and enrich the ice cream so every bite is velvety-smooth.
- Vanilla extract (1 tsp): Gives the ice cream a classic, inviting aroma and rounds out all those warm, toasty flavors.
How to Make Brown Butter Ice Cream
Step 1: Brown the Butter
Start by melting the unsalted butter in a medium saucepan over medium heat. Keep a close eye and stir often as the butter melts, foams, and then slowly darkens to a gorgeous golden brown. In about five to seven minutes, you’ll notice a warm, nutty fragrance. As soon as it’s ready, take the pan off the heat and strain the butter into a clean saucepan to remove the darkened solids—these can taste bitter if left in.
Step 2: Create the Cream Base
To the brown butter, add the heavy cream, whole milk, granulated sugar, and salt. Place the pan back on the stove and heat gently, stirring to dissolve the sugar. Warm the mixture just until it’s steaming—you don’t want it to boil. This step helps all the flavors meld beautifully, prepping your cream base for the custard to come.
Step 3: Temper the Egg Yolks
In a medium mixing bowl, whisk the egg yolks until smooth and creamy. To avoid scrambled eggs, you’ll need to temper them: slowly drizzle a little of the hot cream mixture into the yolks, whisking constantly to gently raise their temperature. Once blended, gradually add all the yolk mixture back into the saucepan, whisking steadily. It’s a simple step that makes your Brown Butter Ice Cream rich and custard-like.
Step 4: Thicken the Custard
Now, cook the custard over medium heat, stirring constantly with a wooden spoon or heat-proof spatula. Watch as it thickens—a good sign is when it coats the back of your spoon, which takes about five to six minutes. Remove the pan from the heat and stir in the vanilla extract, adding a sweet finishing note to the nutty base.
Step 5: Strain and Chill
To guarantee a silky-smooth ice cream, strain the custard through a fine-mesh sieve into a clean bowl. Let it cool to room temperature before covering and refrigerating. The wait is essential: chilling for at least four hours (or overnight, if you can!) deepens the flavor and ensures a smoother churn later.
Step 6: Churn and Freeze
Once the custard base is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. When it’s the consistency of soft serve, transfer it to a freezer-safe container. For best results, let it firm up in the freezer for at least two hours before serving. At this stage, you can swirl in toffee, caramel, or even pecans for extra pizzazz!
How to Serve Brown Butter Ice Cream
Garnishes
The finishing touches for Brown Butter Ice Cream can be as simple or as fancy as you please. Try a sprinkle of chopped toasted pecans for crunch, a drizzle of salted caramel sauce, or even a shower of shaved dark chocolate. Each garnish accentuates the toasty, buttery base and creates a visual feast, too.
Side Dishes
This ice cream makes an excellent companion to anything with apples, berries, or stone fruits. Imagine a scoop melting atop a slice of warm apple pie, or nestled alongside a cherry crisp: pure comfort in a bowl! Alternatively, serve it with simple shortbread cookies for a contrast in texture.
Creative Ways to Present
There are so many ways to let Brown Butter Ice Cream shine. Sandwich generous scoops between chocolate chip cookies for the ultimate ice cream sandwich, or pipe little quenelles onto mini tart shells with a dollop of whipped cream. For an unexpected twist, try serving it affogato-style—with a shot of hot espresso poured over the top.
Make Ahead and Storage
Storing Leftovers
Keep your Brown Butter Ice Cream fresh by storing it in an airtight container in the freezer. To protect against freezer burn, press a layer of plastic wrap or parchment directly onto the surface before sealing. It tastes best within two weeks but, honestly, leftovers probably won’t last that long.
Freezing
For the smoothest results, make sure your ice cream is completely frozen before serving—about two hours after churning. If you’ve added swirls or mix-ins, gently fold them in right before freezing so you get ribbons and pockets of extra flavor throughout.
Reheating
While ice cream doesn’t need reheating, if your Brown Butter Ice Cream is rock-hard from the freezer, simply let it sit at room temperature for five to ten minutes. This brings it back to the perfect, creamy scoopable consistency with no loss of flavor or texture.
FAQs
Can I make Brown Butter Ice Cream without an ice cream maker?
Yes, you can! After chilling your custard base, pour it into a shallow dish and freeze, stirring every 30 minutes until set. The texture will be less airy than churned ice cream but the flavor remains absolutely delightful.
What does browned butter add to ice cream?
Browned butter brings an irresistible toasted, nutty richness to the ice cream that’s completely different from regular butter. It gives Brown Butter Ice Cream a deep caramel-like flavor and a warm golden color that everyone loves.
How do I know when the custard is thick enough?
When the custard base coats the back of a spoon and you can draw a clear line through it with your finger, it’s ready. This means the egg yolks have thickened the mixture without scrambling, creating a dreamy, creamy ice cream.
Can I add mix-ins to this recipe?
Absolutely! Right after the ice cream has finished churning, gently fold in chopped toffee, roasted pecans, or swirls of caramel. These add-ins take the Brown Butter Ice Cream experience over the top.
Why is it important to chill the custard before churning?
Chilling the custard base ensures it freezes quickly and churns into a smooth, creamy ice cream. Skipping this step can lead to icy, less flavorful results—so a little patience here pays off in every scoop.
Final Thoughts
If you’re searching for a dessert that tastes like pure comfort with a gourmet twist, you have to try making Brown Butter Ice Cream at home. It’s a flavor-packed treat that feels both nostalgic and new, perfect for sharing or savoring all to yourself. Gather your ingredients, embrace the magic of browned butter, and get ready for pure ice cream happiness!
Print
Brown Butter Ice Cream Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 6 hours
- Yield: 1 quart
- Category: Dessert
- Method: Churning
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich and nutty flavor of Brown Butter Ice Cream, a decadent homemade treat perfect for any dessert lover. This creamy custard-based ice cream is elevated with the irresistible aroma of browned butter, making it a gourmet delight.
Ingredients
Ingredients:
- ½ cup unsalted butter
- 1 ½ cups heavy cream
- 1 ½ cups whole milk
- ¾ cup granulated sugar
- ¼ tsp salt
- 5 large egg yolks
- 1 tsp vanilla extract
Instructions
- Brown the Butter: In a medium saucepan, melt the butter over medium heat until golden brown, about 5–7 minutes. Strain into a clean saucepan.
- Prepare the Base: Add cream, milk, sugar, and salt to the browned butter. Warm until steaming.
- Make the Custard: Whisk egg yolks in a bowl. Temper with warm cream mixture, then cook until thickened.
- Chill and Churn: Stir in vanilla, strain custard, chill, churn in an ice cream maker, freeze for 2 hours.
Notes
- Enhance with toffee bits, nuts, or caramel swirls before freezing.
- Perfect with pies or fruit crisps.
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