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Brown Butter Ice Cream Recipe

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  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. Whisk Eggs and Sugar: In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and creamy.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://slsrecipes.com/brown-butter-ice-cream-recipe-2/