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Brown Butter Ice Cream

April 25th, 2011

Brown Butter Ice Cream

I’m sorry, but I am going to have to throw it out there that there are very few things better than brown butter out there in this world. The smell fills up my whole house and makes me drool.

It is amazing in baked goods, and I am always trying to think of new ways to use it… And today, ice cream is that way!

It makes an unbelievably creamy, rich, and deeply flavored ice cream that will seriously wow you.

Brown Butter Ice Cream
8 Tbs butter
2 cups cream
1 cup milk
6 yolks
1 cup brown sugar
½ tsp salt
1 tsp vanilla

In a pan, melt the butter and continue cooking it over low heat until the butter browns.

Meanwhile, bring the cream and milk and vanilla to a simmer.

In a mixer whisk together the eggs, brown sugar and salt until fluffy.

Add the brown butter, a little bit at a time to the running mixer.

When they are combined, add the milk a little at a time until the whole mixture is frothy and smooth and well combined.

Return it to a pan and put back on the stove over medium-low heat.

Cook on low until it thick enough to coat the back of a spoon.

Pour into a bowl and refrigerate until completely cool or up to overnight.

Run the custard through an ice cream maker according to the manufacturers directions.

Put the ice cream in a container and let it freeze at least 4 hours until firm.

Scoop and Enjoy!

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