Description
This Brown Butter Ice Cream recipe delivers a rich, nutty twist on classic vanilla ice cream by incorporating deeply browned butter. The butter is carefully browned until golden and aromatic, then blended into a creamy custard base made from cream, milk, egg yolks, sugar, and vanilla. After chilling, the mixture is churned into a luxuriously smooth ice cream with a distinctive roasted flavor, perfect for a gourmet homemade dessert.
Ingredients
Scale
Butter
- 1 cup unsalted butter
Dairy
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
Other
- 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 over medium heat in a saucepan, stirring frequently until it turns golden brown and releases a nutty aroma. Be careful not to burn it. Remove from heat and allow it to cool slightly.
- Heat the Cream and Milk: In a separate saucepan, combine the heavy cream and whole milk and gently simmer over medium heat until just hot but not boiling.
- Whisk Eggs and Sugar: In a mixing bowl, whisk together the egg yolks and granulated sugar vigorously until the mixture becomes pale and slightly thickened.
- Temper the Eggs: Slowly pour the hot cream and milk mixture into the egg yolk mixture in a steady stream, whisking constantly to prevent the eggs from curdling.
- Cook the Custard: Transfer the combined mixture back to the saucepan and cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon. Do not allow it to boil to avoid scrambling the eggs.
- Combine and Chill: Strain the cooked custard through a fine-mesh sieve into a clean bowl to remove any lumps. Stir in the browned butter, vanilla extract, and salt until fully incorporated. Cover and chill the mixture in the refrigerator for several hours until it is thoroughly cold.
- Churn the Ice Cream: Pour the chilled custard mixture into an 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 an airtight container and freeze for at least 4 hours or until firm before serving.
Notes
- Make sure to brown the butter carefully to avoid burning, which can turn the flavor bitter.
- Tempering the eggs is critical to prevent curdling – add hot cream slowly while whisking vigorously.
- Straining the custard before chilling ensures a smooth, creamy texture without lumps.
- The ice cream maker used should be pre-frozen as per manufacturer’s instructions for best results.
- This recipe yields a rich, custard-based ice cream with deep buttery notes, ideal for pairing with warm desserts.
