If you love ice cream that tastes decadent, sophisticated, and just a little unexpected, Brown Butter Ice Cream will absolutely sweep you off your feet. Imagine the creamy richness of a classic custard base, elevated by the toasty, nutty flavors of browned butter: it’s velvety, aromatic, and so much more than your everyday vanilla. Whether you’re scooping it for a summer party or savoring it during a quiet night in, this treat delivers pure comfort and an elegant twist in every bite.
Ingredients You’ll Need
This recipe is proof that simple ingredients can create show-stopping flavor. Every component in Brown Butter Ice Cream matters: each one layers in more richness, creaminess, or complexity, so don’t skimp or substitute! Let’s look at what makes this ice cream unforgettable.
- Unsalted butter (1/2 cup): Browning this transforms its flavor, creating the golden, nutty backbone of the ice cream.
- Heavy cream (2 cups): Adds luxurious texture and richness for that classic scoopable quality.
- Whole milk (1 cup): Keeps the ice cream creamy but not too dense, balancing the fats.
- Granulated sugar (3/4 cup): Provides sweetness and helps the custard set up just right.
- Salt (1/4 teaspoon): Just a pinch brings out all the deep, toasty notes of the brown butter.
- Large egg yolks (5): The secret to a silky, lush custard base—don’t skip the yolks!
- Vanilla extract (2 teaspoons): Rounds out all the flavors and pairs gorgeously with the browned butter.
How to Make Brown Butter Ice Cream
Step 1: Brown the Butter
Start by melting the butter in a medium saucepan over medium heat. As it melts, it will foam and hiss, then you’ll notice golden flecks forming on the bottom. Keep stirring until the butter turns a deep golden brown and smells wonderfully nutty—this usually takes about 5–7 minutes. Once it hits that sweet spot, take the pan off the heat and let the brown butter cool for a bit. This step is what makes Brown Butter Ice Cream utterly irresistible—don’t rush it!
Step 2: Warm the Dairy
In another saucepan, combine the heavy cream, whole milk, and salt. Warm the mixture gently over medium heat until it’s just steaming (but not boiling). Once you see a gentle steam rising, remove it from the heat. The warmed dairy infuses the ice cream with mellow creaminess and helps everything blend together smoothly later.
Step 3: Whisk the Egg Yolks and Sugar
In a separate heatproof bowl, whisk those beautiful egg yolks with the granulated sugar. Keep whisking until the mixture lightens in color and thickens a bit—this should only take a minute or two and it’s key for a rich, smooth texture.
Step 4: Temper the Eggs
Take a ladle or so of the warm milk mixture and slowly pour it into the egg yolk bowl, whisking constantly to avoid scrambling the eggs. This “tempering” step gently heats the yolks while keeping the mixture silky. Once combined, pour everything back into the saucepan with the rest of the milk.
Step 5: Cook the Custard
Place the saucepan over low heat and stir constantly with a wooden spoon or silicone spatula. After 5–8 minutes, the custard will thicken enough to coat the back of the spoon—don’t let it boil! Once ready, immediately remove from heat so your Brown Butter Ice Cream custard stays smooth and creamy.
Step 6: Strain and Combine
Pour the hot custard through a fine mesh sieve into a clean bowl to catch any stray bits. Stir in the cooled brown butter and vanilla extract. As you mix it all together, the kitchen will fill with the aroma of caramelized butter and sweet cream—pure heaven.
Step 7: Chill the Mixture
Cover the bowl and let the mixture chill in the refrigerator for at least four hours (or overnight if you have the patience). Chilling fully sets the flavors and helps the ice cream churn up creamy and smooth.
Step 8: Churn and Freeze
Pour your chilled base into your ice cream maker and churn according to its instructions. When it hits soft-serve consistency, transfer to a container and freeze for at least two hours before serving. This extra freeze time gives Brown Butter Ice Cream the perfect scoopable texture—worth every minute!
How to Serve Brown Butter Ice Cream
Garnishes
Dress up each bowl with a flourish! Try a sprinkle of toffee bits or chocolate chips for crunch, a drizzle of warm caramel for extra richness, or finish with flaky sea salt to highlight the nutty, buttery flavors of your Brown Butter Ice Cream.
Side Dishes
This ice cream pairs beautifully with all kinds of treats. Serve it alongside warm apple pie, fudgy brownies, or even roasted stone fruits. The deep, toasted notes of the brown butter create a lovely contrast with fruit or chocolate desserts.
Creative Ways to Present
For a playful twist, scoop Brown Butter Ice Cream into pretty glass jars for make-ahead parfaits layered with crushed cookies or caramel swirls. Or, wow guests by sandwiching a scoop between thin oatmeal cookies for the ultimate grown-up ice cream sandwich.
Make Ahead and Storage
Storing Leftovers
Keep leftovers in an airtight container in your freezer. Press a piece of parchment paper or plastic wrap directly on the surface before sealing the lid to prevent ice crystals and keep every bite as creamy as when it was first churned.
Freezing
Brown Butter Ice Cream is at its best within the first week, but it will stay flavorful for up to two weeks in the freezer. Be sure to store it in a deep freezer rather than the freezer compartment of a fridge, if possible, for optimal texture.
Reheating
No reheating required—just let your Brown Butter Ice Cream sit at room temperature for a few minutes to soften before scooping. This brief “rest” time makes all the difference for a perfect, velvety serving.
FAQs
Can I make Brown Butter Ice Cream without an ice cream maker?
Absolutely! Once your custard base is chilled, pour it into a shallow dish, freeze, and whisk vigorously every 30 minutes for the first two hours to break up ice crystals. The texture won’t be quite as silky as churned, but the flavor will still shine.
What can I add to the ice cream for extra texture?
There are endless possibilities: toffee bits, chopped pecans, mini chocolate chips, or swirls of salted caramel all work beautifully with the toasty brown butter flavor. Add mix-ins during the last minute of churning for even distribution.
Is there a substitute if I don’t have heavy cream?
For the creamiest result, heavy cream is ideal, but you can try half-and-half in a pinch, though the ice cream may be a bit icier and less rich. Avoid using milk only, as the final product won’t have the same luscious texture.
Why do I need to strain the custard?
Straining removes any bits of cooked egg, ensuring your ice cream is ultra smooth. This quick step is well worth it and makes Brown Butter Ice Cream feel professional and indulgent every time.
How do I know when the butter is perfectly browned?
Watch for the transformation: the milk solids will turn a golden brown and the butter will smell nutty, almost like hazelnuts. Take it off the heat just as you see deep gold flecks and catch that irresistibly rich aroma.
Final Thoughts
If you’re ready to fall in love with homemade ice cream all over again, give Brown Butter Ice Cream a try. The flavor is beautifully complex, yet the recipe is wonderfully doable. Your friends and family will swear you’re a dessert genius. Treat yourself—you deserve this scoop of pure delight!
Print
Brown Butter Ice Cream Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 6 hours 35 minutes (including chill and freeze time)
- Yield: 8 servings
- Category: Dessert
- Method: Churned
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the creamy richness of homemade Brown Butter Ice Cream, where the nutty aroma of browned butter enhances a classic custard base to create the perfect summer dessert.
Ingredients
Ingredients:
- 1/2 cup unsalted butter
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 5 large egg yolks
- 2 teaspoons vanilla extract
Instructions
- Brown the Butter: In a medium saucepan, melt the butter over medium heat until golden brown and fragrant, about 5–7 minutes. Remove from heat and cool slightly.
- Prepare the Base: In another saucepan, heat cream, milk, and salt until steaming. In a bowl, whisk yolks and sugar until pale. Temper the eggs with warm milk mixture.
- Cook the Custard: Return mixture to saucepan and cook over low heat until thickened. Strain into a bowl, then stir in brown butter and vanilla. Chill for at least 4 hours.
- Churn and Freeze: Churn the mixture in an ice cream maker, then freeze for 2 hours before serving.
Notes
- The brown butter adds a rich, nutty depth to this classic custard-style ice cream.
- Try mixing in toffee bits, chocolate chips, or caramel swirls for added texture and flavor.
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 22g
- Sodium: 85mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 165mg
