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
Scale
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