This creamy Brown Butter Ice Cream has toasty browned butter is mixed in to a simple ice cream base for a luxurious decadent ice cream.
I’ve had this recipe written in a notebook for years. For some reason or another I was nervous to make it. I’ve probably put it off for at least 6 years. Gah! I know. However this year, it was on.
I’ve made it a few times now and it’s SO good. Toasty, warm with notes of vanilla. It’s incredible. It’s also rich, so I like to have a small serving and savor it.
To Make This Brown Butter Ice Cream You Will Need:
- 1 stick unsalted butter, browned
- 4 egg yolks
- 3/4 cup light brown sugar
- 2 cups heavy cream
- 1 cup whole milk
- 2 teaspoons pure vanilla extract
I highly recommend browning the butter the night before and letting it cool on the counter before making this ice cream. This gives the browned butter a chance to cool completely and solidify somewhat. No need to refrigerate.
In a large mixing bowl, measure and add the (cooled) brown butter, 4 egg yolks and 3/4 cup light brown sugar.
Whisk well until combined and the sugar has dissolved.
Meanwhile, add the 2 cups heavy cream and 1 cup whole milk into a heavy bottom sauce pan.
Heat until just simmering, stirring often to avoid scorching.
Slowly pour the hot cram and milk in while whisking the egg/brown sugar mixture.
Transfer this to a new saucepan.
Heat on low to medium-low until thickened and coats the back of the spoon. About 10 to 15 minutes.
Whisk in the vanilla.
Place a mesh strainer into a large bowl and pour the thickened ice cream base through to catch any impurities.
Allow to cool slightly before covering and refridgerating for 4 hours to overnight.
Once the brown butter ice cream base has chilled completely, following the manufacturers instructions, pour the ice cream base into the ice cream maker.
Churn on low-speed until thick.
Scrape the ice cream from the attachment and into a freezer safe container.
Spread evenly and freeze for 4 hours to overnight.
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