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.
Perfection!
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.
Scoop.
Serve.
Devour.
Enjoy! And if you give this Brown Butter Ice Cream recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
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 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. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Brown Butter Ice Cream
Ingredients
Instructions
Notes
Recommended Products
Nutrition Information:
Yield:
8
Serving Size:
1/2 cup
Amount Per Serving:
Calories: 329Total Fat: 26gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 166mgSodium: 50mgCarbohydrates: 20gFiber: 0gSugar: 20gProtein: 4g
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OMG! Laurie, this sounds like the best ice cream ever! I would never have thought to use browned butter for ice cream… but, of course, it makes everything better! I can’t wait to try this! Thanks!
Thank you, Jane! I agree! Brown butter makes everything so much better!
I am making this! I belong to a group that orders organic pastured butter in bulk. I have 40 pounds of butter so this recipe came at the perfect time! As usual, I love the way you lay out your recipes. So easy to follow.
Thank you!
Enjoy!