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!

Print

Yield: 6 to 8

Brown Butter Ice Cream

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.

Prep Time 25 minutes

Additional Time 12 hours

Total Time 12 hours 25 minutes

Ingredients

• 1 stick (8 tablespoons) browned butter, cooled completely**
• 4 egg yolks
• 3/4 cup light brown sugar
• 2 cups heavy whipping cream
• 1 cup whole milk
• 2 teaspoons vanilla extract

Instructions

1. In a mixing bowl place the (cooled) brown butter, egg yolks and brown sugar. Whisk well until combined and sugar has dissolved.
2. Meanwhile, pour the milk and heavy cream into a heavy bottom sauce pan. Heat until just simmering, stirring often to avoid scorching.
3. While whisking, carefully pour the hot milk/cream into the bowl with the eggs and brown butter. Transfer this to a new saucepan and heat on low to medium-low until thickened and coats the back of the spoon. About 10 minutes.
4. Place a mesh strainer into a large bowl and pour the thickened ice cream base through to catch any impurities.
5. Whisk in the vanilla and allow to cool slightly before covering and refridgerating for 4 hours to overnight.
6. Once the brown butter ice cream base has chilled completely, following the manufacturers instructions, pour the ice cream base into the ice cream maker and churn until thick.
7. Transfer the thickened ice cream into a freezer-safe container and freeze for 4 hours or overnight.
8. Serve scoops in ice cream cones or into bowls.

Notes

**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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  KitchenAid KP26M1XWH 6 Qt. Professional 600 Series Bowl-Lift Stand Mixer - White
• 
  KitchenAid KICA0WH Ice Cream Maker Attachment - Excludes 7, 8, and most 6 Quart Models

Nutrition Information:

Yield:

8

Serving Size:

1/2 cup
Amount Per Serving: Calories: 329 Total Fat: 26g Saturated Fat: 16g Trans Fat: 1g Unsaturated Fat: 8g Cholesterol: 166mg Sodium: 50mg Carbohydrates: 20g Net Carbohydrates: 0g Fiber: 0g Sugar: 20g Sugar Alcohols: 0g Protein: 4g

Nutrition information isn’t always accurate.