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!
Brown Butter Ice Cream
Ingredients
- 8 tablespoons browned butter, cooled completely (see notes)
- 4 egg yolks
- 3/4 cup light brown sugar
- 2 cups heavy whipping cream
- 1 cup whole milk
- 2 teaspoons vanilla extract
Equipment
Instructions
- In a mixing bowl place the (cooled) brown butter, egg yolks and brown sugar. Whisk well until combined and sugar has dissolved.
- Meanwhile, pour the milk and heavy cream into a heavy bottom sauce pan. Heat until just simmering, stirring often to avoid scorching.
- 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.
- Place a mesh strainer into a large bowl and pour the thickened ice cream base through to catch any impurities.
- Whisk in the vanilla and 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 and churn until thick.
- Transfer the thickened ice cream into a freezer-safe container and freeze for 4 hours or overnight.
- Serve scoops in ice cream cones or into bowls.
Notes
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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!
I’m not sure what I did wrong, but the ice cream stayed as a liquid – it wouldn’t churn.
My batter was in the fridge over night, and my ice cream churning bowl was completely frozen, so I don’t think it’s a temperature thing.
Hopefully we can debug what I did wrong so that I can get the full experience of brown butter ice cream.
This reads like a very tasty ice cream.
There are 4 star restaurants that offer brown
butter ice cream with dessert.
This looks so good! I love the rich flavors in this recipe!
Thanks for sharing! Does it keep long?
Mine didn’t thicken in the ice cream maker either. I followed the recipe, chilled the batter overnight, and made sure the ice cream mixing bowl was in the freezer for a couple of days… Something must be wrong with the consistency of the liquid because it never thickened.
I made this yesterday. Used dark brown sugar, packed not loose…which may be the reason other posters versions didn’t freeze. The proper amount of sugar is a big factor in the freezing results. I also added broken pieces of homemade toffee my sister made me for my birthday! Perfectly creamy texture. Completely addicting but a little goes a long way. I’d probably add a 1/2t of sea salt to the mix because salt on ice cream makes it even more decadent, if that’s even possible. I took pictures but not sure where to upload. Thank you!