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.

Brown Butter Ice Cream l SimplyScratch.com #homemade #brownbutter #icecream #fromscratch

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.

Brown Butter Ice Cream l SimplyScratch.com #homemade #brownbutter #icecream #fromscratch

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.

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Spread evenly and freeze for 4 hours to overnight.

Scoop.

Brown Butter Ice Cream l SimplyScratch.com #homemade #brownbutter #icecream #fromscratch

Serve.

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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 l SimplyScratch.com #homemade #brownbutter #icecream #fromscratch

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Yield: 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.

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

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

**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.
Calories: 343kcal, Carbohydrates: 25g, Protein: 4g, Fat: 26g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Cholesterol: 184mg, Sodium: 62mg, Potassium: 144mg, Sugar: 23g, Vitamin A: 1079IU, Vitamin C: 1mg, Calcium: 119mg, Iron: 1mg

Brown Butter Ice Cream l SimplyScratch.com #homemade #brownbutter #icecream #fromscratch