If you’ve ever dreamed of ice cream that bursts with deep, nutty flavor and a luxuriously creamy texture, then this Brown Butter Ice Cream Recipe is about to become your new obsession. This isn’t just any ordinary ice cream; the magic lies in browning the butter to unlock a rich, golden aroma and taste that elevates every bite. Once you master this recipe, you’ll understand why it’s a favorite for those who crave homemade, custard-style ice cream that’s both comforting and impressively decadent.
Ingredients You’ll Need
Don’t be intimidated by the list—these ingredients are simple yet essential, each playing a starring role in creating the perfect balance of creaminess, sweetness, and that unforgettable brown butter flavor that defines this Brown Butter Ice Cream Recipe.
- Unsalted butter (1/2 cup): This is browned to bring out rich, nutty flavors that form the ice cream’s signature taste.
- Heavy cream (2 cups): Adds luxurious creaminess and smooth texture to the custard base.
- Whole milk (1 cup): Lightens the mixture slightly while maintaining richness.
- Granulated sugar (3/4 cup): Sweetens perfectly without overpowering the brown butter notes.
- Salt (1/4 teaspoon): Enhances all the flavors and balances the sweetness.
- Large egg yolks (5): Create the custard base, giving the ice cream a creamy, silky feel.
- Vanilla extract (2 teaspoons): Adds a subtle warmth that complements the brown butter beautifully.
How to Make Brown Butter Ice Cream Recipe
Step 1: Brown the Butter
Start by melting the unsalted butter in a medium saucepan over medium heat. Stir frequently as the butter bubbles and begins to turn a lovely golden brown with a nutty aroma, which typically takes around 5 to 7 minutes. Be attentive here because the butter can quickly go from brown to burnt. Once you reach that perfect brown butter stage, remove from heat and allow it to cool just a bit—that fragrant richness is going to be the heart of your ice cream.
Step 2: Warm the Cream and Milk
In a separate saucepan, combine the heavy cream, whole milk, and salt. Warm this mixture over medium heat just until you see steam rising, which helps gently infuse the flavors and prepares it for tempering the egg yolks. Remove from heat once steaming; you don’t want it boiling.
Step 3: Whisk the Egg Yolks and Sugar
Using a bowl, whisk together your large egg yolks and granulated sugar until the mixture is pale, thick, and creamy. This step is crucial as it creates a custard base that will lend your Brown Butter Ice Cream Recipe its ultra-smooth texture.
Step 4: Temper the Egg Mixture
Slowly add a small amount of the warm cream mixture into the egg yolks while whisking vigorously. This tempers the eggs, preventing them from scrambling when combined with the rest of the warm cream. Once tempered, pour the egg yolk mixture back into the saucepan containing the remaining warm cream and milk.
Step 5: Cook the Custard
Place the saucepan over low heat and stir constantly to prevent curdling. Cook the custard until it thickens enough to coat the back of a spoon—this usually takes about 5 to 8 minutes. Once thickened, strain the custard through a fine mesh sieve into a clean bowl to ensure the smoothest texture.
Step 6: Add Brown Butter and Vanilla
Stir in your cooled brown butter and vanilla extract into the custard. This infuses the ice cream base with a luxurious depth of flavor and aroma. Chill this mixture thoroughly in the refrigerator for at least 4 hours or overnight. This chilling step is essential for the custard to set properly and for the flavors to meld.
Step 7: Churn and Freeze
Once chilled, pour the custard into your ice cream maker and churn according to manufacturer’s instructions. After churning, transfer the soft ice cream to a container and freeze for at least 2 hours before serving to let it firm up into creamy perfection.
How to Serve Brown Butter Ice Cream Recipe
Garnishes
The nutty richness of Brown Butter Ice Cream pairs beautifully with warm toppings like caramel sauce or candied pecans. You can also add a sprinkle of flaky sea salt on top to intensify the flavor contrast and add a delightful crunch.
Side Dishes
This ice cream shines alongside crisp apple tarts, warm brownies, or even a drizzle over a classic bread pudding. The buttery and creamy profile complements fruit-forward and chocolate desserts alike, making it a versatile partner.
Creative Ways to Present
For a fun twist, try serving your Brown Butter Ice Cream Recipe in toasted brioche buns as an indulgent ice cream sandwich or create a sundae featuring toffee bits, chocolate chips, or drizzled salted caramel. These additions bring texture and extra layers of flavor that will wow your friends and family.
Make Ahead and Storage
Storing Leftovers
Leftover Brown Butter Ice Cream can be stored in an airtight container in the freezer. Make sure to press a piece of parchment paper or plastic wrap directly on the ice cream surface before sealing the container to prevent ice crystals from forming.
Freezing
For the best texture, freeze the finished ice cream for at least 2 hours after churning. This resting time allows the custard to firm up and enhances its creamy consistency. When freezing long term, keep it tightly covered to maintain freshness.
Reheating
Unlike baked goods, ice cream isn’t meant to be reheated. Instead, if the ice cream becomes too hard in the freezer, let it sit at room temperature for 5 to 10 minutes before scooping to soften slightly without melting.
FAQs
Can I make Brown Butter Ice Cream without an ice cream maker?
While an ice cream maker definitely helps achieve the creamiest texture, you can still make this ice cream by placing the custard in a shallow dish and stirring it vigorously every 30 minutes while it freezes, breaking up ice crystals. It takes longer but still gives good results.
How long does homemade Brown Butter Ice Cream last in the freezer?
Stored properly in an airtight container, your homemade ice cream will stay fresh and delicious for up to two weeks. Beyond that, you might notice some loss of texture and flavor.
Can I add mix-ins to this ice cream?
Absolutely! Toffee bits, chocolate chips, chopped nuts, or caramel swirls work wonderfully with the Brown Butter Ice Cream Recipe. Add them during the last few minutes of churning so they’re incorporated evenly.
What does brown butter actually taste like?
Brown butter has a distinctive nutty, toasted flavor with hints of caramel and a rich aroma. It’s this depth that transforms the ice cream from ordinary to extraordinary.
Is this recipe suitable for vegetarians?
Yes! The Brown Butter Ice Cream Recipe uses animal-derived ingredients like dairy and eggs but contains no meat, making it suitable for a vegetarian diet.
Final Thoughts
This Brown Butter Ice Cream Recipe is truly a game-changer in the world of homemade frozen treats. With its irresistible nutty flavor and luxuriously creamy custard texture, it’s sure to become a beloved staple for your dessert rotations. Don’t hesitate to dive in and share this warm, delightful experience with your favorite people—you deserve every spoonful of this sweet, buttery goodness.
Print
Brown Butter Ice Cream Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 6 hours 35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Churning
- Cuisine: American
- Diet: Vegetarian
Description
This rich and creamy Brown Butter Ice Cream features a nutty depth from brown butter and a smooth custard base made with egg yolks, cream, and whole milk. It’s a classic American dessert perfect for summer, with an indulgent flavor and velvety texture.
Ingredients
Brown Butter Base
- 1/2 cup unsalted butter
Ice Cream Custard
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 5 large egg yolks
- 2 teaspoons vanilla extract
Instructions
- Brown the Butter: In a medium saucepan, melt the butter over medium heat. Stir frequently and cook until the butter turns a golden brown color and emits a nutty aroma, about 5 to 7 minutes. Remove from heat and let it cool slightly.
- Warm Cream and Milk: In a separate saucepan, combine the heavy cream, whole milk, and salt. Heat over medium heat just until steaming, then remove from heat to prevent boiling.
- Whisk Egg Yolks and Sugar: In a bowl, vigorously whisk the egg yolks and granulated sugar until the mixture becomes pale and thick, indicating they are well combined and aerated.
- Temper the Eggs: Slowly pour a small amount of the warm cream mixture into the egg yolk mixture while whisking constantly to avoid curdling. Gradually add more to temper the yolks.
- Cook the Custard: Pour the tempered egg yolk mixture back into the saucepan with the remaining warm cream mixture. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon, which usually takes about 5 to 8 minutes.
- Strain and Add Brown Butter and Vanilla: Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Stir in the cooled brown butter and vanilla extract ensuring they are fully incorporated.
- Chill the Custard: Cover the custard mixture and refrigerate for at least 4 hours or overnight to develop flavors and ensure it is sufficiently cold for churning.
- Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze Until Firm: Transfer the churned ice cream to an airtight container and freeze for at least 2 hours before serving to allow it to firm up.
Notes
- The brown butter imparts a rich, nutty flavor that enhances the custard base beautifully.
- For added texture and flavor, consider mixing in toffee bits, chocolate chips, or caramel swirls before the final freezing step.
- Ensure the custard is properly tempered to avoid scrambling the eggs.
- Chilling the mixture thoroughly before churning helps achieve a creamier texture.
