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
Scale
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.
