Description
This Brown Butter Ice Cream recipe transforms classic ice cream into a rich, nutty delight by incorporating deeply browned butter into a creamy custard base. The technique harnesses the warm, toasted flavors of brown butter blended into a smooth ice cream custard, churned to perfection and frozen for a luxuriously indulgent dessert perfect for any ice cream lover seeking a gourmet twist.
Ingredients
Scale
Brown Butter
- 1 cup unsalted butter
Custard Base
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 3/4 cup granulated sugar
- 5 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Brown the Butter: Melt the unsalted butter over medium heat in a saucepan, stirring frequently until it becomes golden brown and emits a nutty aroma. Once browned, remove from heat and allow it to cool completely before using.
- Heat the Cream and Milk: In a separate saucepan, gently heat the heavy cream and whole milk over medium heat until it just begins to simmer, then remove from heat.
- Whisk Eggs and Sugar: In a mixing bowl, vigorously whisk together the egg yolks and granulated sugar until the mixture becomes pale and slightly thickened.
- Temper the Eggs: Slowly pour the hot cream and milk mixture into the egg yolk mixture in a thin stream while continuously whisking. This step prevents the eggs from scrambling and helps combine the ingredients smoothly.
- Cook the Custard: Transfer the combined mixture back to the saucepan. Cook it over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon. Be careful not to let the custard boil to avoid curdling.
- Combine and Chill: Strain the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits. Stir in the cooled brown butter, vanilla extract, and salt until fully incorporated. Cover and refrigerate the mixture until it is thoroughly chilled, preferably overnight.
- Churn: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions until the ice cream reaches a soft-serve consistency.
- Freeze: Transfer the churned ice cream into an airtight container and freeze for at least 4 hours or until firm before serving.
Notes
- Be attentive while browning the butter; it can go from browned to burnt quickly.
- Ensure the custard does not boil to prevent curdling.
- Chilling the custard thoroughly before churning improves texture and flavor.
- For best results, use an ice cream maker as per your model’s instructions.
- Allow the ice cream to soften slightly at room temperature before scooping for easier serving.
