Description
This Brown Butter Ice Cream recipe offers a rich, creamy dessert infused with the deep, nutty flavors of browned butter. Perfectly balanced with sweetened custard base, this homemade ice cream provides a decadent treat that is smooth and full of complex flavor.
Ingredients
Scale
Main Ingredients
- 1 cup unsalted butter
- 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. Stir frequently until the butter turns golden brown and releases a nutty aroma. Remove from heat and allow to cool slightly.
- Heat the Cream and Milk: In a separate saucepan, combine the heavy cream and whole milk. Heat the mixture over medium heat until it just begins to simmer, then remove from heat.
- Whisk Eggs and Sugar: In a 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 yolks while whisking constantly to prevent the eggs from scrambling.
- Cook the Custard: Transfer the combined mixture back to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Avoid boiling to prevent curdling.
- Combine and Chill: Strain the custard through a fine-mesh sieve into a bowl to remove any cooked egg bits. Stir in the browned butter, vanilla extract, and salt. Cover and refrigerate until thoroughly chilled, at least 4 hours or overnight.
- 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: Transfer the churned ice cream into an airtight container and freeze until firm, about 2-4 hours, before serving.
Notes
- Make sure to whisk constantly when tempering eggs to avoid scrambling.
- Cooling the browned butter slightly before mixing into the custard helps prevent cooking the eggs further.
- Straining the custard ensures a silky smooth ice cream texture.
- For best results, chill the custard overnight before churning.
- Use an ice cream maker for optimal creaminess; without it, the texture may be icy.
