Brown Butter Ice Cream Base Recipe

Ingredients

• 1 stick Salted Butter (cut into 1‑inch cubes; use salted for flavor)
• 1 cup Granulated Sugar (white granulated)
• 0.25 teaspoon Salt (fine sea salt)
• 0.25 teaspoon Xanthan Gum (helps stabilize the ice cream; sprinkle evenly to avoid clumps)
• 0.25 cup Dry Milk Powder (non‑fat, adds body and creaminess)
• 0.5 cup Light Corn Syrup (prevents crystallization; use light for neutral flavor)
• 2 cups Half‑and‑Half (full‑fat for richness)
• 1.5 cups Heavy Whipping Cream (cold, high‑fat)

Instructions

1. Cube the Butter

   Cut the stick of salted butter into 1‑inch cubes so it melts evenly.

   Time: PT2M

2. Brown the Butter

   Place the butter cubes in a saucepan over medium‑high heat. Let it melt, then bubble and foam. Stir only occasionally. When the foam turns golden‑brown and a nutty aroma develops, lower the heat to medium‑low and continue cooking until the butter reaches a deep amber color.

   Time: PT7M

   Temperature: medium‑high to medium‑low

3. Settle the Brown Butter

   Remove the pan from heat and carefully pour the brown butter into a heat‑proof measuring cup. Let it sit for a couple of minutes so the browned bits settle at the bottom.

   Time: PT2M

4. Combine Base Ingredients and Heat

   In the same saucepan, add the half‑and‑half, light corn syrup, granulated sugar, salt, xanthan gum, and dry milk powder. Whisk gently to dissolve. Add the settled brown butter. Heat over medium heat, stirring constantly, until the mixture is smooth and just begins to simmer (no boil).

   Time: PT5M

   Temperature: medium

5. Incorporate Heavy Cream

   Remove the pan from heat and stir in the cold heavy whipping cream until fully incorporated.

   Time: PT1M

6. Cool and Refrigerate

   Transfer the ice‑cream base to a clean jar or airtight container. Let it cool at room temperature for 10 minutes, then cover and refrigerate until completely cold (at least 4 hours or overnight).

   Time: PT4H10M

7. Churn the Ice Cream (Optional)

   Pour the chilled base into an ice‑cream maker and churn according to the manufacturer’s instructions, usually 20‑30 minutes, until a soft‑serve consistency is reached. Transfer to a freezer‑safe container and freeze for another 2‑3 hours for firm ice cream.

   Time: PT30M

Nutrition Facts

Calories

500

Protein

4 g

Carbohydrates

55 g

Fat

30 g

Fiber

0 g