How to make Brown Butter Ice Cream - with yoyomax12

Ingredients

• 0.5 cup Unsalted Butter (use salted butter if you prefer, then omit added salt)
• 1.5 cup Heavy Whipping Cream (1 cup for heating, 0.5 cup added later)
• 1.5 cup Whole Milk (2% or whole milk works)
• 3 Large Eggs (room temperature)
• 0.75 cup Granulated Sugar
• 0.25 teaspoon Salt (optional if using unsalted butter)
• 0.5 teaspoon Vanilla Extract (pure vanilla recommended)

Instructions

1. Brown the butter

   Melt 0.5 cup butter in a medium saucepan over medium‑low heat. Continue cooking, stirring occasionally, until the butter turns a golden‑brown color and releases a nutty aroma. It will foam briefly—watch closely.

   Time: PT5M

2. Cool the butter

   Transfer the browned butter to a heat‑proof bowl and let it sit until it reaches room temperature.

   Time: PT5M

3. Heat cream and milk

   Combine 1 cup whipping cream and 1.5 cups milk in a saucepan. Heat over medium heat, stirring occasionally, until the mixture is hot and begins to steam (do not boil).

   Time: PT5M

4. Whisk eggs and sugar

   In a mixing bowl, whisk together 3 large eggs and 3/4 cup granulated sugar until the mixture becomes pale and the sugar is mostly dissolved.

   Time: PT2M

5. Temper the eggs

   Very slowly drizzle the hot cream‑milk mixture into the egg‑sugar mixture while whisking constantly. Add a little at a time to keep the temperature low enough that the eggs do not curdle.

   Time: PT2M

6. Add browned butter

   Stir the cooled browned butter (and optional 1/4 tsp salt if using unsalted butter) into the tempered mixture until fully incorporated.

   Time: PT1M

7. Cook the custard

   Return the mixture to the saucepan and cook over medium‑low heat, whisking constantly for about 8 minutes, until the custard thickens enough to coat the back of a spoon.

   Time: PT8M

8. Strain the custard

   Pass the hot custard through a fine mesh sieve using a whisk to remove any lumps, resulting in a perfectly smooth base.

   Time: PT2M

9. Finish the base

   Stir in the remaining 0.5 cup heavy cream and 0.5 tsp vanilla extract until evenly mixed.

   Time: PT1M

10. Chill the mixture

    Cover the custard completely and refrigerate for several hours or overnight until it is thoroughly chilled.

    Time: PT0M

11. Churn in ice cream maker

    Pour the cold custard into your electric ice cream maker and churn according to the manufacturer’s directions, about 15 minutes, until it reaches a soft‑serve consistency.

    Time: PT15M

12. Freeze to firm

    Transfer the churned ice cream to an airtight container, smooth the surface, and freeze for 2–4 hours until firm.

    Time: PT0M

Nutrition Facts

Calories

595

Protein

14 g

Carbohydrates

25 g

Fat

35 g

Fiber

0 g