|6 oz. (170g)||Plugrá® Premium Butter, unsalted|
|2 cups (498g)||milk|
|1 cup (238g)||whipping cream|
|5 lg. (85g)||egg yolks|
|¼ cup (50g)||granulated sugar|
|¼ cup (48g)||dark brown sugar|
|¼ tsp. (1g)||salt|
Heat the butter in a medium skillet over medium heat stirring occasionally, until it has browned and has a nutty aroma. Butter will go from browned to burned quickly so watch this step carefully. Pour through fine strainer into small bowl.
Bring milk and cream to a simmer in a large saucepan. Whisk egg yolks, both sugars, and salt in bowl until well blended. Add brown butter; whisk to blend. Whisk the hot cream mixture ¼ cup at a time into yolk mixture until the yolks have warmed; return to the saucepan. Stir mixture over medium-low heat until instant-read thermometer registers a minimum of 160°F and the mixture has thickened about 5 minutes. Strain custard into large bowl. Set bowl over larger bowl of ice water. Stir until custard is cold. For best results, refrigerate the custard overnight before freezing.
Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; freeze.