Brown Butter Ice Cream

The rich, nutty flavor of browned butter is a delicious addition to this ice cream.

Servings
8
Prep Time
15 Min
plus chilling
Cook Time
10 Min
Recipe by
Plugrá® Kitchens
Ingredients

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
Steps
1
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.
2
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.
3
Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; freeze.