If you’re in the mood to impress your taste buds and maybe a few lucky friends, Brown Butter Ice Cream is about to become your new obsession. This luxurious frozen treat transforms humble ingredients into a symphony of nutty, caramelized flavors with a silken custard base. Every scoop is rich, buttery, and wonderfully sophisticated, yet comfortingly familiar. Whether you’re a seasoned ice cream maker or a curious beginner, this recipe promises a dessert experience that feels both gourmet and deeply nostalgic—no fancy tricks, just pure, golden magic.
Ingredients You’ll Need
The beauty of Brown Butter Ice Cream lies in the simplicity of its ingredients—each one plays a starring role, contributing to the flavor, texture, and creaminess that set this ice cream apart. Choosing quality basics yields a dessert that’s anything but ordinary.
- Unsalted butter (1/2 cup): Browning the butter is the secret to unlocking a deep, nutty flavor that makes this ice cream unforgettable.
- Heavy cream (2 cups): Adds luscious, creamy body for that classic scoopable texture.
- Whole milk (1 cup): Lightens the custard just enough for perfect richness without heaviness.
- Granulated sugar (3/4 cup): Sweetens the base and also contributes to the velvety texture.
- Large egg yolks (5): Essential for a smooth, custard-style base and a sunny yellow hue.
- Vanilla extract (1/2 teaspoon): Enhances the browned butter notes and adds irresistible aroma.
- Pinch of salt: Balances sweetness and brings out all the nuanced flavors.
How to Make Brown Butter Ice Cream
Step 1: Brown the Butter
Start by melting the butter in a medium saucepan over medium heat. Stir frequently and keep an eye on the color—as it melts, it will foam and sizzle, then gradually transform into a golden brown liquid with a nutty aroma. This takes about 5 to 7 minutes. The moment the butter deepens in color and smells toasty (without burning), immediately remove it from the heat and pour it into a heat-safe bowl to stop the cooking. This step is the heart of Brown Butter Ice Cream, so take your time and trust your senses.
Step 2: Heat the Dairy
In a separate saucepan, combine the heavy cream and whole milk. Warm the mixture over medium heat until it’s just steaming, but not boiling. This gentle heating helps the custard base come together smoothly, making your ice cream extra creamy.
Step 3: Whisk the Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture turns thick and pale. This not only incorporates air for a lighter texture but also ensures a silky custard later on.
Step 4: Temper the Eggs
Slowly drizzle the hot cream mixture into the egg yolk mixture while whisking constantly. This step, called tempering, gently brings the eggs up to temperature without scrambling them. It’s a bit of a balancing act, but it guarantees the creamy consistency that makes Brown Butter Ice Cream so special.
Step 5: Cook the Custard
Pour the tempered mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon. Watch for the moment when the custard thickens just enough to coat the back of the spoon (about 170–175°F if you’re using a thermometer). Take your time here; patience leads to a perfectly smooth base.
Step 6: Add the Brown Butter and Vanilla
Remove the custard from the heat and stir in the browned butter and vanilla extract. These additions infuse every bite with deep, toasty flavor and an enticing aroma that will have your kitchen smelling heavenly.
Step 7: Strain and Chill
Pour the custard through a fine mesh sieve into a clean bowl to catch any bits of cooked egg or milk solids. Let it cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight. The chilling step is crucial for a smooth, scoopable Brown Butter Ice Cream.
Step 8: Churn and Freeze
Once your custard is thoroughly chilled, churn it in your ice cream maker according to the manufacturer’s instructions. When it reaches a soft-serve consistency, transfer it to a freezer-safe container. For the best texture, let the ice cream firm up in the freezer for at least 2 hours before serving.
How to Serve Brown Butter Ice Cream
Garnishes
Dress up your scoops with a sprinkle of flaky sea salt, a handful of toasted pecans, or a drizzle of caramel sauce. Even a light dusting of cinnamon or some dark chocolate shavings can accentuate the nutty notes in Brown Butter Ice Cream, making every bowl feel like a special occasion.
Side Dishes
Pair this ice cream with warm apple pie, buttery shortbread cookies, or even a slice of rich chocolate cake. The deep, toasty flavors of Brown Butter Ice Cream make it the perfect companion for both fruity and chocolatey desserts, elevating everything it touches.
Creative Ways to Present
For a show-stopping dessert, serve Brown Butter Ice Cream in homemade waffle cones, sandwiched between chewy cookies, or as the “a la mode” topping for bread pudding. You can also swirl in caramel, fold in chocolate chips, or add a ribbon of nut brittle during the final minutes of churning for a gourmet twist.
Make Ahead and Storage
Storing Leftovers
Keep any remaining Brown Butter Ice Cream in an airtight container in the coldest part of your freezer. Press a layer of parchment or plastic wrap directly onto the surface before sealing to help prevent ice crystals and freezer burn.
Freezing
This ice cream keeps beautifully for up to two weeks in the freezer. The flavors tend to deepen over time, making the nutty, buttery notes even more pronounced. Just be sure to let it sit at room temperature for a few minutes before scooping for the creamiest texture.
Reheating
Ice cream doesn’t require reheating, but if it’s become too firm, allow it to soften on the counter for 5-10 minutes. For an extra decadent treat, serve a scoop over warm desserts like brownies or fruit crisps to let it gently melt and mingle with other flavors.
FAQs
Can I make Brown Butter Ice Cream without an ice cream maker?
Absolutely! After chilling the custard, pour it into a shallow container and freeze, stirring vigorously every 30 to 45 minutes until it sets. The result isn’t quite as creamy as churned, but it’s still deliciously satisfying.
What’s the best way to avoid burning the butter?
Keep the heat at medium and stir constantly. Watch for the color and aroma: once it turns golden brown and smells nutty, immediately remove it from the heat. Pour into a separate bowl right away to stop the cooking and avoid any burnt flavor.
Can I add mix-ins to Brown Butter Ice Cream?
Definitely! Swirl in caramel, add toasted nuts, or sprinkle in chocolate chips after churning for extra texture and flavor. Get creative with your favorites to personalize each batch.
Is it possible to make this recipe dairy-free?
While the signature flavor comes from browned butter and cream, you can experiment with plant-based butter and coconut cream. The result won’t be quite the same, but you’ll still enjoy a rich, nutty treat.
How long does homemade Brown Butter Ice Cream last in the freezer?
Stored properly, it will stay fresh for up to two weeks. For the best taste and texture, enjoy it within the first week when the flavors are at their peak.
Final Thoughts
If you’re looking for a dessert that’s both comforting and utterly luxurious, give Brown Butter Ice Cream a try. With its toasty, rich flavor and creamy texture, it’s sure to win you over from the very first bite. Gather your ingredients, savor the process, and get ready to fall in love with your new favorite homemade treat!
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Brown Butter Ice Cream Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 6 hours 40 minutes
- Yield: 1 quart (about 8 servings)
- Category: Dessert
- Method: Churned
- Cuisine: American
- Diet: Vegetarian
Description
This Brown Butter Ice Cream recipe offers a rich and nutty twist on traditional custard ice cream. Featuring browned butter that imparts a deep, caramelized flavor, this creamy dessert is churned to perfection, making it a luxurious treat perfect for any occasion.
Ingredients
Butter Mixture
- 1/2 cup unsalted butter
Dairy Base
- 2 cups heavy cream
- 1 cup whole milk
Custard
- 3/4 cup granulated sugar
- 5 large egg yolks
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Browning the Butter: In a medium saucepan, melt the butter over medium heat. Stir frequently and cook until the butter turns golden brown and emits a nutty aroma, approximately 5 to 7 minutes. Remove from heat immediately to prevent burning.
- Heating the Cream and Milk: In a separate saucepan, combine the heavy cream and whole milk. Heat over medium heat until the mixture is just steaming but not boiling.
- Preparing the Egg Yolks: In a mixing bowl, whisk together the egg yolks, sugar, and a pinch of salt until the mixture becomes thick and pale in color.
- Tempering the Eggs: Slowly drizzle the hot cream mixture into the egg yolks while whisking constantly to temper the eggs and avoid curdling.
- Cooking the Custard: Return the combined mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon and reaches 170 to 175°F.
- Combining Ingredients: Remove the custard from heat and stir in the browned butter and vanilla extract thoroughly.
- Straining the Custard: Pour the custard through a fine mesh sieve into a clean bowl to remove any solids, ensuring a silky texture.
- Cooling and Chilling: Let the custard cool to room temperature. Cover and refrigerate for at least 4 hours or overnight to chill completely.
- Churning the Ice Cream: Churn the chilled custard in an ice cream maker following the manufacturer’s instructions until it reaches soft-serve consistency.
- Freezing: Transfer the churned ice cream to a container and freeze for at least 2 hours to firm up before serving.
Notes
- For a deeper flavor, brown the butter until it is a rich golden color without burning.
- Optional additions such as caramel swirls, chocolate chips, or chopped nuts can be folded in after churning for added texture and flavor.
- Use a thermometer to monitor custard temperature closely to avoid curdling.
- Ensure the custard is fully chilled before churning to achieve the best texture.
Nutrition
- Serving Size: 1/2 cup
- Calories: 310
- Sugar: 21g
- Sodium: 45mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 170mg
