If you have never tasted the magic of browned butter folded into velvety, creamy ice cream, get ready for a total game changer. This Brown Butter Ice Cream Recipe takes classic homemade ice cream to a new level with its rich, nutty depth and luscious texture. The process transforms simple ingredients into a sophisticated dessert that tastes like it belongs in a gourmet parlor, yet you can make it right at home. Each spoonful delivers a perfect balance of caramelized butter goodness intertwined with the smoothness of custard ice cream—trust me, it’s worth every step.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is straightforward but crucial. Every component plays an essential role, from the rich creaminess to the deep, toasty notes brought by the brown butter. Together, they create the luscious composition that makes this ice cream unforgettable.
- Unsalted butter: The star of the recipe—browns into a fragrant, nutty base that elevates every bite.
- Heavy cream: Adds richness and the smooth mouthfeel that makes ice cream dreamy.
- Whole milk: Balances creaminess with lightness for the perfect texture.
- Granulated sugar: Sweetens evenly and helps with the custard’s texture.
- Large egg yolks: Act as a natural thickener to create that classic custard base.
- Vanilla extract: Enhances and rounds out the flavors with a warm, fragrant note.
- Salt: Just a pinch to amplify the butter’s nuttiness and balance the sweetness.
How to Make Brown Butter Ice Cream Recipe
Step 1: Brown the Butter
Begin by melting unsalted butter over medium heat. Stir constantly as the butter melts and then foams; soon it will turn golden brown and release an intoxicating nutty aroma. This step is the heart of the recipe, giving the ice cream its signature flavor. Allow the browned butter to cool slightly before moving on.
Step 2: Heat the Cream and Milk
While your butter cools, combine the heavy cream and whole milk in a saucepan and bring just to a simmer. Heating these ingredients helps temper the eggs later without scrambling them and ensures your custard will be silky smooth.
Step 3: Whisk Eggs and Sugar
In a large mixing bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and slightly thickened. This air incorporation sets the stage for a light yet creamy custard base.
Step 4: Temper the Eggs
Slowly pour the hot cream and milk into the egg yolk mixture while whisking vigorously. This gradual temperature increase prevents the eggs from cooking too quickly, ensuring a smooth custard texture.
Step 5: Cook the Custard
Return the combined mixture to the saucepan and cook on low heat, stirring constantly until it thickens enough to coat the back of a spoon. Be patient here—don’t let it boil to avoid curdling. This slow cooking perfectly sets your custard foundation.
Step 6: Combine and Chill
Strain the custard into a clean bowl to catch any cooked bits, then stir in the cooled browned butter, vanilla extract, and salt. Chill this mixture in the refrigerator until thoroughly cold. This chilling is vital to develop flavors and prepare the custard for churning.
Step 7: Churn and Freeze
Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Transfer the ice cream into a container and freeze until firm to enjoy that perfect scoopable texture.
How to Serve Brown Butter Ice Cream Recipe
Garnishes
Enhance the nutty, buttery notes of your Brown Butter Ice Cream Recipe by topping it with toasted pecans or a sprinkle of sea salt. Adding a drizzle of caramel sauce or a few shards of dark chocolate also makes for an indulgent touch that complements the rich custard.
Side Dishes
Pairing this ice cream with warm desserts like apple crisp, bread pudding, or even a simple slice of pound cake lets the flavors meld beautifully. The contrast of hot and cold alongside the brown butter’s complex sweetness is sheer bliss.
Creative Ways to Present
For a fun twist, serve scoops sandwiched between buttery shortbread cookies or create mini ice cream sandwiches for a delightful handheld treat. You can also spoon the ice cream over a bowl of roasted fruit or crumble some spiced cookies on top for added texture.
Make Ahead and Storage
Storing Leftovers
Store any leftover Brown Butter Ice Cream Recipe in an airtight container to prevent ice crystals and freezer burn. Keeping the lid tight and the surface smooth helps maintain the creamy texture you worked so hard to achieve.
Freezing
This ice cream keeps well frozen for up to two weeks without significant loss of flavor or texture. For best results, let it soften at room temperature for a few minutes before scooping.
Reheating
Since this is ice cream, reheating isn’t recommended. Instead, simply let it thaw slightly to reach your preferred softness before serving, preserving that incredible brown butter flavor and creaminess.
FAQs
Can I make Brown Butter Ice Cream Recipe without an ice cream maker?
Yes! You can achieve a similar result by placing the custard in a shallow container and stirring vigorously every 30 minutes while freezing. This helps break up ice crystals and creates a creamier texture, though the churning method yields the best creaminess.
What type of butter works best for this recipe?
Unsalted butter is preferred because it allows you to control the salt level precisely. Using salted butter can alter the balance of flavors and potentially make the ice cream too salty.
Why is tempering the eggs important?
Tempering slowly brings the temperature of the eggs up without cooking them instantly. This step ensures your custard remains smooth and creamy rather than forming lumps or scrambled bits.
Can I add mix-ins to this Brown Butter Ice Cream Recipe?
Absolutely! Chopped toasted nuts, chocolate chips, or swirls of caramel or maple syrup complement the brown butter flavor wonderfully. Add them during the last few minutes of churning to evenly distribute.
How long does it take to brown the butter?
Typically, browning butter takes about 5 to 7 minutes over medium heat. Watch carefully and stir often, as it can burn quickly once it starts turning golden and fragrant.
Final Thoughts
If you’ve been searching for a homemade ice cream recipe that’s both elegant and comforting, this Brown Butter Ice Cream Recipe checks every box. The deep, warm flavors of browned butter meld into the rich custard base, creating a dessert that feels extravagant yet approachable. Give it a try—you might just discover your new favorite scoop.
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Brown Butter Ice Cream Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 1 serving (about 1 quart or 4 cups of ice cream)
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This rich and creamy Brown Butter Ice Cream features the deep, nutty flavor of browned butter, combined with a smooth custard base made from cream, milk, and egg yolks. The brown butter imparts a unique toasted aroma and enhances the sweetness, resulting in an indulgent homemade ice cream perfect for dessert lovers seeking a gourmet twist.
Ingredients
Brown Butter
- 1 cup unsalted butter
Cream Base
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
Custard Mixture
- 3/4 cup granulated sugar
- 5 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Brown the Butter: Melt the unsalted butter over medium heat in a saucepan. Stir frequently and cook until it turns a rich golden brown and gives off a nutty aroma. Remove from heat and let it cool slightly.
- Heat the Cream and Milk: In a separate saucepan, combine the heavy cream and whole milk. Heat the mixture until it starts to simmer, but do not let it boil. Remove from heat.
- Whisk Eggs and Sugar: In a bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and slightly thickened, indicating that the sugar has started to dissolve into the yolks.
- Temper the Eggs: Gradually pour the hot cream and milk mixture into the egg yolk mixture while whisking constantly. This careful process prevents the eggs from scrambling by slowly raising their temperature.
- Cook the Custard: Pour the combined mixture back into the saucepan and cook over low heat, stirring continuously with a wooden spoon or spatula. Cook gently until the custard thickens enough to coat the back of the spoon, but avoid boiling to prevent curdling.
- Combine and Chill: Strain the custard through a fine-mesh sieve into a bowl to remove any cooked egg bits. Stir in the cooled brown butter, vanilla extract, and salt until fully incorporated. Cover and refrigerate the mixture until thoroughly chilled, about 2-3 hours.
- Churn the Ice Cream: Pour the chilled custard mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically about 20-30 minutes, until it reaches a soft-serve consistency.
- Freeze: Transfer the churned ice cream to an airtight container and freeze for at least 2 hours or until firm before serving.
Notes
- Be careful not to burn the butter while browning; it should smell nutty but not burnt.
- Tempering the eggs is essential to avoid scrambling and achieve a smooth custard.
- If you don’t have an ice cream maker, you can freeze the mixture in a shallow container and stir vigorously every 30 minutes to break up ice crystals.
- Chilling the custard thoroughly before churning helps improve texture and freezing time.
- The recipe yields a rich and creamy dessert suitable for individual servings.
