Classic Brown Butter Ice Cream offers an intensely rich and nutty flavor profile, making it a truly elevated homemade dessert experience perfect for any occasion. This recipe demystifies the process of creating deeply flavorful brown butter ice cream right in your own kitchen, ensuring a superior taste and texture.
Key Ingredients for Classic Brown Butter Ice Cream
- 1 cup (2 sticks) unsalted butter
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- ½ teaspoon salt
- 5 large egg yolks
- 1 teaspoon pure vanilla extract
How to Make Classic Brown Butter Ice Cream
This Classic Brown Butter Ice Cream is surprisingly simple to make, transforming basic ingredients into a luxurious frozen treat. It’s incredibly satisfying to achieve such deep, nutty caramel notes with minimal fuss. The creamy texture and rich flavor will leave you craving more, and the best part? It only takes about 20 minutes of active prep time before it’s ready to chill and churn, making it a weekend indulgence that’s totally achievable.
Step-by-Step Instructions
- Brown the Butter: In a medium saucepan, melt the unsalted butter over medium heat. Continue to cook, swirling the pan occasionally, until the butter foams, then subsides. You’ll see milk solids at the bottom of the pan begin to turn golden brown and smell a nutty, toasty aroma. This process typically takes 5-8 minutes. Be watchful, as it can go from perfectly browned to burnt very quickly. Once browned, immediately remove the pan from the heat and carefully pour the browned butter into a heatproof bowl, leaving any burnt solids behind. Stir in the vanilla extract.
- Warm the Dairy: In the same saucepan (no need to wash it), combine the heavy cream and whole milk. Heat over medium heat until it just begins to simmer around the edges, but do not boil. Remove from heat.
- Temper the Yolks: In a separate medium bowl, whisk together the granulated sugar and salt. Add the egg yolks and whisk vigorously until the mixture is pale yellow and slightly thickened.
- Combine and Cook the Custard: Slowly and gradually ladle about half of the warm cream mixture into the egg yolk mixture while whisking constantly. This is called tempering and prevents the yolks from scrambling. Once combined, pour the tempered yolk mixture back into the saucepan with the remaining warm cream.
- Cook the Custard: Return the saucepan to medium-low heat. Cook, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon. Do not let it boil. This should take about 5-10 minutes. You can test by running your finger through the custard on the back of the spoon; if it leaves a clear trail, it’s ready.
- Strain and Chill: Immediately pour the custard through a fine-mesh sieve into the bowl containing the browned butter. Stir until the butter is fully incorporated into the custard. Cover the bowl tightly with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
- Churn the Ice Cream: Once the custard is completely chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions.
- Harden the Ice Cream: Transfer the churned ice cream to an airtight container and freeze for at least 2-4 hours, or until firm, before serving.
Why You’ll Love This Classic Brown Butter Ice Cream
You’ll adore this Classic Brown Butter Ice Cream for its incredibly sophisticated and deeply satisfying flavor. The journey from simple butter to a rich, nutty essence is truly magical, creating a taste experience far beyond your average vanilla. It’s a cost-saver compared to premium store-bought ice creams, offering gourmet quality without the hefty price tag. The inherent richness of the brown butter is the star, but it’s perfectly complemented by the creamy, smooth texture that coats your palate luxuriously, making it a stand-out dessert that rivals any artisanal ice cream shop.
Imagine scooping into this golden-hued delight, the subtle nutty aroma teasing your senses before you even take a bite. It’s a flavor that whispers of toasted caramels and warm pastries, a comforting yet elegant treat. Making this at home not only saves you money but also allows you to control the quality of every ingredient, ensuring a pure and delicious result. Whether you enjoy it plain or adorned with a drizzle of salted caramel or a scattering of toasted pecans, this Classic Brown Butter Ice Cream is sure to become a cherished recipe that leaves everyone asking for seconds. Don’t wait – treat yourself to this exquisite homemade creation today!
Storing and Reheating Tips
Store Classic Brown Butter Ice Cream in an airtight container in your freezer. It will maintain its best quality for up to 2 weeks when properly stored. Avoid leaving the container out for extended periods to prevent repeated thawing and refreezing, which can affect texture.
For the optimal taste and texture, allow the ice cream to soften slightly at room temperature for about 5-10 minutes before scooping. There is no reheating involved with ice cream; the goal is to keep it frozen. If you have any leftover custard base before churning, it can be stored in the refrigerator for up to 2 days.
Final Thoughts
This Classic Brown Butter Ice Cream is a testament to how simple ingredients can be transformed into something truly extraordinary. The deep, nutty flavor and creamy texture are utterly irresistible, and we encourage you to try this recipe at home for a delightful homemade treat.
Classic Brown Butter Ice Cream
Ingredients
Equipment
Method
- In a medium saucepan, melt the unsalted butter over medium heat. Continue to cook, swirling the pan occasionally, until the butter foams, then subsides. You’ll see milk solids at the bottom of the pan begin to turn golden brown and smell a nutty, toasty aroma. This process typically takes 5-8 minutes. Be watchful, as it can go from perfectly browned to burnt very quickly. Once browned, immediately remove the pan from the heat and carefully pour the browned butter into a heatproof bowl, leaving any burnt solids behind. Stir in the vanilla extract.1 cup (2 sticks) unsalted butter, 1 teaspoon pure vanilla extract
- In the same saucepan (no need to wash it), combine the heavy cream and whole milk. Heat over medium heat until it just begins to simmer around the edges, but do not boil. Remove from heat.2 cups heavy cream, 1 cup whole milk
- In a separate medium bowl, whisk together the granulated sugar and salt. Add the egg yolks and whisk vigorously until the mixture is pale yellow and slightly thickened.¾ cup granulated sugar, ½ teaspoon salt, 5 large egg yolks
- Slowly and gradually ladle about half of the warm cream mixture into the egg yolk mixture while whisking constantly. This is called tempering and prevents the yolks from scrambling. Once combined, pour the tempered yolk mixture back into the saucepan with the remaining warm cream.
- Return the saucepan to medium-low heat. Cook, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon. Do not let it boil. This should take about 5-10 minutes. You can test by running your finger through the custard on the back of the spoon; if it leaves a clear trail, it’s ready.
- Immediately pour the custard through a fine-mesh sieve into the bowl containing the browned butter. Stir until the butter is fully incorporated into the custard. Cover the bowl tightly with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
- Once the custard is completely chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the churned ice cream to an airtight container and freeze for at least 2-4 hours, or until firm, before serving.