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.
Notes
Store in an airtight container in your freezer for up to 2 weeks. Allow to soften slightly at room temperature for 5-10 minutes before serving.
