If you have a soft spot for ice cream that feels both familiar and luxuriously unique, then the Brown Butter Ice Cream Recipe is exactly the treat you need to try next. This recipe takes the classic ice cream experience to a whole new level by introducing rich, nutty flavors from beautifully browned butter that blend seamlessly with a creamy custard base. The result is a silky, indulgent dessert that’s bursting with warm caramel notes and a luscious texture that will have you hooked from the very first bite.
Ingredients You’ll Need
Gathering your ingredients is the first step, and luckily, this recipe keeps it straightforward with simple staples that combine to create a complex flavor profile. Each element plays a vital role in delivering the creamy, nutty, and velvety texture that makes the Brown Butter Ice Cream Recipe so irresistible.
- 1 cup unsalted butter: Browned slowly to develop a deep, nutty aroma that defines the ice cream’s signature flavor.
- 1 1/2 cups heavy cream: Adds richness and a smooth mouthfeel that’s essential for creamy ice cream.
- 1 1/2 cups whole milk: Balances the cream’s richness and helps create the perfect texture.
- 3/4 cup granulated sugar: Sweetens the custard while helping to create a smooth consistency.
- 5 large egg yolks: The heart of the custard base, providing creaminess and body to the ice cream.
- 1 teaspoon vanilla extract: Enhances and rounds out the flavors with its sweet floral notes.
- 1/4 teaspoon salt: Elevates all the flavors and balances the sweetness beautifully.
How to Make Brown Butter Ice Cream Recipe
Step 1: Brown the Butter
Start by melting unsalted butter over medium heat. Keep a close eye as it foams and then turns a beautiful golden brown with a nutty aroma — this is key to unlocking the rich, deep flavors you want. Once browned, remove it from heat and let it cool to prevent cooking the eggs later.
Step 2: Heat the Cream and Milk
In a separate saucepan, gently simmer the heavy cream and whole milk together. Heating the liquids prepares the base for the custard and helps blend all the flavors harmoniously without curdling the eggs.
Step 3: Whisk Eggs and Sugar
In a mixing bowl, whisk together the 5 large egg yolks with the granulated sugar until the mixture becomes pale and slightly thickened. This step is crucial for creating the smooth custard base that will freeze into luscious ice cream.
Step 4: Temper the Eggs
Slowly pour the hot cream and milk mixture into the egg yolk mixture, whisking constantly to gently raise the egg temperature without scrambling them. This gentle warming step ensures a silky final texture.
Step 5: Cook the Custard
Transfer the combined mixture back to the saucepan and cook over low heat. Stir continuously until the custard thickens enough to coat the back of a spoon, just shy of boiling. This is where that creamy base truly comes alive.
Step 6: Combine and Chill
Strain the custard through a fine mesh sieve into a clean bowl to remove any cooked bits. Stir in the cooled browned butter, vanilla extract, and salt, then cover and chill the mixture thoroughly in the refrigerator. The chilling is essential for developing flavor and making it ready for churning.
Step 7: Churn and Freeze
Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s directions until it reaches a soft-serve consistency. Transfer to an airtight container and freeze until firm, allowing the complex brown butter flavor to fully meld into the creamy texture.
How to Serve Brown Butter Ice Cream Recipe
Garnishes
To enhance the rich nutty flavor of your Brown Butter Ice Cream Recipe, sprinkle toasted nuts such as pecans or walnuts on top for a delightful crunch. A drizzle of caramel sauce or a pinch of flaky sea salt can also complement and amplify the buttery notes perfectly.
Side Dishes
This ice cream pairs beautifully with warm desserts like apple crisp, sticky toffee pudding, or even a slice of spiced pumpkin cake. The warmth and spices of these treats contrast just beautifully with the cool creaminess and depth of the brown butter flavor.
Creative Ways to Present
For something special, serve your churned Brown Butter Ice Cream Recipe in homemade waffle cones or alongside a shortbread cookie. You can also elevate the presentation by swirling in ribbons of brown sugar caramel or folding in crushed browned butter toffee bits just before freezing.
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftovers, keep the ice cream in an airtight container in the freezer to maintain freshness and prevent ice crystals from forming. Proper storage will keep the flavors vibrant for up to two weeks.
Freezing
When freezing the churned ice cream, press a piece of parchment paper or plastic wrap directly onto the surface before sealing the container to minimize freezer burn and preserve that creamy texture and nutty flavor.
Reheating
Unlike hot dishes, ice cream isn’t meant to be reheated, but if it becomes too hard to scoop, simply leave it at room temperature for 5-10 minutes to soften slightly, making it easier to serve without losing the delightful texture of the Brown Butter Ice Cream Recipe.
FAQs
Can I make this Brown Butter Ice Cream Recipe without an ice cream maker?
Yes! You can use a no-churn method by whipping the chilled custard base into a frozen whipped cream mixture and freezing it, although the texture will be a bit less smooth than using an ice cream maker.
How long does the brown butter flavor last in the ice cream?
The rich, nutty flavor of browned butter is quite stable in this recipe and should stay robust and delicious for at least two weeks when stored properly in the freezer.
Can I substitute any milk or cream alternatives in this recipe?
To maintain the luxurious texture and flavor, it’s best to use whole milk and heavy cream. Substitutes might affect the creaminess and the way the ice cream freezes, but some dairy alternatives can work with adjusted expectations.
Why is it important to brown the butter slowly?
Slowly browning the butter allows the milk solids to toast evenly without burning, which creates that iconic nutty aroma and caramel notes that make this ice cream stand out.
Can I add mix-ins like chocolate chips or nuts during churning?
Absolutely! Adding crunchy mix-ins like toasted pecans, chocolate chips, or toffee bits during the last few minutes of churning adds wonderful texture contrasts and flavors that complement the brown butter base perfectly.
Final Thoughts
This Brown Butter Ice Cream Recipe is truly a game-changer for anyone looking to elevate their dessert game with something rich, nuanced, and incredibly satisfying. Once you try it, you’ll find it hard to go back to ordinary vanilla — it’s that good. So grab those simple ingredients, have some fun in the kitchen, and treat yourself to the unforgettable taste of brown butter magic in every creamy spoonful.
Print
Brown Butter Ice Cream Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 4 hours 60 minutes
- Yield: 1 quart (approximately 4 servings) 1x
- Category: Dessert
- Method: Churning
- Cuisine: American
Description
This Brown Butter Ice Cream recipe transforms classic ice cream into a rich, nutty delight by incorporating deeply browned butter into a creamy custard base. The technique harnesses the warm, toasted flavors of brown butter blended into a smooth ice cream custard, churned to perfection and frozen for a luxuriously indulgent dessert perfect for any ice cream lover seeking a gourmet twist.
Ingredients
Brown Butter
- 1 cup unsalted butter
Custard Base
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 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, stirring frequently until it becomes golden brown and emits a nutty aroma. Once browned, remove from heat and allow it to cool completely before using.
- Heat the Cream and Milk: In a separate saucepan, gently heat the heavy cream and whole milk over medium heat until it just begins to simmer, then remove from heat.
- Whisk Eggs and Sugar: In a mixing bowl, vigorously whisk together the egg yolks and granulated sugar until the mixture becomes pale and slightly thickened.
- Temper the Eggs: Slowly pour the hot cream and milk mixture into the egg yolk mixture in a thin stream while continuously whisking. This step prevents the eggs from scrambling and helps combine the ingredients smoothly.
- Cook the Custard: Transfer the combined mixture back to the saucepan. Cook it over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon. Be careful not to let the custard boil to avoid curdling.
- Combine and Chill: Strain the custard through a fine mesh sieve into a clean 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 it is thoroughly chilled, preferably overnight.
- Churn: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions until the ice cream reaches a soft-serve consistency.
- Freeze: Transfer the churned ice cream into an airtight container and freeze for at least 4 hours or until firm before serving.
Notes
- Be attentive while browning the butter; it can go from browned to burnt quickly.
- Ensure the custard does not boil to prevent curdling.
- Chilling the custard thoroughly before churning improves texture and flavor.
- For best results, use an ice cream maker as per your model’s instructions.
- Allow the ice cream to soften slightly at room temperature before scooping for easier serving.
