If you’re searching for a dessert that tastes like elegant simplicity captured in a scoop, you’ve got to try Brown Butter Ice Cream. This sophisticated, nutty-sweet treat crafts something magical from basic ingredients, transforming butter into a culinary showstopper. The flavor is subtly rich, toasty, and full of creamy depth, making it irresistible for both casual ice cream lovers and true aficionados. One bite, and you’ll see why this recipe is beloved in my kitchen!
Ingredients You’ll Need
What I love most about Brown Butter Ice Cream is how the simplest ingredients become truly extraordinary together. Each element here matters — from the butter that takes center stage to the cream and eggs that create that luscious, custardy texture.
- Unsalted Butter (1/2 cup): Browning the butter unlocks caramel-like notes that set this ice cream apart from anything else.
- Heavy Cream (2 cups): The key to a rich and velvety base you’ll savor in every bite.
- Whole Milk (1 cup): Lightens the texture while keeping the custard wonderfully creamy.
- Granulated Sugar (3/4 cup): Balances the nutty, buttery flavor with delicate sweetness.
- Large Egg Yolks (5): They thicken the ice cream base and add that signature custard richness.
- Salt (1/4 teaspoon): Just a touch sharpens and enhances all the background flavors.
- Pure Vanilla Extract (1 1/2 teaspoons): Lends classic warmth and rounds out the flavors beautifully.
How to Make Brown Butter Ice Cream
Step 1: Brown the Butter
Start by melting your unsalted butter in a medium saucepan over medium heat. Don’t rush this step — let the butter foam and sizzle, stirring often, until you see golden-brown bits forming at the bottom and catch a nutty aroma. This usually takes about 5 to 7 minutes. Once browned, remove from the heat and set aside. This step infuses the entire batch with toasty, enchanting undertones unique to Brown Butter Ice Cream.
Step 2: Warm the Dairy
In a separate saucepan, combine the heavy cream, whole milk, and salt. Gently heat this mixture over medium heat, watching carefully until it’s just about to simmer — you want steamy, not boiling. Heating helps meld the flavors and prepares the mixture for the next steps!
Step 3: Whisk the Egg Yolks and Sugar
While the dairy mixture is warming, whisk together your egg yolks and granulated sugar in a medium bowl until the mix is pale and slightly thick. This step adds air and helps dissolve the sugar so your Brown Butter Ice Cream has a silky-smooth texture in the end.
Step 4: Temper the Eggs
Now it’s time to marry everything together. Slowly drizzle the warm cream mixture into the whisked yolks, stirring constantly. This “tempering” process ensures you get a smooth custard base that won’t curdle — a crucial move for perfect ice cream!
Step 5: Cook the Custard
Return the combined mixture to the saucepan. Stir gently over low heat with a wooden spoon, sweeping the bottom, until the custard thickens enough to coat the back of the spoon easily. This usually takes about 5 minutes. Watch closely, as overcooking can scramble the eggs!
Step 6: Add Brown Butter and Vanilla
Remove from the heat and stir in your aromatic brown butter (scraping in all those beautiful browned bits) along with the pure vanilla extract. The base is now rich, nutty, and packed with character — the heart of any Brown Butter Ice Cream recipe.
Step 7: Strain and Chill
For the creamiest results, pour the custard through a fine mesh sieve into a clean bowl. Let it cool to room temperature, cover with plastic wrap, and refrigerate for at least 4 hours or overnight. A well-chilled base is the secret to ultra-smooth ice cream.
Step 8: Churn and Freeze
Pour your chilled custard into an ice cream maker and let it churn according to the manufacturer’s instructions. Once it’s thick and airy, transfer to a container, smooth the top, and freeze at least 4 hours or until scoopable and firm. Your homemade Brown Butter Ice Cream will be worth every moment of anticipation!
How to Serve Brown Butter Ice Cream
Garnishes
The best way to enjoy Brown Butter Ice Cream is with just a whisper of something extra on top. Try a sprinkle of toasted chopped pecans, a drizzle of warm caramel sauce, or delicate flakes of sea salt. Each garnish speaks to the toasty, buttery core and makes every spoonful sing!
Side Dishes
This special ice cream pairs beautifully with desserts like honey pound cake, fresh berry pies, or crisp-baked shortbread cookies. The creamy, nutty flavor enhances pies and cakes, but it can also be the star of a classic sundae alongside whipped cream and fresh fruit.
Creative Ways to Present
Turn your Brown Butter Ice Cream into an event: nestle scoops between brown sugar cookies for the best ice cream sandwiches, or pile it high in vintage glass bowls with edible flowers for a truly show-stopping finish. For grown-up celebrations, serve alongside a shot of espresso for an irresistible affogato!
Make Ahead and Storage
Storing Leftovers
Transfer leftover ice cream to an airtight container right after churning. Press a layer of parchment or wax paper directly onto the surface before sealing to prevent ice crystals from forming. This keeps your Brown Butter Ice Cream ultra-creamy for days.
Freezing
For best texture, store your freshly churned ice cream in the coldest part of your freezer. Allow the Brown Butter Ice Cream to freeze until completely firm, usually about 4 hours or overnight if you can stand the wait. Longer storage is fine, but homemade ice cream is best enjoyed within 2 weeks for optimal flavor and texture.
Reheating
While “reheating” isn’t typically needed for ice cream, if you find it too firm straight from the freezer, let the container rest at room temperature for 5 to 10 minutes. This gentle softening helps you scoop perfect rounds every time!
FAQs
Can I make Brown Butter Ice Cream without an ice cream maker?
Yes, you can! After chilling your custard, pour it into a shallow pan and freeze, stirring vigorously every 30 minutes until it’s creamy and set. The texture may be a bit denser, but the flavor will still be incredible.
What does brown butter add to the ice cream?
Brown butter brings a deep, toasted, nutty complexity you can’t get from plain butter. It creates a rich, layered taste that makes each bite of this Brown Butter Ice Cream unforgettable.
Can I use salted butter instead of unsalted?
For the best flavor balance, stick with unsalted butter so you can control the saltiness. However, if salted butter is all you have, simply reduce or omit the added salt in the recipe.
Which mix-ins go well with Brown Butter Ice Cream?
This ice cream’s flavor pairs delightfully with toasted pecans, caramel swirls, or even crumbled toffee pieces. Feel free to stir in your favorites just before the final freeze for extra crunch and excitement.
How long will homemade Brown Butter Ice Cream keep?
Stored properly in an airtight container, it keeps well for up to two weeks. For best taste and texture, enjoy within the first week while it’s ultra-fresh.
Final Thoughts
If you’ve never tried making your own Brown Butter Ice Cream, you’re in for a memorable treat. Its rich flavor, creamy texture, and irresistible aroma turn a simple dessert into something exceptional. Give it a go and see how one scoop can transform any day into something special!
Print
Brown Butter Ice Cream Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes (plus chilling and freezing)
- Yield: 8 servings
- Category: Dessert
- Method: Churning
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich and creamy goodness of homemade Brown Butter Ice Cream. This decadent treat features a velvety custard base infused with the nutty flavors of browned butter, perfect for a delightful summer dessert.
Ingredients
Ingredients:
- 1/2 cup unsalted butter
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 5 large egg yolks
- 1/4 teaspoon salt
- 1 1/2 teaspoons pure vanilla extract
Instructions
- Brown the Butter: In a medium saucepan, melt the butter over medium heat until golden brown.
- Prepare the Custard: Heat cream, milk, and salt. Whisk egg yolks and sugar, then combine with milk mixture. Cook until thickened.
- Infuse with Flavor: Stir in brown butter and vanilla extract. Strain the custard and chill.
- Churn and Freeze: Process in an ice cream maker, then freeze until firm.
Notes
Notes:
- Brown butter adds a rich, nutty depth to the ice cream.
- Enhance with mix-ins like toasted pecans, caramel swirls, or chocolate chunks before freezing.
Nutrition
- Serving Size: 1/2 cup
- Calories: 310
- Sugar: 18g
- Sodium: 65mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 170mg
