Brown Butter Ice Cream
Prep
20 mins
Cook
20 mins
Servings
6
Difficulty
Easy
Making brown butter ice cream has become my favorite summer indulgence, and I'm so excited to share this recipe with you. The beauty of this dessert lies in its simplicity: just forty minutes total from start to finish, which means you can satisfy those ice cream cravings without spending your whole afternoon in the kitchen. Brown butter brings this incredibly nutty, toasted flavor that transforms ordinary vanilla ice cream into something genuinely special. What I love most is that eggs in homemade ice cream provide choline, which supports brain health, so you can feel a little better about treating yourself. This recipe comes together quickly and uses ingredients you probably already have at home, making it both affordable and wonderfully accessible for any home cook.
Ella x
Ingredients
- 400 mlheavy cream(full-fat)
- 800 ggranulated sugar
- 200 gbrown butter
- 4 egglarge egg yolks
- 10 gsalt
- 20 mlvanilla extract(high-quality)
- 100 gunsalted butter
- 1 beanvanilla beans
Detail level
Instructions
- 1
Preheat your ice cream maker to 20°C.
Tip: Make sure it's well-maintained for best results.
- 2
Combine the heavy cream, granulated sugar, and salt in a medium saucepan.
Tip: Use a medium heat to prevent scorching.
- 3
Bring the mixture to a simmer over medium heat, then reduce the heat to low.
Tip: Stir occasionally until the sugar has dissolved.
- 4
Continue cooking the mixture for 5 minutes, or until it turns a deep amber color.
Tip: Be careful, as the mixture will bubble vigorously.
- 5
Remove the saucepan from the heat and stir in the browned butter, egg yolks, and vanilla extract.
Tip: Let the mixture cool slightly before proceeding.
- 6
Strain the mixture into a clean container and let it cool to room temperature.
Tip: Cover the container with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent a skin from forming.
- 7
Cover the container and refrigerate the mixture for at least 2 hours, or until chilled.
Tip: Once chilled, cover the container again and let it age in the refrigerator for 2-3 hours, or until it has reached the desired consistency.
- 8
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
Tip: Add the vanilla beans to the ice cream during the last 2 minutes of churning for an extra burst of flavor.
- 9
Transfer the churned ice cream to an airtight container and cover it with plastic wrap or aluminum foil.
Tip: Let the ice cream freeze for at least 2 hours, or until scoopable.
- 10
Scoop and serve immediately, garnished with a sprinkle of flaky sea salt if desired.
Tip: Enjoy your delicious homemade brown butter ice cream!
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