Brown Butter Ice Cream

Instructions

1. 1

   Preheat your ice cream maker to 20°C.

   Tip: Make sure it's well-maintained for best results.

2. 2

   Combine the heavy cream, granulated sugar, and salt in a medium saucepan.

   Tip: Use a medium heat to prevent scorching.

3. 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. 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. 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. 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. 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. 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. 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. 10

    Scoop and serve immediately, garnished with a sprinkle of flaky sea salt if desired.

    Tip: Enjoy your delicious homemade brown butter ice cream!