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!
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.