Brown Butter Ice Cream
Recipe type: Dessert
Serves: 1 litre
  • 100g (3.5 oz) unsalted butter
  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 1 vanilla pod, split and seeds scraped
  • 6 large egg yolks
  • 1/3 cup sugar
  • 1/3 cup dark brown sugar
  • 1/4 teaspoon salt
  1. Melt butter in small skillet over medium-low heat. Cook until butter turns dark amber, stirring occasionally, about 6 minutes (do not burn). Pour through fine strainer into small bowl and allow to cool.
  2. Put cream, milk and vanilla pod in large saucepan and over low heat, bring to scalding (just prior to simmer) and take off heat.
  3. In the meantime, whisk egg yolks, both sugars, and salt in large bowl until thick and well blended.
  4. Add cooled brown butter and whisk to blend.
  5. Gradually whisk hot cream mixture into yolk mixture; return to same saucepan.
  6. Stir mixture over medium-low heat until instant-read thermometer registers 81°C (178°F), about 5 minutes. Strain custard into large bowl. Set bowl over larger bowl of ice water. Stir until custard is cold.
  7. Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container and freeze.
Recipe by The Kiwi Cook at