Brown Butter Ice Cream is the kind of dessert that takes vanilla ice cream and catapults it into a whole new flavor universe. Imagine rich, golden brown butter blended with silky custard, creating spoonfuls that taste like toasted nuts, caramel, and a gentle, lingering sweetness. Every bite is a celebration of classic ingredients turned gourmet, with a warmth and depth that’s pretty much irresistible year-round.
Ingredients You’ll Need
Ingredients You’ll Need
This recipe proves that a handful of everyday ingredients can come together for something truly extraordinary. Each component in Brown Butter Ice Cream adds a crucial touch, whether it’s luscious creaminess, lingering aroma, or that signature nutty note.
- Unsalted butter (1/2 cup): Browning the butter is where the magic starts, unlocking a toasty, caramel-like undertone that defines this ice cream.
- Heavy cream (2 cups): The backbone of the ice cream’s texture, heavy cream keeps each scoop ultra-rich and decadently smooth.
- Whole milk (1 cup): Balances the base, lending a lighter touch so it’s not overwhelmingly heavy.
- Granulated sugar (3/4 cup): Sweetens the custard while partnering with the eggs for a creamy structure.
- Large egg yolks (5): Egg yolks are the secret to that dense, scoopable custard softness you find in the very best ice creams.
- Vanilla extract (1 teaspoon): A must-have for flavor depth, vanilla brings out the best in both the brown butter and the custard.
- Salt (1/4 teaspoon): Just a pinch truly amplifies the other flavors, allowing the brown butter to shine.
How to Make Brown Butter Ice Cream
Step 1: Brown the Butter
Start your Brown Butter Ice Cream adventure by melting the unsalted butter in a saucepan over medium heat. Stir and swirl the pan regularly; the butter will foam, sputter, and then slowly transform, turning amber-golden and releasing a deliciously nutty scent. This is your signal—pull it off the heat quickly to keep those beautiful browned milk solids from going too far. The aroma alone will have you swooning.
Step 2: Warm the Dairy
In a separate saucepan, combine the heavy cream and whole milk. Gently warm them until just simmering (look for tiny bubbles at the edges). This step prepares the mixture for tempering the egg yolks, ensuring the final custard is silky-smooth.
Step 3: Whisk the Yolks and Sugar
In a mixing bowl, whisk together your egg yolks and granulated sugar until the mixture turns pale and thick. This creates a creamy and stable base for the custard, essential for that classic Brown Butter Ice Cream richness we crave.
Step 4: Temper the Eggs
Now, gradually pour a small amount of your hot cream mixture into the yolks, whisking constantly. This gentle process is called tempering and it keeps the eggs from scrambling. Once blended, slowly whisk the yolk mixture back into the saucepan with the rest of the hot cream.
Step 5: Cook the Custard
Set your pan over medium-low heat and stir constantly with a wooden spoon or spatula. Watch as the mixture thickens—after 5–7 minutes, it should coat the back of your spoon. This is when you know it’s time to remove it from the heat to avoid overcooking.
Step 6: Add the Brown Butter and Flavorings
Immediately whisk in your brown butter, along with vanilla extract and a pinch of salt. This is the transformative moment: you’ll see and smell the creamy custard bloom with nutty, butterscotch undertones. Make sure it’s all thoroughly combined.
Step 7: Strain and Chill the Custard
Pour the base through a fine mesh sieve into a fresh bowl. This extra step ensures your Brown Butter Ice Cream is perfectly smooth, catching any stray bits. Cover and chill the custard for at least 4 hours, or let it rest overnight for even better results.
Step 8: Churn and Freeze
Once thoroughly cold, pour your custard into an ice cream maker and churn according to the manufacturer’s instructions. When it’s thick and softly set, scoop it into a container and freeze for 4–6 hours, until it’s firm but creamy. This anticipation is totally worth it!
How to Serve Brown Butter Ice Cream
Garnishes
Brown Butter Ice Cream is swoon-worthy straight from the scoop, but a sprinkle of toasted pecans, a drizzle of warm caramel, or a dusting of flaky sea salt will take each bite to the next level. These little garnishes highlight its natural richness without overpowering the nutty, buttery flavor.
Side Dishes
Pair your Brown Butter Ice Cream with a warm apple pie or a fudgy chocolate brownie for the ultimate comfort dessert. The ice cream’s deep, caramelized flavors fit seamlessly with fruity cobblers or roasted stone fruits, adding a gourmet twist to even the simplest sweet treats.
Creative Ways to Present
While classic cones or bowls work beautifully, try sandwiching a scoop between salted chocolate chip cookies or swirling it atop a homemade tart. For a jaw-dropping dinner party finale, serve tiny quenelles on espresso-soaked ladyfingers or present mini sundaes in vintage glassware with a scattering of candied nuts.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Brown Butter Ice Cream in an airtight freezer-safe container to guard against ice crystals and absorb unwanted freezer aromas. Press a piece of parchment or plastic wrap directly onto the surface before sealing the lid; this keeps the surface creamy and the flavors locked in.
Freezing
Brown Butter Ice Cream freezes beautifully. For the smoothest results, let it set in the back of your freezer, where temperatures stay the most consistent. It will keep its silky texture for up to two weeks—though good luck making it last that long!
Reheating
While ice cream itself doesn’t get “reheated,” you can allow it to soften in the fridge for 10–15 minutes before scooping. This helps restore the custard’s dreamy texture and ensures every spoonful is velvety and easy to serve.
FAQs
Can I make Brown Butter Ice Cream without an ice cream maker?
Absolutely! While churning gives the creamiest texture, you can pour the chilled custard into a shallow dish and freeze it, stirring every 30 minutes until set. The result is a more rustic, but still totally delicious, Brown Butter Ice Cream.
What if I don’t have unsalted butter?
You can use salted butter in a pinch, but be sure to reduce or omit the added salt in the recipe. The flavors will still shine, though the salted undertone may be a tad more noticeable.
Can I add mix-ins like nuts or caramel?
Definitely! Chopped toasted pecans, a ripple of caramel, or even a handful of crushed toffee bits can be swirled in just before freezing. These add delightful texture without taking away from the starring brown butter flavor.
Why do I need to strain the custard?
Straining eliminates any tiny bits of scrambled egg and ensures the finished ice cream is impossibly smooth. It’s a small step that makes a huge difference in the final scoop.
How long does Brown Butter Ice Cream keep in the freezer?
For maximum freshness and texture, aim to enjoy your Brown Butter Ice Cream within two weeks. After that, it’s still safe but might lose some creaminess or pick up hints of freezer flavors.
Final Thoughts
If you’re looking for a homemade dessert that’s both comforting and quietly show-stopping, Brown Butter Ice Cream is the answer. Its uniquely nutty, caramelized flavor profile turns the everyday into pure delight with every spoonful. Trust me, once you try it, you’ll wonder how ice cream ever tasted this good before!
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Brown Butter Ice Cream Recipe
- Total Time: 6 hours 40 minutes
- Yield: 1 quart 1x
- Diet: Vegetarian
Description
Indulge in the rich, nutty flavors of brown butter in this creamy and decadent homemade ice cream. Perfect for a special treat or a unique dessert option.
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 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Brown the Butter: In a saucepan over medium heat, melt the butter until golden brown, about 5–7 minutes. Remove from heat.
- Prepare Custard: Heat cream and milk until simmering. Whisk egg yolks and sugar, then temper with hot cream. Cook until thickened.
- Combine Ingredients: Stir in brown butter, vanilla, and salt. Strain mixture and chill in the refrigerator.
- Churn and Freeze: Churn custard in an ice cream maker, then freeze until firm.
Notes
Notes:
- Enhance with toasted pecans or caramel swirls.
- Brown butter can be prepared in advance and refrigerated.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churned
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 20g
- Sodium: 70mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 185mg
