Wednesday, April 4, 2012

Browned Butter Ice Cream

Let me start first by apologizing.
I know you have no idea what I am apologizing for so let me explain.
I made Browned Butter Ice Cream.
1,000,000 calories per bite,
Browned Butter Ice Cream.
See where I am going with this?
It is probably one of the most delicious things I have ever created THEREFORE one of the most unhealthy things ever.
I can only imagine the calories and carbs and fat in this. I'm going to do us all a favor and not look it up.
I don't want to be traumatized.
So....I'm sorry but, enjoy :)

Browned Butter Ice Cream

1/2 cup butter
1 cup brown sugar, packed
pinch salt
6 egg yolks
1/2 Tbsp vanilla
1 cups whipping cream (heavy cream)
1 cup half & half

Heat butter in a small saucepan over medium heat. Cook, stirring occasionally, until butter turns a deep, caramel color and you start to see dark flecks. Pour into a bowl and let cool until room temp. You can place in fridge to speed up this process if you like.
When it is no longer warm, cream together browned butter, brown sugar, and salt until light and fluffy. Add egg yolks and vanilla and mix until well combined. Slowly pour in whipping cream and half & half, whisking the whole time. Mixture should be smooth and free of lumps.
Transfer mixture to a large pan and place on medium high heat. Stir constantly over medium heat until mixture starts to thicken. (Mixture will come to a boil and then you can turn the heat down and simmer until you reach the point where the custard lightly coats the back of a metal spoon.)
Pour into a bowl and set in fridge until well chilled, 3 hours or more.
Once chilled, place in your ice cream maker and process according to manufacturer's instructions.

Everything in moderation, or so I've been told.
So, eating the entire batch of this ice cream would probably be a bad idea.
I'll let you know how it goes.

Oh, by the way, I used salted butter to make this. If you choose to use UNsalted butter then, instead of just putting a pinch of salt in, you will probably want to add about 1/2 tsp of salt.
Not only does it add the to flavor, it also keeps it from freezing totally solid.


  1. How much ice cream does this make?

    1. I'm's been a while since I've made this. If I recall correctly it made about a small batch. Maybe a 3 - 4 cup yield.