Have you ever had brown butter? More importantly, brown butter in ice cream? I totally love the stuff, so putting it with ice cream was a no brainer. And at the same time, a very bad decision. I made 2 batches in 1 week, all for myself. I’m a food hoarder. When I make food this good, I don’t want to share. I have issues, I know.
Do you see those specs in the picture above? That’s not vanilla bean, that’s butter. Browned to perfection. Cooked with brown sugar, cream, egg yolks, and more cream. Cooled then churned. Holy mother, my thighs just busted through my jeans reading that. But I don’t care.
Eat this ice cream alone (no no, not like hiding in a closet so the children won’t try to steal any… although…). Or add some toasted pecans. And if you have a homemade chocolate sauce, add that too. Just don’t ruin this amazing ice cream with store bought chocolate squeeze sauce. That’s like putting hubcaps on a Ferrari. It’s just wrong.
You can sub the whole milk for low fat, like I usually do with my ice creams. BUT, you’re adding butter to ice cream,, fat content clearly isn’t a topic of discussion here.
Add vanilla bean paste instead of vanilla extract… the flavor will be THAT MUCH MORE awesome!
Watch the butter closely towards the end of browning. It goes form brown to black pretty quick. Black butter isn’t the goal, brown is.
Don’t overcook the custard! You’ll end up with a grainy final product.
Recipe adapted from The Novice Chef