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.


Brown Butter Ice Cream


  • 1 stick (8 tablespoons) unsalted butter
  • 1 cup packed brown sugar
  • 1/2 teaspoon salt
  • 8 egg yolks
  • 1 tablespoon vanilla extract
  • 2 cups heavy cream
  • 1 cup whole milk


Cook the butter In a medium saucepan over medium heat,swirling the pan occasionally, until butter turns a deep golden color and you see dark flecks. Turn off the heat, and add 1 cup heavy cream, milk, brown sugar and salt. Stir. Turn the heat back on medium until the mixture warms back up.

Whisk the egg yolks in a large bowl. Slowly spoon the warm butter/milk mixture into the egg yolks, whisking the entire time.

Transfer the mixture into the saucepan over medium.low heat, stirring occasionally with a wooden spoon. Cook and stir until it thickens (about 10-15 minutes). The custard will lightly coat the back of the wooden spoon.

Pour the remaining 1 cup heavy cream and vanilla into a large glass bowl. Pour the cooked custard into the bowl, stir, and allow to chill completely (about 3 – 4 hours) in the fridge.

Transfer chilled mixture to your ice cream maker and mix according to manufacture instructions. Scoop the ice cream into a freezer safe container and freeze for at least 6 hours to let it firm up a bit more. Stores for up to a few months in the freezer (I promise it won’t last that long!).



Recipe adapted from The Novice Chef