Brown Butter Ice Cream

Brown Butter Ice Cream

This fall I've been to Alsace, again. Among other things, I brought home a pound of butter from Brittany which was used for this special ice cream, bookmarked since the day I bought Fat. It's a very rich, smooth ice cream tasting mainly of well... butter. The nutty element from browning didn't came out in the finished ice cream but it still was an interesting recipe to try. Next time I would definitely go with the salted caramel topping recommended in the book.

Brown Butter Ice Cream

Source: Fat by Jenifer McLagan


1 cup / 250ml whole milk
1 cup / 250 ml whipping cream
1/2 cup / 100 g sugar
1/2 cup / 115 g unsalted butter, diced
1/2 tsp freshly squeezed lemon juice
3 egg yolks
1/8 tsp fine sea salt


- Combine the milk and cream in a saucepan and add about half the sugar. Place the pan over meium heat and bring to a boil. Remove the pan from the heat and set aside.

- In another saucepan, place the butter over low heat. When the butter is melted, increase the heat to medium. Watch the butter carefully, using a spoon to push aside any foam to check the colour of the milk solids. When they turn brown and you smell a sweet, nutty aroma, remove the pan from the heat, add the lemon juice, and transfer the butter to a bowl to cool until it is no longer hot to the touch.

- In a large bowl whisk the egg yolks, the remaining sugar, and the salt until light in colour and thick. Whisk in the cooled browned butter, adding it slowly and whisking vigorously so that the mixture is emulsified. Once all the butter is incorporated, slowly whisk in the cream and milk mixture.

- Pour the mixture into a clean pan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Strain the mixture into a bowl and cool quickly by placing it in a larger bowl or sink filled with cold water and ice. Stir the mixture often. When it is cool, cover and refrigerate overnight. The next day, churn the mixture in an ice cream machine following the manufacturer's instructions.


mimicooks said...

Very interesting. It must have been a really rich ice cream. (I think I gained a pound just looking at it!)

MyKitchenInHalfCups said...

Brown Butter, such fabulous flavor ... and in an ice cream ... got to be awesome.

Elle said...

You really do have to have superb butter for a recipe like this. Too bad the browned butter flavor wasn't as prominent as you would have liked. Still, butter ice cream...yum!