Dessert
Browned Butter Ice Cream
Rich and nutty, this Browned Butter Ice Cream is made with carefully caramelized Red Barn Premium Butter for deep toffee notes, toasted sweetness, and a luxuriously smooth, creamy finish.
Rich and nutty, this Browned Butter Ice Cream is made with carefully caramelized Red Barn Premium Butter for deep toffee notes, toasted sweetness, and a luxuriously smooth, creamy finish.
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Cooking time30 min
DifficultyHard
ServingsPortions 8
- 6 large egg yolks
- ⅔ cup granulated sugar, divided
- 1 ¾ cups whole milk
- 1 ¾ cups heavy cream
- ½ cup + 1 tablespoon Red Barn Premium American Butter, Unsalted
- In a medium bowl, whisk together the 4 large egg yolks and half of the granulated sugar until pale yellow and doubled in volume.
- In a medium saucepan, combine whole milk, heavy cream, and remaining half of the sugar. Heat over medium, stirring often, until foamy or 165 degrees Fahrenheit.
- Temper the yolks by slowly whisking in a few spoonfuls of the hot liquid into the bowl, then pour the yolk mixture back into the pot.
- Cook over medium-low, stirring constantly, until the custard coats the back of a spoon (165-170 degrees Fahrenheit). Strain through a fine mesh sieve into a bowl.
- Brown the butter for ice cream: In a small sauté pan over medium heat, melt butter. Stir every 20 seconds or so until it browns - the milk solids will sink and turn golden brown.
- Tilt the pan and pour off the clear clarified butter into a separate container - you want only the browned milk solids left.
- Scrap the brown bits into the warm custard and stir combine.
- Press plastic wrap directly onto the surface of the custard and refrigerate for 1-3 days to infuse flavor.
- When ready to churn, strain the custard through a fine mesh sieve into the churner to catch any hardened butter bits in the sieve.
- Churn for 20-30 minutes until thick and soft-serve consistency. Transfer to freezer-safe lidded containers and freeze for at least 4 hours.
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