Indulge in the Brown Butter Ice Cream Recipe, a luxurious dessert that transforms the humble scoop of ice cream into a gourmet experience. This homemade brown butter ice cream delivers a nutty, caramelized flavor that will make every bite irresistible. Imagine velvety, smooth ice cream infused with the deep aroma of browned butter, creating an unforgettable treat perfect for any occasion. Whether you’re hosting a dinner party or simply craving a comforting dessert, this recipe guarantees rich and creamy brown butter ice cream with every batch.
Thank you for reading this post, don't forget to subscribe!Why You’ll Love This Brown Butter Ice Cream Recipe
Nutty & Caramelized Flavor: The browning process transforms butter into a complex, deep flavor.
Velvety Texture: Achieves a creamy, melt-in-your-mouth consistency.
Homemade & Easy: Simple ingredients, no artificial flavors.
Customizable: Add chocolate chips, caramel swirls, or nuts for extra indulgence.
Perfect for Entertaining: Impress guests with gourmet ice cream at home.
Budget-Friendly: Uses pantry staples for a high-end dessert without breaking the bank.
No-Churn Option: Adaptable for those without an ice cream maker.
Ingredients for Brown Butter Ice Cream
Brown Butter
1 cup unsalted butter – browning intensifies flavor, avoid salted butter to control sweetness.
Cream Base
1 ½ cups heavy cream – for richness and creamy texture.
1 ½ cups whole milk – balances the cream, creating a smooth custard.
Custard Mixture
¾ cup granulated sugar – sweetness to complement nutty notes.
5 large egg yolks – thickens custard, adds silkiness.
1 teaspoon vanilla extract – enhances depth of flavor.
¼ teaspoon salt – balances sweetness and enhances brown butter aroma.
Substitutions & Tips:
Use coconut milk or almond milk for a dairy-free twist.
Replace sugar with maple syrup or honey for natural sweetness.
High-quality butter enhances the nutty richness—European-style is ideal.
Step-by-Step Instructions
1. Brown the Butter
Melt butter in a medium saucepan over medium heat. Stir constantly until it turns golden brown and releases a nutty aroma. Remove from heat and let it cool slightly—this caramelization is key to the signature flavor.
2. Heat the Cream and Milk
Combine cream and milk in a separate saucepan. Heat until it begins to simmer, but do not boil. The warmth allows it to temper the eggs without curdling.
3. Whisk Eggs and Sugar
In a bowl, whisk egg yolks and sugar until pale and thickened. This ensures a smooth custard base.
4. Temper the Eggs
Gradually pour hot milk mixture into the yolks while whisking constantly. This prevents scrambling and creates a silky custard.
5. Cook the Custard
Return mixture to the saucepan and cook on low heat. Stir continuously until it thickens enough to coat the back of a spoon. Avoid boiling to prevent curdling.
6. Combine & Chill
Strain custard through a sieve, then stir in cooled brown butter, vanilla, and salt. Cover and refrigerate for 2–3 hours until thoroughly chilled.
7. Churn
Pour chilled custard into an ice cream maker. Churn for 20–30 minutes until soft-serve consistency is achieved.
8. Freeze
Transfer to an airtight container and freeze for at least 2 hours. For best texture, remove 5 minutes before scooping.
Pro Tips for Perfect Brown Butter Ice Cream
How do I avoid gritty texture?
Ensure sugar is fully dissolved in yolks before cooking. Constant stirring while heating prevents curdling.
Can I make this without an ice cream maker?
Yes! Use the no-churn method: fold whipped cream into custard and freeze in a container, stirring every 30 minutes until firm.
How long can I store homemade ice cream?
Store in an airtight container for up to 2 weeks. Prevent ice crystals by placing plastic wrap directly on the surface before freezing.
Best Ways to Serve
Scoop into bowls and drizzle with caramel sauce or chocolate ganache.
Serve alongside Warm Brown Butter Cookies or Pecan Pie.
Pair with fresh berries for a light contrast.
Nutrition (Per Serving)
Calories: 320 kcal
Fat: 22g
Saturated Fat: 14g
Carbohydrates: 28g
Sugar: 23g
Protein: 5g
Values are approximate and may vary based on ingredient brands and portion sizes.
Storage & Leftovers
Freeze in an airtight container for 2–3 weeks.
Avoid repeated thawing and refreezing to maintain creamy texture.
Use a sturdy, flat container for even freezing.
Variations
Brown Butter Vanilla Ice Cream: Add extra vanilla bean seeds.
Nutty Brown Butter Ice Cream: Fold in toasted pecans or almonds.
Caramel Swirl: Drizzle caramel sauce before final freeze.
Vegan Twist: Use coconut cream and aquafaba to replace eggs and cream.
FAQs
Q: Can I make it ahead of time?
A: Absolutely! Custard can be chilled for 1 day before churning.
Q: Is browned butter healthier?
A: Not significantly, but the flavor allows less sugar and fewer toppings while maintaining indulgence.
Q: Why does my ice cream taste eggy?
A: Overheating the custard can cook the eggs. Cook gently and strain before chilling.
Q: Can I add mix-ins?
A: Yes! Fold chocolate chunks, toffee, or cookie pieces after churning for texture contrast.
Conclusion
Unlock the magic of nutty, caramelized brown butter in your freezer with this Brown Butter Ice Cream Recipe. Perfect for holidays, celebrations, or cozy nights in, this dessert is guaranteed to impress and delight. Share your homemade batch on social media and tag your friends—you’ll have them craving every creamy, velvety spoonful!