Brown Butter Ice Cream
Serves 12
20 mins prep
480 mins Chill Time
20 mins total
This brown butter ice cream has crispy bits of toasty brown butter and vanilla bean seeds. It's so easy to make and you don't need an ice cream maker. This ice cream flavor is like an elevated vanilla bean - it's classic and comforting, it can be eaten alongside any dessert, and makes a mean ice cream sundae base. It's rich and creamy but not overwhelmingly buttery rich. I have a batch of this ice cream in my freezer all summer long for when guests come over! I love enjoying it on its own, over a warm cherry brownie, or with some cherry curd spooned on top.
In a small saucepan, combine butter and dry milk powder. Melt it on medium-low heat, stirring with a spoon or spatula to prevent it from burning.
cup unsalted butter
tbsp dry milk powder
The butter will start foaming up and then the foam will subside and then it will start foaming up again. At this point you'll notice the white milk solids turn a deep golden brown. Immediately remove it from heat to prevent the brown butter from burning because it can burn so quickly and easily.
Cut the vanilla bean in half lengthwise and use a knife to scrape out the seeds. Add the seeds and the vanilla pod to the hot brown butter and stir to coat. Let it cool slightly while you work on the whipped cream. You still want it to be liquid.
whole vanilla bean
Whip the cream to stiff peaks in a chilled bowl or a stand mixer using a whisk attachment. Be careful not to overwhip!
cup heavy whipping cream
Add the sweetened condensed milk and salt into the whipped cream.
can sweetened condensed milk
tsp sea salt
Take the vanilla pods out of the brown butter and scrape the excess butter and vanilla seeds off - discard the vanilla bean pod. Add the liquid brown butter into the whipped cream. Fold together well.
Transfer the mixture into an ice cream container or loaf tin. Cover and freeze for 8 hours or until completely frozen. Then scoop and enjoy!