We’ve always loved experimenting with classic desserts, and our brown butter ice cream recipe takes vanilla to new heights. This creamy delight infuses nutty, caramelized notes from browned butter, creating a sophisticated treat that’s perfect for any occasion.
Drawing from French techniques like beurre noisette, we transform simple ingredients into something extraordinary. Join us as we share this easy-to-follow guide that promises rich flavors and homemade satisfaction in every scoop.
Ingredients
In our brown butter ice cream recipe, we gather simple yet transformative ingredients to create a luxurious dessert infused with the nutty essence of beurre noisette. Below, we list them in the order of use, with precise measurements and prep notes to ensure your homemade ice cream turns out perfectly rich and flavorful.
- Unsalted butter: 1 cup (2 sticks), cubed and at room temperature— we’ll brown this first to develop its signature caramelized notes.
- Heavy cream: 2 cups, chilled— this forms the creamy base for a velvety texture.
- Whole milk: 1 cup, also chilled— we combine it with the cream for the ideal custard consistency.
- Granulated sugar: ¾ cup— added to balance the nutty flavors and provide sweetness.
- Large egg yolks: 6, from fresh eggs— whisked thoroughly as they thicken the mixture into a smooth custard.
- Vanilla extract: 1 tablespoon, pure variety— stirred in for an aromatic depth that complements the brown butter.
- Sea salt: ½ teaspoon— a pinch enhances the overall flavor profile, drawing out the toasted nuances.
For optimal results, ensure all dairy ingredients are cold to prevent curdling during the process. If you’re scaling this recipe, refer to the table below for adjusted yields based on servings.
| Servings | Butter (cups) | Heavy Cream (cups) | Whole Milk (cups) | Sugar (cups) | Egg Yolks | Vanilla Extract (tbsp) | Sea Salt (tsp) |
|---|---|---|---|---|---|---|---|
| 4 | 1 | 2 | 1 | 0.75 | 6 | 1 | 0.5 |
| 6 | 1.5 | 3 | 1.5 | 1.125 | 9 | 1.5 | 0.75 |
| 8 | 2 | 4 | 2 | 1.5 | 12 | 2 | 1 |
Equipment You’ll Need
To create our irresistible brown butter ice cream, we need a few essential tools that ensure precise browning of the butter, smooth custard preparation, and perfect churning. These items help us achieve that nutty, caramelized flavor while maintaining an easy, efficient process. Building on our ingredients list, let’s equip ourselves for the next steps.
Key Equipment List
We’ll organize the equipment by category for clarity, noting why each is crucial:
- Saucepan (medium-sized, heavy-bottomed): Essential for browning the unsalted butter evenly without scorching, allowing us to develop that signature nutty aroma and flavor in our brown butter ice cream.
- Whisk: Perfect for vigorously mixing the egg yolks and sugar into a creamy base, ensuring no lumps form and helping incorporate air for a lighter texture.
- Ice Cream Maker: Our go-to tool for churning the custard into smooth, scoopable ice cream; it aerates the mixture for the ideal creamy consistency that elevates this dessert.
- Mixing Bowls (at least two, one heatproof): Used for combining ingredients and cooling the custard quickly, preventing overcooking and maintaining the rich, luxurious mouthfeel.
- Fine-Mesh Strainer: Critical for straining the custard after cooking to remove any bits, resulting in a silky-smooth final product free of imperfections.
- Measuring Cups and Spoons (precise, heat-resistant): Indispensable for accurate measurements of our ingredients like heavy cream and sugar, guaranteeing consistent results every time.
- Digital Thermometer: Helps us monitor the butter’s browning temperature and the custard’s heat to avoid burning or curdling, ensuring safety and perfection in our homemade treat.
- Storage Containers (airtight, freezer-safe): Ideal for freezing the churned ice cream, preserving its fresh, decadent flavors for up to two weeks.
| Equipment Item | Primary Use | Why It’s Important for Brown Butter Ice Cream |
|---|---|---|
| Saucepan | Browning butter | Prevents uneven heating and scorching for optimal nutty flavors |
| Whisk | Mixing ingredients | Ensures a smooth, emulsified custard base |
| Ice Cream Maker | Churning mixture | Creates the creamy texture that defines great ice cream |
| Mixing Bowls | Combining and cooling | Facilitates temperature control for best results |
| Fine-Mesh Strainer | Straining custard | Removes impurities for a velvety finish |
| Measuring Cups and Spoons | Accurate measuring | Guarantees recipe precision and consistency |
| Digital Thermometer | Temperature monitoring | Avoids over-browning or curdling |
| Storage Containers | Freezing ice cream | Maintains freshness and texture post-churning |
Instructions
We guide you through creating our rich, nutty brown butter ice cream with simple, precise steps that build on the ingredients and equipment we’ve outlined. Follow these to achieve a creamy dessert bursting with caramelized flavors.
Browning the Butter
First, we prepare the star element of this recipe by transforming unsalted butter into beurre noisette, a French technique that infuses a deep, toasted flavor. In a medium-sized saucepan over medium heat, melt 8 tablespoons of unsalted butter, stirring constantly with a whisk until it foams and turns a golden-brown color—about 5 to 7 minutes. Watch for the nutty aroma and browned bits at the bottom, then immediately remove from heat to prevent burning. This step yields approximately 6 tablespoons of browned butter, which we’ll incorporate into the base for that signature richness.
Preparing the Ice Cream Base
Next, we combine the browned butter with other key ingredients to form a silky custard base. In a large mixing bowl, whisk together 6 large egg yolks and 3/4 cup of granulated sugar until the mixture is pale and thick—about 2 minutes by hand or 1 minute with an electric mixer. In the same saucepan used for browning, heat 2 cups of heavy cream, 1 cup of whole milk, and the 6 tablespoons of browned butter over medium heat until it reaches 170°F on a digital thermometer. Slowly pour this hot mixture into the egg yolk blend while whisking vigorously to temper the eggs and avoid curdling. Return the entire mixture to the saucepan and cook over low heat, stirring constantly with a whisk, until it thickens enough to coat the back of a spoon—typically 5 to 8 minutes or when it reaches 175°F. Stir in 1 teaspoon of vanilla extract and 1/2 teaspoon of sea salt for balanced flavor, then strain through a fine-mesh strainer into a clean bowl to ensure a smooth, luxurious texture.
Chilling the Mixture
We cool the custard to set the stage for perfect churning and prevent icy crystals. Transfer the strained mixture to an airtight container or bowl and place it in the refrigerator. Let it chill for at least 4 hours or, ideally, overnight to allow the flavors to meld and the base to reach 40°F or below. For faster chilling, you can place the bowl in an ice bath—fill a larger bowl with ice, water, and a pinch of salt, then stir the mixture occasionally until cooled, which takes about 30 to 45 minutes. This step is crucial for achieving our creamy, scoopable results.
Churning and Freezing the Ice Cream
Finally, we turn the chilled base into velvety ice cream using your ice cream maker. Pour the cold mixture into the ice cream maker and churn according to the manufacturer’s instructions—typically 20 to 25 minutes—until it reaches a soft-serve consistency with a light, airy texture. For added flair, fold in any mix-ins like chopped nuts or chocolate at the last minute of churning. Transfer the churned ice cream to an airtight storage container, smooth the top, and freeze for at least 4 hours or until firm. This process locks in the irresistible nuttiness from the browned butter, delivering a homemade treat that’s far superior to store-bought options.
Make-Ahead and Storage Tips
To keep our brown butter ice cream at its peak of nutty, caramelized perfection, we recommend planning ahead and storing it properly. This ensures the rich, creamy texture and irresistible flavors remain intact for whenever you crave a scoop.
Make-Ahead Strategies
Preparing elements of our brown butter ice cream recipe in advance allows for seamless entertaining and fresher results. Here’s how we break it down:
- Browning the Butter: We suggest browning the butter up to 2 days ahead. Simply melt and cook it until it reaches that golden, nutty stage, then transfer it to an airtight container and refrigerate. This step intensifies the beurre noisette flavors, making your ice cream base even more decadent when you’re ready to proceed.
- Custard Base Preparation: Whip up the full custard base (including whisking egg yolks, sugar, cream, and browned butter) 1–2 days in advance. After cooking and straining, cool it completely and store in a covered bowl in the refrigerator. Chilling overnight enhances the smooth, velvety mouthfeel and allows the flavors to meld beautifully.
- Churning and Initial Freezing: If you’re making the entire ice cream, churn it as directed, then freeze for up to 24 hours before serving. This gives the mixture time to firm up without losing its creamy consistency, ensuring every bite delivers that signature brown butter indulgence.
For a quick reference on make-ahead timelines, we’ve compiled the details below:
| Component | Make-Ahead Time | Key Benefits |
|---|---|---|
| Browned Butter | Up to 2 days | Develops deeper nutty notes |
| Custard Base | 1–2 days | Improves texture and flavor fusion |
| Fully Churned Ice Cream | Up to 24 hours | Achieves optimal firmness |
Storage Guidelines
Proper storage preserves the luxurious, buttery essence of our homemade brown butter ice cream, preventing ice crystals and maintaining its scoopable delight.
- Freezer Storage: Always transfer the churned ice cream to an airtight container to lock in freshness. We advise filling the container no more than three-quarters full to allow for expansion, then pressing parchment paper directly onto the surface to minimize freezer burn. Store in the coldest part of your freezer for up to 2 weeks.
- Thawing and Serving: When you’re ready to enjoy, let the ice cream sit at room temperature for 5–10 minutes to soften slightly. This restores its silky, melt-in-your-mouth quality without compromising the bold, caramelized taste of the brown butter.
- Shelf Life Overview: To help you track longevity, here’s a simple guide for storage durations based on our testing:
| Storage Condition | Duration | Notes |
|---|---|---|
| Freezer (airtight) | Up to 2 weeks | Best for peak flavor and texture |
| Refrigerator (base only) | Up to 2 days | Use immediately after making base |
By following these tips, we ensure your brown butter ice cream stays as flavorful and creamy as the day you made it.
Conclusion
We’re thrilled you’ve followed our guide to creating this irresistible brown butter ice cream. It’s a simple twist that turns everyday ingredients into a decadent treat we’ll keep coming back to.
Experiment with toppings or pairings to make it your own, and savor that homemade magic in every creamy bite. Trust us, once you’ve tried it, it’ll become a staple in your freezer.
Frequently Asked Questions
What is brown butter ice cream?
Brown butter ice cream is a sophisticated twist on classic vanilla ice cream, featuring nutty, caramelized flavors from browned butter (beurre noisette). This French technique transforms simple ingredients into a rich, homemade dessert that’s easy to make and delivers a luxurious taste in every scoop.
What ingredients are needed for brown butter ice cream?
Key ingredients include unsalted butter, heavy cream, whole milk, granulated sugar, large egg yolks, vanilla extract, and sea salt. Each contributes to a creamy texture and deep flavor—browned butter adds nuttiness, while egg yolks ensure richness. Precise measurements are provided for perfect results.
What equipment is required to make brown butter ice cream?
Essential tools include a medium saucepan for browning butter, a whisk for mixing custard, an ice cream maker for churning, mixing bowls, a fine-mesh strainer, measuring cups and spoons, a digital thermometer, and airtight containers. These ensure accurate preparation and a smooth, creamy finish.
How do I make brown butter ice cream step by step?
Start by browning the butter in a saucepan for nutty flavors. Whisk egg yolks and sugar, then temper with heated cream and butter mixture. Chill the custard, churn in an ice cream maker, and freeze until firm. This process creates a silky, homemade treat that’s superior to store-bought options.
Can I prepare brown butter ice cream in advance?
Yes, brown the butter up to two days ahead and make the custard base one to two days in advance for enhanced flavors. Chill thoroughly before churning, then freeze the ice cream for at least 24 hours for optimal firmness, allowing for easy make-ahead planning.
How should I store homemade brown butter ice cream?
Store in an airtight container in the freezer to maintain creamy texture and flavors. It lasts up to two weeks. Thaw slightly in the refrigerator before serving to restore silkiness, and avoid repeated thawing to preserve quality for the best taste.