Brown Butter Ice Cream

Makes about 3 cups / 750 ml

Ingredients

1 cup / 250 ml Whole Milk

1 cup / 250 ml Whipping Cream  (35 percent fat)

1/2 cup / 31/2 ounces / 100 g Sugar

1/2 cup / 4 ounces / 115 g Unsalted Butter, diced

1/2 teaspoon freshly squeezed Lemon Juice

3 Egg Yolks

1/8 teaspoon fine Sea Salt

Method

Combine the milk and cream in a saucepan and add about half the sugar.

Place the pan over medium 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 color 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 color 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.