Brown Butter Ice Cream Recipe

If you’ve never tasted nutty, toasty caramel swirled into frozen cream, prepare to fall in love with Brown Butter Ice Cream. This isn’t just your average vanilla treat; it’s a sublime blend of browned butter and a rich custard base that turns out velvety, indulgent scoops with layers of flavor in every bite. Brown Butter Ice Cream will seriously impress your guests (or just give you an excuse to sneak midnight spoonfuls straight from the freezer). It’s invitingly sophisticated, delightfully homemade, and guaranteed to become a new favorite in your dessert lineup.

this Recipe

Ingredients You’ll Need

To make Brown Butter Ice Cream, you only need a short list of pantry basics, but every ingredient plays a big role in the final magic. Each one brings something special, from silky texture to golden hue, so don’t skip or skimp!

• Unsalted butter (1/2 cup): This is the star of the show! Browning it unlocks deep, nutty and toffee-like notes that define the ice cream’s signature flavor.
• Heavy cream (2 cups): Gives the ice cream its lush, creamy body and ensures an irresistibly rich texture.
• Whole milk (1 cup): Balances richness for a perfectly scoopable, not-too-heavy dessert.
• Granulated sugar (3/4 cup): Sweetens the custard and also helps create the ideal creamy mouthfeel.
• Large egg yolks (5): These are key for a classic custard base, which means luxurious, smooth ice cream every time.
• Vanilla extract (1 teaspoon): Rounds out the browned butter with comforting warmth and a gorgeous depth of flavor.
• Salt (pinch): Just a little, but it heightens the brown butter nuttiness and makes all the sweet notes sing.

How to Make Brown Butter Ice Cream

Step 1: Brown the Butter

Start your Brown Butter Ice Cream by melting the unsalted butter in a medium saucepan over medium heat. Stir often as it bubbles and begins to foam, then turns a deep golden and smells irresistibly nutty. This takes about 5-7 minutes—watch closely, as it transforms quickly! Once you see those toasty brown bits, take it off the heat and let it cool a bit.

Step 2: Heat the Dairy

In a separate saucepan, combine the heavy cream, whole milk, and half of your sugar. Warm this mixture gently over medium heat until it’s just steaming—no need for a rolling boil here, just a soft heat to dissolve the sugar and infuse the dairy.

Step 3: Whisk the Egg Yolks and Sugar

While your cream is warming, whisk the egg yolks and the rest of the sugar in a mixing bowl. Keep going until the blend is pale, thick, and creamy—this step gives your Brown Butter Ice Cream that silk-smooth texture.

Step 4: Temper the Egg Mixture

Slowly trickle the hot cream into your egg yolk mix, whisking constantly so the heat doesn’t scramble the eggs. It’s all about patience and gentle coaxing, merging the temperatures without a single curdle.

Step 5: Make the Custard Base

Pour the mixture back into your pan and cook over low heat, stirring constantly. You’ll know it’s ready when it thickens and coats the back of a spoon. Take your time; this stage is all about coaxing out richness and silky body for your ice cream.

Step 6: Infuse the Brown Butter and Flavorings

Remove the custard from heat and stir in the cooled brown butter, vanilla extract, and a pinch of salt. Give it a good whisk to blend those nutty, caramelized notes fully into your base.

Step 7: Strain and Chill

For the smoothest Brown Butter Ice Cream, strain the custard base through a fine-mesh sieve into a clean bowl. Pop it into the fridge and chill for at least 4 hours, or overnight if you have time—this ensures a creamy texture and proper churning later.

Step 8: Churn and Freeze

Churn your chilled custard in your ice cream maker, following the manufacturer’s instructions. Once thick and softly frozen, scoop it into a container and freeze for 4-6 hours. Now it’s ready for you to savor!

How to Serve Brown Butter Ice Cream

Garnishes

Dress up your scoops with toasted pecans, a drizzle of caramel sauce, or a sprinkle of flaky sea salt. Even a handful of toffee bits melted into the folds can add extra crunch and flavor, making every bite of Brown Butter Ice Cream a tiny celebration.

Side Dishes

Pair it with warm apple pie, grilled peaches, or a fudgy brownie for an elegant dessert plate. It also works wonders sandwiched between two chocolate chip cookies or alongside a fresh fruit compote.

Creative Ways to Present

Serve Brown Butter Ice Cream nestled in homemade waffle cones, or layer it in a sundae glass with bourbon caramel and roasted nuts. For a party trick, try mini ice cream sandwiches or scoop onto cinnamon-dusted donut holes for a show-stopping treat.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Brown Butter Ice Cream in an airtight, freezer-safe container. Press a little parchment or wax paper directly on the surface before sealing to help prevent icy crystals and keep each scoop perfectly creamy.

Freezing

Brown Butter Ice Cream stays freshest for up to two weeks in the freezer. Just be sure to store it away from strong-smelling foods and always return the lid tightly—this preserves both flavor and texture.

Reheating

While you won’t want to reheat ice cream, a handy tip: if your homemade treat is rock-solid, let the container sit on the counter for 5-10 minutes. This will soften it enough for dreamy, easy scooping.

FAQs

What does browning the butter do for the ice cream?

Browning the butter coaxes out an unbelievable layer of flavor, adding nutty, caramel-like undertones that set Brown Butter Ice Cream apart from any ordinary vanilla or plain custard version. It brings warmth and depth that’ll keep you coming back for more.

Can I make Brown Butter Ice Cream without an ice cream maker?

Yes! You can freeze the finished custard in a shallow pan and whisk or stir vigorously every 30-45 minutes until creamy. The texture won’t be quite as airy, but the rich taste and those toasty notes will still shine.

What mix-ins go well with Brown Butter Ice Cream?

Roasted nuts (think pecans or hazelnuts), toffee bits, and caramel or chocolate swirls complement the nutty depth beautifully. Get creative with crumbled cookies or a ripple of spiced fruit compote if you want to mix things up.

Is this recipe gluten-free?

Brown Butter Ice Cream on its own is gluten-free, as all the main ingredients are naturally gluten-free. Just be mindful of any garnishes or mix-ins if you’re serving someone with celiac or sensitivities.

How can I make a stronger brown butter flavor?

To boost that delicious brown butter taste, you can slightly increase the browning time, allowing even more of the milk solids to toast (without burning). You can also swirl in more browned butter during the final mixing for an extra punch.

Final Thoughts

Homemade Brown Butter Ice Cream is a game-changer—creamy, nutty, and a touch luxurious. If you’re craving something special, this treat will surprise and delight in every spoonful. Gather those simple ingredients, dive in, and let your taste buds experience why this is truly the dessert you’ll want to make again and again!

Print