Brown butter ice cream
BY
chefbg
Brad Green1 cup packed brown sugar
1/2 teaspoon salt
8 egg yolks
1 tablespoon vanilla extract
2 1/2 cups heavy cream
1/2 cup whole milk
directions:
Melt butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until butter turns a deep golden color and you see dark flecks. Transfer to a bowl and let cool until no longer warm to the touch, about 20 minutes.
Cream together browned butter, brown sugar and salt until light and fluffy. Add egg yolks and vanilla extract, whisk till combined. Slowly pour in the heavy cream and milk, whisking the entire time, until their are no lumps.
Transfer mixture to a large saucepan over medium high heat and bring to a boil, stirring occasionally. Once boiling, lower heat to medium. Let mixture simmer, stirring as needed, until thickened. When thickened, the custard will lightly coat the back of a metal spoon.
Pour into a glass bowl and allow to chill completely, about 2 to 3 hours in the fridge. Once cooled, transfer mixture to your ice cream maker and mix according to manufacture instructions. Then place in an airtight container and freeze for at least 6 hours to let it fully set up. Stores for up to 3 months in the freezer!