Any time I ask Andrew what kind of ice cream I should make, he always has the same answer, brown butter vanilla. Why I haven’t made it in the past year that I have had an ice cream maker is a mystery, but it was never the right answer (or at least wasn’t the answer I had been looking for). Also, the recipe I adapted was the first I pin-ed on to my Ice Scream You Scream board, it was a long time coming, destined to be, recipe.
Most of the recipes ice cream recipes I made call for heavy cream, this one just called for regular milk. It was so creamy and thick that the only time I remember I used regular milk, is when I share the recipe.
The ingredient list is short and simple as well, which I feel ice cream recipes are rarely!
I live in Southern California, so it is always ice cream season, and this will be one we will be having year round!
-14 T butter
-2.5 C whole milk (or whatever milk you like!)
-3/4 C Sugar
-4 egg yolks
-1 T vanilla
1. In a sauté pan, over medium heat, melt the butter.
2. Once the butter is melted, lower the heat, and whisk often until it begins to caramelize (brown) and bits begin to come up from the bottom. It will smell of hazelnuts. Continue until the entire butter is browned.
3. Cool to room temp.
4. Place the milk in a sauce pan with half of the sugar (1/4 C + 2 T). Place over high heat and stir to dissolve some of the sugar. While this mix comes to a boil, place the egg yolks and the remainder of the sugar in a bowl. Whisk until it well mixed.
5. Once the milk mixture comes to a boil, slowly pour half of the milk mixture from the pan into the egg yolk-sugar bowl, whisk while pouring. Or not. Its tricky, I don’t always do it.
6. Once half of the milk has been mixed with the egg yolk-sugar mixture, pour the contents of the bowl back into the saucepan while whisking (or not) and turn the heat onto medium. Whisk until the mixture thickens and a trail is left when a wooden spoon is dragged through. Turn off heat.
7. Add the brown butter and vanilla to the ice cream base while still hot. Make sure the brown butter is liquid, and hasn’t solidified.
8. Strain through a fine-mesh strainer into a clean bowl. Allow the cream to come to cool, for 30 minuets, or over night. If over night, be sure to cover the bowl and place in the fridge.
9. Transfer cream to ice cream mixture and follow the churn according to the manufacturers instructions. I let it churn for about 20-30 minuets and then transfer it to a ice cream container and place in freezer for at least 30 minuets to harden.