Brown Butter Ice Cream

A custard made twice as nutty: toasted milk powder whisked into reduced milk and cream, and the browned solids of ten tablespoons of butter stirred through before the yolks go in. Churned in a Cuisinart, it makes two pints.

• Machine: Cuisinart ice cream maker
• Chill before churning: At least 4 hours
• Churn: Under 30 minutes

Ingredients

• 1 cup whole milk
• 2 1/4 cups heavy cream
• 1/2 cup brown sugar, lightly packed
• 4 egg yolks
• 10 tablespoons salted butter
• 1/2 cup nonfat milk powder
• 1/4 to 1/2 teaspoon coarse sea salt
• Vanilla extract, to taste

Instructions

1. Toast the milk powder in a dry pan over medium-low heat, keeping it moving with a whisk or wooden spoon, for 3 to 7 minutes until golden brown. Turn the heat down if the bottom starts to burn. Set aside in a bowl.
2. Cube the butter and cook it over medium heat, stirring, until the bits on the bottom brown and it smells nutty. Pour it through a fine sieve. The brown bits go into the ice cream; the clarified butter can be kept for cooking.
3. Heat the milk and cream in a pan over low to medium-low heat for 20 to 30 minutes, whisking every few minutes, to cook off some water.
4. Whisk the toasted milk powder into the hot milk until it dissolves, then stir in the brown butter solids and the sea salt.
5. Whisk the egg yolks into the brown sugar in a bowl.
6. Whisk a couple of spoonfuls of the hot milk into the yolks, then turn off the heat and pour the yolk mixture back into the pan in a very thin stream, whisking quickly.
7. Return to low to medium-low heat and keep whisking for about 5 minutes, until the custard reaches 170°F or coats the back of a spoon. Do not let it scramble.
8. Pour into a bowl, add a few splashes of vanilla, taste, and add more salt if wanted.
9. Refrigerate for at least 4 hours, or cool it faster in an ice bath, then churn in the Cuisinart.

Tips

• The creator serves it on grilled peaches or a summer berry cobbler.

Recipe by @lucymakes_.