I’ve had this dish written in a notebook for years. For some reason or another I was nervous to make it. I’ve probably put it off for at least 6 years. Gah! I know. However this year, it was on.

I’ve made it a few times now and it’s Worth the pot. Toasty, warm with notes of vanilla. It’s striking. It’s also rich, so I like to have a small serving and savor it.

For this Brown Butter Ice Cream Set out:

1 stick unsalted butter, browned
4 egg yolks
3/4 cup light brown sugar
2 cups heavy cream
1 cup whole milk
2 teaspoons pure vanilla extract

I highly recommend browning the butter the night before and letting it cool on the counter before making this ice cream. This gives the browned butter a chance to cool completely and solidify somewhat. No need to refrigerate.

In a large mixing bowl, measure and add the (cooled) brown butter, 4 egg yolks and 3/4 cup light brown sugar.

Whisk well until combined and the sugar has dissolved.

Meanwhile, add the 2 cups heavy cream and 1 cup whole milk into a heavy bottom sauce pan.

Heat until simply simmering, stirring often to avoid scorching.

Slowly pour the hot cram and milk in while whisking the egg/brown sugar mixture.

Perfection!

Transfer this to a new saucepan.

Heat on low to medium-low until thickened and coats the back of the spoon. About 10 to 15 minutes.

Whisk in the vanilla.

Place a mesh strainer into a large bowl and pour the thickened ice cream base through to catch any impurities.

Allow to cool slightly before covering and refridgerating for 4 hours to overnight.

Once the brown butter ice cream base has chilled completely, following the manufacturers instructions, pour the ice cream base into the ice cream maker.

Churn on low-speed until thick.

Scrape the ice cream from the attachment and into a freezer safe container.

Spread evenly and freeze for 4 hours to overnight.

Scoop.

Serve.

Devour.