Brown Butter Ice Cream
This easy homemade ice cream recipe is an absolute killer one to make during those hot summer days. My brown butter ice cream is filled with all the delicious flavors of real brown butter and is one of my all time favorite ice cream flavors.
What is Brown Butter Ice Cream?
This frozen treat is a basic American style ice cream base with brown butter mixed into the base. It brings such a nutty flavor profile to this brown butter ice cream recipe despite being totally nut free. The key to making this homemade ice cream recipe is to churn it while it’s still slightly warm so the butter doesn’t seize up.
The Origin Of Ice Cream
The exact history of ice cream is difficult to track down as iced and frozen drinks and desserts go back as far as 4000 BC. However, the popular legend says it was invented by the Chinese, brought to Italy by Marco Polo, brought to France by Catherine de Medici, then brought to the Americas by Thomas Jefferson. Read all about it and more here!
Brown Butter Ice Cream Ingredients
- Brown butter: Brown butter makes everything more delicious with all of its nutty flavor profiles and this brown butter ice cream recipe is no different! It’s best to use unsalted butter when making brown butter.
- Corn syrup: Corn syrup is a type of inverted sugar essential for the smoothness of ice cream. Inverted sugar also produces less ice crystals.
Major Allergens Present: Dairy
Equipment Needed
- Ice cream maker – whether you have an attachment for your KitchenAid, a “put the bowl in the freezer” machine, or a compressor ice cream machine, you need one. I’m not a fan of no-churn ice cream because that’s not what ice cream is. I own a compressor ice cream machine and I definitely think it’s worth the price.
How to Make Brown Butter Ice Cream:
What is Brown Butter Ice Cream Made Out Of?
This easy brown butter ice cream recipe is made with few ingredients and out of an American ice cream base which does not include egg yolks like the French ice cream base. This recipe combines your regular milk and cream with sweetened condensed milk to prevent the ice cream from getting to icy but without adding any extra sweetness. And the best part is the real brown butter giving this ice cream all the delicious, nutty flavor.
Brown the Butter
What gives this brown butter ice cream recipe its name and flavor is the brown butter. Definitely brown this right away since it takes some time to cool down to slightly warm before it’s ready for churning. When browning butter, use a medium sized pan since it does bubble and expand while cooking. Browned butter smells very nutty so you’ll know it’s ready when you smell it. It will also turn a nice brown color (hence the name). Browned butter is basically boiled oil, so be very careful not to burn yourself!
Make the Brown Butter Ice Cream Base
The ice cream base could not get any easier. Warm the dairy with the sugar and corn syrup and whisk in the warm brown butter. Don’t forget to scrape up all the brown bits at the bottom of the pot; that’s where all the flavor is! Make sure the base stays warm when you go to churn it otherwise the butter will start to solidify. If it’s too hot, then your ice cream machine will have a tough time freezing.
Churn and Freeze
Churn your brown butter ice cream base in your ice cream machine while it is still slightly warm until it is smooth in texture and not too firm. Ice cream machines pulverizes the ice crystals that form as well as incorporates small amounts of air creating a creamy and dreamy texture. Ice cream does 2/3 of its freezing in the ice cream machine and 1/3 of its freezing in the freezer. You can allow to freeze in as little as 6 hours but I always prefer overnight. Protip: this brown butter ice cream recipe tastes better with a small sprinkle of flaky salt on top.
Getting hung up or lost on all the baking terminology? Study up here.
Help Making This Brown Butter Ice Cream Recipe:
How to Brown Butter:
- If you love brown butter as much as I do then check out my other brown butter recipes!
- Choose a medium sized pot for this financier recipe and larger if you multiply it. The butter will foam and rise in the pot, so if you choose a pot too small it may bubble right out.
- Once it reaches the foaming stage, it will stop boiling and just brown. You will need to swirl the pan around to see the color beneath the foam. You are looking for a deep golden brown and a nutty aroma.
- Remove from heat immediately and allow to cool completely before adding it. If you add it right away you could cook your batter before baking it. Also, definitely do not go for a spoon taste before cooling because that is hot oil!
- Scrape all the browned bits from the bottom of the pan; that’s where all the yummy flavor is!
How to Churn Ice Cream in Your Ice Cream Machine:
- There’s nothing totally wrong with overchurned ice cream. It will just be a little icy and more solid. With ice cream and sorbet you want 2/3’s of the base to freeze in the machine and 1/3rd to freeze in the freezer. However, you can melt down your base and try again if you overchurned.
- If you’re using a “put the bowl in the freezer” ice cream maker, then always make sure to freeze your bowl well in advanced.
- When churning you want to watch out for overchurning. As the ice cream churns it will start to freeze and you will notice it start to ball up. If those balls are still rolling then we’re still good. However, if those balls stop rolling and are just being pushed, then we are on our way to overchurned ice cream The perfect spot is when those balls are moving rather lethargically.
- To test, spoon a little out. If it is smooth, holds it shape, and a very small amount of liquid sorbet base forms around the edge then it’s good. If it doesn’t hold it’s shape and shpools out, then it needs more time. And if it you spoon it out and it’s more chunky instead of smooth with no liquid, then it’s a overchurned.
Enhancing This Brown Butter Ice Cream Recipe:
- Replace half the sweetened condensed milk with bourbon for brown butter bourbon ice cream.
- Toast and chop pecans then fold into the ice cream before storing in the freezer for a nutty twist.
- Fold in some fresh chopped up peaches to add in a fruity component.
How to Store and Freeze Brown Butter Ice Cream
- Store churned ice cream in the freezer for up to 6 months.
- Store ice cream base in the fridge for up to 5 days before churning.
- You can let your ice cream sit out and melt and re-churn for whatever reason.
- Place in the fridge for 15-20 minutes before serving for easy scooping.
Troubleshooting Brown Butter Ice Cream:
- My ice cream base has chunks of butter! You let your base cool and the butter has hardened! Never fear, just heat lightly until the butter remelts.
- My ice cream is super firm in the machine! You overchurned it! Only churn until it holds its shape smoothly and rolls inside the ice cream machine. But never fear! Simply let it sit out until melted and rechurn. No harm, no foul.
Something else going wrong? Reach out and we will troubleshoot together!
Brown Butter Ice Cream
Equipment
- Ice cream maker
Ingredients
- 1 Stick Butter, unsalted
- 570 g Whole milk
- 160 g Heavy cream
- 65 g Corn syrup
- 60 g Granulated sugar
- ½ tsp Kosher salt
Instructions
- Melt the butter in a medium pot and cook until it turns brown and emits a nutty aroma. Allow to cool until warm.
- In the meantime, warm the dairy with the corn syrup, sugar, and salt until the sugar dissolves.
- Slowly pour the the brown butter into the dairy while whisking. Don't forget to scrape the browned bits at the bottom of the pot and include!
- Churn the ice cream while it is still warm for about 60 – 75 minutes. You know your ice cream is done when it is rolling like a ball around in the machine and holds a smooth shape when spooned out.
- Allow to freeze in the freezer for at least 6 hours or overnight (preferred).
Nutrition
Frequently Asked Questions:
- What does brown butter taste like? Brown butter tastes very nutty despite having no nuts.
- Why is it called brown butter? It’s called brown butter because it’s butter that has been cooked until it turns brown.
- How do you brown butter? Making brown butter is simple! Melt over the stove top in a pan and continue to cook until it turns brown.
Have another question? Reach out and I’ll try to answer it for you!
I LOVE anything brown butter, so when I saw this recipe I knew I had to try it. It is absolutely delicious! It’s one of those ice creams that isn’t such an extreme flavor so it goes with basically any dessert you make. I will be making this recipe again and again!