Vanilla Brown Butter Ice Cream
Adding browned butter is an unexpected and amazing addition to a standard vanilla ice cream recipe. You'll want to add it to everything!
INGREDIENTS | YIELD: 1 QUART
2 vanilla beans, split and scraped
1 cup unsalted butter
2 cups milk
¾ cup sugar
5 large egg yolks
1 cup cream
1 teaspoon vanilla extract
1 teaspoon salt
When the butter is browning, first there will be big bubbles. Then, as the milk solids begin to sink to the bottom and brown, the bubbles will become very small and the butter will smell toasty and nutty. That is when you know it is ready.
Place vanilla beans and butter in a medium saucepan. Heat over medium heat, stirring constantly until the butter solids begin to turn a reddish brown. Scrape into a clean measuring cup, removing the vanilla pods.
In the same saucepan, add the milk and ½ cup of the sugar. Heat over medium-low heat until steaming.
Place eggs and remaining sugar in a blender, and process for 30 seconds. Slowly add the warm butter while blending. Add the warm milk. Return this whole mixture back into the saucepan and heat until thickened. Be sure not to boil it.
Strain into a clean container; stir in cream, vanilla, and salt. Refrigerate overnight.
Add to ice cream maker and follow manufacturer's instructions for freezing.