Brown Butter Ice Cream

Brown Butter Ice Cream

Yum, yum, yum. Doesn't the mere thought of this ice cream get your mouth watering? Admittedly, I was a bit nervous before starting the emulsification, knowing how tricky it can be when making mayonnaise. Well I needn't have worried; as long as your butter is warm (not hot!) and liquid and you whisk diligently, there's very little room for failure. Really, it's a cinch. And while there really isn't anything I'm compelled to change about this recipe, if I did want to tinker I might try upping the proportion of milk to cream, just to see what a slightly less-rich version might taste like. 
Source: Fat by Jennifer McLagan
Yield: about 3 cups (750ml)

1 cup (250ml) whole milk
1 cup (250ml) whipping cream
1/2 cup (100g) sugar
1/2 cup (115g) unsalted butter, diced
1/2 teaspoon lemon juice
3 large egg yolks, at room temperature
1/8 teaspoon fine sea salt

Combine the milk and cream in a heavy-bottomed saucepan and add about half the sugar. Place the pan over medium heat and bring to a boil. Remove from the heat and set aside.

In another saucepan (not nonstick - something that will allow you to see the color change), place the butter over low heat. When the butter is melted, increase the heat to medium. Watch the butter carefully, using a spoon to push aside any foam to check the color of the milk solids. When they turn brown and you smell a nutty aroma, remove the pan from the heat, add the lemon juice, and allow to cool until the butter is no longer hot to the touch but still liquid.

In a large bowl whisk the egg yolks, the remaining sugar, and the salt until light-colored and thick. Whisk in the browned butter bit by bit, whisking vigorously so that the mixture is emulsified (it should look like a loose mayonnaise). Once all the butter is incorporated, slowly whisk in the warm cream and milk mixture.

Pour the mixture back into the saucepan the milk was in and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Don't let it boil. Strain the mixture into a bowl and cool quickly by placing it in a larger bowl or sink filled with ice water. Stir the mixture often. When it is cool, cover and refrigerate overnight.

The next day, churn the mixture in your ice cream maker according to the manufacturer's instructions. This ice cream will keep, covered in the freezer, for a week or so.