Brown Butter Ice Cream (French Glace au Beurre Noisette)

This Brown Butter ice cream is a part of my favourite party trick. I let my guests taste the ice cream and ask them to name four its ingredients. I hear all kind of answers - caramel, toffee, some say vanilla bean seeds because they see tiny brown dots, etc. Everybody is genuinely surprised when I name milk, sugar, eggs, and butter. The process is simple; make the Beurre Noisette, then the Crème Anglaise, emulsify them while keeping the bowl in an ice bath and finally, refrigerate for 8 hours to stabilize, whip, portion and freeze.

1 cup milk whole
½ cup sugar
2 large eggs
8 oz butter Plugra (extra creamy)

Make the Beurre Noisette:
In a saucepan, melt butter over medium heat. Continue cooking it until the water evaporated and milk solids are dark brown. If using a kitchen thermometer, turn off the heat when butter reaches 275°F (140°C).

Place the saucepan in a cold water bath to cool down. I usually fill my kitchen sink with water 1-1.5" deep for this step.

Make the Crème Anglaise:
In a separate saucepan, whisk eggs, sugar, and milk. Place it over medium-low heat and cook continuously whisking until thick. If using a kitchen thermometer, turn off the heat when the mixture reaches 180°F (82°C) and continue whisking until it stops steaming.

Use the same cold water bath to cool it down.

Transfer Crème Anglaise into a blender jar and add a small amount of Beurre Noisette. Secure lid and blend on low speed for ~50 seconds. Continue adding the remainder of brown oil in a slow, steady stream through the opening of the plastic lid insert until nice and smooth (~20-30 seconds).

In a large bowl, combine ice and cold water 1:1. Place a smaller bowl inside the ice bat, transfer the emulsion into it, and whisk it until cold (~40°F) and thick (it'll take a few minutes).

Transfer the ice cream base into a closed container and refrigerate for at least 12 hours to stabilize.

If you portion and freeze the ice cream now, its flavour will be more intense, and it will melt slower. If you whip it first, then portion and freeze, you will incorporate more air into the ice cream to make its flavour milder, its texture softer. It'll melt easier.

Makes 3 cups.