#63 Brown Butter Ice Cream

If you don’t know what brown butter is already, you’re seriously missing out.

Basically, brown butter is this amazing thing where you melt butter on the stove until it separates and the milk solids sink to the bottom of the pan. Once they’re resting at the bottom, they begin to brown and gives off this nutty, fabulous smell and flavor.

The other day I ended up at the library after attempting to go to a yoga class, but it was so full in the parking lot I couldnt even find a place to park. I took a peak at the cookbook section to see if there was anything exciting there and BOOM, this massive 700 page Bon Appetit Desserts cookbook was shining down upon me.

I went through the entire book, many many times, bookmarking with a post-it note on every recipe I wanted to save/try/pretend i’ll make someday.

My only complaint about this cookbook is that there are not that many pictures in it, and there is nothing I hate more than a cookbook with no pictures. BUT the redeeming factor is that this is Bon Appetit and they know what they’re doing. The recipes are detailed and not so crazy that you couldn’t figure out what it should look like on your own. If all else fails, you can always google what you’re making and I’m sure that theres a picture somewhere.

The recipe called for adding in peanut brittle, which sounds delicious, but alas I did not have any, so I left it out. Instead, I had some crushed up pretzels, caramel, and hot fudge so that one could decide what they wanted on it instead of me forcing the pretzels down throats (although they’re really good with it!).

See? How delicious does that look. If you’re looking for a homemade caramel recipe check this post out.

Verdict: This is a great alternative to vanilla ice cream, if for some crazy reason you’re sick of it. It tastes like a buttery, caramel, ice cream. The caramel flavor comes from that brown butter, and its soooooo good. If you have peanut brittle, or see some in the store, you should definitely try tossing some of that in. I think it would compliment that nutty flavor already present in the ice cream very nicely. Otherwise, take a look in your pantry and see what you could toss in, i’m sure you’ve got something!

Brown Butter Ice Cream


1 hour

Yield: 1 quart

A nutty, delicious, new flavor of ice cream for your tummy.


  • 6 tbs (3/4 stick) unsalted butter
  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 6 large egg yolks
  • 1/3 cup sugar
  • 1/3 cup packed dark brown sugar
  • 1/4 tsp salt
  • 3/4 tsp vanilla extract
  • 3/4 cup coarsley chopped peanut brittle (not shown in my recipe, but highly recommended)
  • Crushed up pretzels (optional)


  1. Melt the butter in a small skillet over medium-low heat. Cook until butter is dark amber, stirring occasionaly and watching closely to avoid burning; about 6 minutes.
  2. Bring cream adn milk to simmer in a large saucepan. Whisk egg yolks, both sugars, and salt in a large bowl until thick and well blended. Add brown butter; whisk to blend. Gradually whisk hot cream into yolk mixture, then return combined mixture back to saucepan. Stir constantly over medium-low heat until custard thickens and coats the back of a spoon, about 5 minutes (do not boil). Strain custard into large bowl. Set bowl over larger bowl of ice water, to create an ice bath. Stir until custard is cold. Add in vanilla.
  3. Pour custard into ice cream machine and let it run for about 25 minutes, unless otherwise specified by your ice cream maker. Transfer ice cream to an air tight container and stir in peanut brittle. Freeze until firm.


Recipe from Bon Appetit Desserts



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2 Comment

  1. that looks not healthy at all but highly addictive, the pretzels and the home made caramel are what really make the ice cream even more delicious

  2. How did i miss this recipe!!! OMG OMG OMG I’ve never thought about it but brown butter ice-cream SIMPLY divine 🙂

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