Brown Butter Ice Cream – 45-Minute Recipe
A silky, nutty caramel ice cream that highlights the deep, toasted flavor of browned butter. The custard is gently cooked to a smooth texture, chilled overnight, and churned for a luxuriously creamy finish.
Recipe by Noor Boereboom· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
45 min estimated total time for 4 servings.
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Ingredients
- 4 egg yolk
- 3 1/2 oz sugar
- 1 4/5 oz glucose
- a pinch salt
- 7 1/10 oz butter
- 0.35 oz egg powder
- 1 1/10 pt milk
Instructions
- 1In a large mixing bowl, whisk together the egg yolks, sugar, glucose, and a pinch of salt until the mixture is pale and slightly thickened.
- 2In a saucepan over low heat, melt the butter slowly; once melted, add the egg powder and continue to cook, stirring constantly, until the butter turns a deep golden brown and releases a nutty aroma (about 5‑7 minutes).
- 3Set a second saucepan with the milk and heat it over medium‑low heat until it is just warm (around 104°F), but do not let it boil.
- 4Slowly pour the browned butter mixture into the egg‑yolk base while whisking continuously to combine the two emulsions without curdling.
- 5Return the combined mixture to the saucepan with the warm milk, stirring constantly with a heat‑proof spatula.
- 6Cook the custard over low to medium‑low heat, monitoring the temperature with an instant‑read thermometer; when it reaches 183°F (183°F) and coats the back of the spoon, remove it from the heat.
- 7Immediately transfer the hot custard to an ice bath, stirring occasionally to cool it quickly and stop the cooking process.
- 8Cover the custard and refrigerate for at least 8 hours or overnight until it is thoroughly chilled.
- 9Once chilled, pour the custard into an ice‑cream maker and churn according to the manufacturer’s instructions (typically 20‑30 minutes) until it reaches a soft‑serve consistency.
- 10Transfer the churned ice cream to a freezer‑safe container, smooth the top, and freeze for an additional 2‑3 hours to firm up before serving.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Watch butter browning
Melt the butter, add the egg powder, and continue cooking until it turns a deep golden brown, about 5‑7 minutes.
Heat milk gently
Warm the milk to around 40 °C on medium‑low heat, ensuring it does not boil.
Cool custard quickly
Immediately transfer the hot custard to an ice bath, stirring occasionally to stop cooking.
Chill before churning
Cover the custard and refrigerate for at least 8 hours or overnight before churning.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Brown Butter Ice Cream?
- About 45 minutes in total: 15 minutes of prep and 30 minutes of cooking.
- How many servings does this Brown Butter Ice Cream recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Brown Butter Ice Cream recipe come from?
- It was shared by Noor Boereboom on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.