Burnt butter ice-cream

Indulge in the decadent flavors of homemade Burnt Butter Ice-Cream! Made with rich brown butter, creamy milk, light sour cream, and a touch of brown sugar, this delightful dessert promises a luscious and unique taste experience. Perfect for any occasion or just a special treat. Discover the recipe now!

  • 13 Feb 2025
  • Cook time 10 min
  • Prep time 30 min
  • 6 Servings
  • 5 Ingredients

Burnt butter ice-cream

Indulge in the rich, nutty flavor of burnt butter transformed into a creamy, decadent ice cream. This recipe combines simple ingredients to create a unique dessert that's sure to impress your friends and family.

Ingredients:

2/3 cup butter
150g
2 cups milk (1% fat)
480g
1 cup light sour cream
230g
6 yolks
100g
1 cup brown sugar
230g

Instructions:

1. Brown the Butter:
- Begin by melting the butter in a medium-sized saucepan over medium heat.
- Continue cooking the butter, swirling the pan occasionally, until it turns a golden brown color and has a nutty aroma. This should take about 5-7 minutes.
- Once browned, remove the pan from the heat to prevent the butter from burning and set it aside to cool slightly.
2. Heat the Milk:
- In another medium saucepan, warm the milk over medium heat until it is hot but not boiling. You want it steamy with small bubbles forming around the edges.
- Remove the milk from the heat and let it cool slightly.
3. Prepare the Custard Base:
- In a large bowl, whisk together the egg yolks and brown sugar until the mixture becomes thick and pale.
- Gradually pour the cooled browned butter into the egg yolk and sugar mixture, whisking continuously to combine.
- Slowly add the warm milk to the mixture while whisking constantly to temper the eggs and prevent curdling.
4. Cook the Custard:
- Pour the combined mixture back into the saucepan and return it to the stove over medium-low heat.
- Cook the mixture, stirring constantly with a wooden spoon or heatproof spatula, until it thickens and coats the back of the spoon (between 170°F and 175°F or 76°C and 80°C on an instant-read thermometer). This should take about 5-8 minutes.
- Do not let the mixture boil, as boiling can cause the custard to curdle.
5. Strain and Cool:
- Once thickened, pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and achieve a smooth texture.
- Stir in the light sour cream until fully incorporated.
- Let the mixture cool to room temperature, then cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until it is thoroughly chilled.
6. Churn the Ice Cream:
- Once the custard base is well-chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions. This typically takes about 20-25 minutes.
- The ice cream should be thick and creamy.
7. Freeze:
- Transfer the churned ice cream into an airtight container and place it in the freezer for at least 4 hours, or until it reaches your desired consistency.
8. Serve:
- Scoop the burnt butter ice cream into bowls or cones and enjoy!

Tips:

- Use high-quality butter: High-quality butter will enhance the flavor and texture of your ice cream.

- Control the heat: When browning the butter, keep a close eye on it to prevent burning. You want a golden brown color with a nutty aroma.

- Chill the mixture: Ensure the custard mix is thoroughly chilled before churning in your ice cream maker for the best texture.

- Optional add-ins: Feel free to mix in some toasted nuts or chocolate chips for added texture and flavor.

Burnt Butter Ice-Cream is a delightful dessert that marries the deep flavors of browned butter with the creaminess of ice cream. Following this simple yet delicious recipe will give you a dessert that stands out and is perfect for any occasion. Serve your burnt butter ice cream in a waffle cone or alongside a warm dessert like apple pie for a truly memorable treat.

Nutrition Facts
Serving Size200 grams
Energy
Calories 470kcal24%
Protein
Protein 7g5%
Carbohydrates
Carbohydrates 44g13%
Fiber 0.00g0%
Sugar 40g41%
Fat
Fat 30g35%
Saturated 16g53%
Cholesterol 260mg-
Vitamins
Vitamin A 330ug37%
Choline 170mg30%
Vitamin B1 0.09mg8%
Vitamin B2 0.24mg18%
Vitamin B3 0.16mg1%
Vitamin B6 0.13mg8%
Vitamin B9 33ug8%
Vitamin B12 0.98ug41%
Vitamin C 0.34mg0%
Vitamin E 1.09mg7%
Vitamin K 2.11ug2%
Minerals
Calcium, Ca 210mg16%
Copper, Cu 0.04mg4%
Iron, Fe 0.78mg7%
Magnesium, Mg 18mg4%
Phosphorus, P 180mg15%
Potassium, K 280mg8%
Selenium, Se 13ug23%
Sodium, Na 88mg6%
Zinc, Zn 0.96mg9%
Water
Water 110g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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