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Four Tips For Easy-Freezy Homemade Ice Cream

When it comes to making ice cream at home, all recipes are not created equal. Some don’t call for eggs but turn out icy hard, while those that do yield delicious results, but take a lot of time, know-how, and dirty dishes to produce.

That’s why our recipe for Brown Butter Ice Cream is so special: eggless, scoopable, and perfect alongside fruit desserts (think Buttery Crusted Peach and Berry Cobbler in summer, Apple Tart in fall), it puts a new spin on the meaning of the word decadence, and couldn’t be easier to make. What’s the secret?

Brown Butter Ice Cream

Thicken it up. Use cornstarch instead of eggs to thicken the ice cream base and to allow the delicate flavors of cream and butter to take center stage.

Brown Butter Ice Cream

Get toasty. Hone your butter-browning skills using our tips for browning butter tutorial.

Brown Butter Ice Cream

Whip it good. Process the cooled brown butter and ice cream base in a blender or food processor on high speed to ensure their complete emulsification.

Brown Butter Ice Cream

Use the best. As always, when a recipe comprises very few ingredients, those ingredients will be on display. When you use Challenge Butter along with other high quality ingredients, you know your final dish will shine.

No ice cream maker? No problem. Check out Suzanne Clark's Brown Butter No Churn Ice Cream, using both evaporated and sweetened condensed milk for this easy-freezy treat.