Brown Butter Ice Cream


30 minutes



1 quart




  • 1 cup Challenge Unsalted Butter (2 sticks)
  • 1 ½ cups whole milk
  • 2 cups heavy cream
  • ¾ cup sugar
  • 1 Tablespoon cornstarch
  • ¼ teaspoon salt


  • 1

    Place butter in a heavy-bottomed saucepan and slowly melt it over low heat. Continue to cook the butter until it’s melted, browned, and fragrant—usually about 3-5 minutes. Stir frequently to avoid burning.

  • 2

    Combine the milk, cream, and sugar in a saucepan. Whisk mixture together and bring to a simmer over medium heat. Whisk until the sugar is completely dissolved and simmer lightly for about 5 minutes. Turn off heat, add cornstarch, and whisk for about one minute to combine.

  • 3

    Combine the milk mixture and cooled brown butter in a blender or food processor. Blend at high speed for a minute until completely emulsified.

  • 4

    Cool the milk and butter mixture in the fridge for at least two hours.

  • 5

    Freeze in your ice cream maker according to instructions. Add the salt into the ice cream maker during the last few minutes of churning.

  • 6

    Pack into a freezer container and cover the top of the ice cream with plastic wrap or wax paper. Freeze for at least two hours before serving.

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