Home made browned-butter ice cream adapted from J. Kenji Lopez-Alt’s machine-less custard-based recipe. I went through a few different techniques and could not seem to come to the perfect, creamy consistency, but This worked wonders. Not too sweet, nutty and delicious. Can’t get enough.
Beat together 8 egg yolks, 1 cup sugar, 2 t vanilla, and 1/4 t salt until nice and thick. Whisking constantly, heat up 1 can (12oz.) evaporated milk and one pound of browned butter. Bring to simmer, then slowly whisk into egg mixture. Once fully incorporated, pour back into sauce pan, stirring constantly until 180 degrees Fahrenheit. Have an ice bath ready, and cool custard completely, then whip one cup heavy cream to stiff peaks, and fold into custard until its smooth and no lumps. Disperse into ice cube trays, for rapid freezing to minimize ice crystals, freeze. At least 4 hours later, pop out cubes and throw in a food processor with another cup of whipped cream until smooth and creamy. Pour into a quart container and freeze at least another four hours before serving.
Absolutely delicious. Enjoy