It is no secret that I love ice cream. I just think it is one of the most wonderful things ever! I mean really you can't go wrong with something cool and refreshing, but somehow makes you feel all warm and fuzzy inside. Ok maybe the warm and fuzzy inside is an exaggeration, but I really do love it that much! I am a huge fan of custards! Homemade ice creams can sometimes get icy or really hard once they have been in the freezer for a while. I have found that custards stay creamy and smooth even in the freezer. Yes they do harden more in the freezer but the texture is amazing. It is also no secret that I love browned butter. I found this recipe a while back and knew I had to try it. I actually did make it during my no sugar month. I made it with honey. It tasted pretty good, but I knew I had to try it as written. With honey it didn't quite have the carmely flavor that I was hoping for. This recipe as written is creamy and carmely and oh so delicious!
Brown Butter Ice Cream
8 Tbs butter
2 cups cream
1 cup milk
1 cup brown sugar
½ tsp salt
1 tsp vanilla
In a pan, melt the butter and continue cooking it over low heat until the butter browns. Meanwhile, bring the cream and milk and vanilla to a simmer.
In a mixer whisk together the eggs, brown sugar and salt until fluffy. Add the brown butter, a little bit at a time to the running mixer. When they are combined, add the milk a little at a time until the whole mixture is frothy and smooth and well combined. Return it to a pan and put back on the stove over medium-low heat. Cook on low until it thick enough to coat the back of a spoon.
Pour into a bowl and refrigerate until completely cool or up to overnight.
Run the custard through an ice cream maker according to the manufacturers directions.
Put the ice cream in a container and let it freeze at least 4 hours until firm.
Recipe Source: Heather Christo Cooks
And here is my Photoshop fun picture for the day!