Brown Butter Chocolate Chip Ice Cream
Brown Butter Chocolate Chip Ice Cream
Ingredients
For the Brown Butter Base
- 1/2 cup unsalted butter
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
For the Chocolate Chips
- 3/4 cup semisweet chocolate, finely chopped or chocolate chips
Instructions
- 1
In a medium saucepan, melt the 1/2 cup of unsalted butter over medium heat. Continue cooking, stirring occasionally, until the butter turns a golden brown color and smells nutty, about 5 to 7 minutes. Be careful not to burn it. Immediately remove from heat and pour into a large heatproof bowl to stop the cooking.
⏱️ 7 min - 2
Add the 1 1/2 cups of heavy cream, 1/2 cup of whole milk, 3/4 cup of granulated sugar, and 1/4 teaspoon of kosher salt to the brown butter in the bowl. Whisk to combine until the sugar is dissolved.
⏱️ 3 min - 3
In a separate medium bowl, whisk the 4 large egg yolks until smooth.
⏱️ 1 min - 4
Slowly temper the egg yolks by gradually whisking about 1/2 cup of the warm cream mixture into the egg yolks. Once incorporated, slowly pour the egg yolk mixture back into the remaining cream mixture in the heatproof bowl, whisking constantly.
⏱️ 3 min - 5
Pour the entire mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens slightly and coats the back of the spoon (it should reach about 175°F to 180°F). Do not boil.
⏱️ 15 min•🌡️ 175°F to 180°F - 6
Remove the custard from the heat and stir in the 1 teaspoon of vanilla extract. Pour the custard through a fine-mesh sieve into a clean bowl set over an ice bath (a larger bowl filled with ice and a little water). Stir occasionally until the mixture is completely cool, then cover and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
⏱️ 240 min - 7
Once the base is completely chilled, churn the ice cream according to your ice cream maker's manufacturer instructions, usually about 20 to 30 minutes. During the last 5 minutes of churning, add the 3/4 cup of chopped semisweet chocolate.
⏱️ 30 min - 8
Transfer the churned ice cream to an airtight freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming, then cover tightly. Freeze for at least 4 hours, or until firm.
⏱️ 240 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Butter Chocolate Chip Ice Cream
Ingredients
For the Brown Butter Base
- 1/2 cup unsalted butter
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
For the Chocolate Chips
- 3/4 cup semisweet chocolate, finely chopped or chocolate chips
Instructions
- 1
In a medium saucepan, melt the 1/2 cup of unsalted butter over medium heat. Continue cooking, stirring occasionally, until the butter turns a golden brown color and smells nutty, about 5 to 7 minutes. Be careful not to burn it. Immediately remove from heat and pour into a large heatproof bowl to stop the cooking.
⏱️ 7 min - 2
Add the 1 1/2 cups of heavy cream, 1/2 cup of whole milk, 3/4 cup of granulated sugar, and 1/4 teaspoon of kosher salt to the brown butter in the bowl. Whisk to combine until the sugar is dissolved.
⏱️ 3 min - 3
In a separate medium bowl, whisk the 4 large egg yolks until smooth.
⏱️ 1 min - 4
Slowly temper the egg yolks by gradually whisking about 1/2 cup of the warm cream mixture into the egg yolks. Once incorporated, slowly pour the egg yolk mixture back into the remaining cream mixture in the heatproof bowl, whisking constantly.
⏱️ 3 min - 5
Pour the entire mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens slightly and coats the back of the spoon (it should reach about 175°F to 180°F). Do not boil.
⏱️ 15 min•🌡️ 175°F to 180°F - 6
Remove the custard from the heat and stir in the 1 teaspoon of vanilla extract. Pour the custard through a fine-mesh sieve into a clean bowl set over an ice bath (a larger bowl filled with ice and a little water). Stir occasionally until the mixture is completely cool, then cover and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
⏱️ 240 min - 7
Once the base is completely chilled, churn the ice cream according to your ice cream maker's manufacturer instructions, usually about 20 to 30 minutes. During the last 5 minutes of churning, add the 3/4 cup of chopped semisweet chocolate.
⏱️ 30 min - 8
Transfer the churned ice cream to an airtight freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming, then cover tightly. Freeze for at least 4 hours, or until firm.
⏱️ 240 min