Browned Butter Ice Cream

I've been promising my grandson Henry that I'd make ice cream. Today was the day. Henry picked up a big orange from my kitchen table and said he wanted orange ice cream. I already had plans to make a browned butter ice cream, an adaptation of a number of recipes for butter pecan that I'd come across in trying to find a really great dessert for a hot summer day. Today was just such a day. I had worked all weekend so I had today off, and as I woke up and my feet barely hit the floor, I could hear the pitter patter of grandsons' feet coming up the stairs with the greeting "Hellooooo Meena!" It was Pete's enthusiastic morning hello. Henry immediately asked if we could make ice cream so we got started.

This recipe is fantastic and results in an ultra-creamy ice cream (about 2 1/2 cups total). It uses browned butter and brown sugar, whole milk, just a 1/2 cup heavy cream, and a little maple syrup for a nice nuttiness. Pecans or sliced almonds can be added at the end, if at all (I kept them out but had sliced almonds on the side). I told Henry it was butterscotch ice cream because he was still disappointed about not using the orange, but I know he loves the flavor of butterscotch, and with the use of butter and brown sugar, it has a nice butterscotch-y flavor. He was so happy with it that he asked his Mom if they could make it at their house too (Katie has a Kitchen Aid ice cream maker attachment). We're thinking of all kinds of fresh ingredients for home-made ice cream this summer!

BROWNED BUTTER ICE CREAM
Makes about a pint and a half

1 cup salted butter (2 sticks - don't worry, most of this won't end up in the recipe)
2 cups whole milk
1/2 cup heavy cream
2/3 cup packed light brown sugar
2 tablespoons cornstarch mixed into a slurry with 2 tablespoons milk
2 tablespoons maple syrup
Optional: 1/2 cup nuts (pecans, walnuts, sliced almonds)

Directions:
In medium saucepan over medium to high heat, brown the butter just until it loses its yellow color and takes on a brown hue, removing from the heat before it gets too brown or starts to burn. Watch closely as this can happen fast.

Pour the browned butter into a glass container and allow the browned solids to sink to the bottom, separating into clarified butter (to be used later for lobster or some other luscious seafood!). Once the solids have settled, pour off the clarified butter into a container and set aside. Return the browned butter solids to the saucepan and add the milk, heavy cream, brown sugar, and maple syrup.

Stirring constantly, bring to a boil over medium to high heat and continue stirring as it boils for exactly four minutes. You can lower the heat as long as it keeps boiling.  At four minutes, stir in the cornstarch slurry and boil for about 30 seconds, no longer.  Remove from heat and allow to cool.  When cool, chill in refrigerator for a few hours.

Pour chilled mixture into ice cream maker and freeze according to manufacturer's directions. I have a Cuisinart, and I let it churn for 18 minutes. After the ice cream has churned for the specified time, move the mixture into a freezer-safe container and freeze for a few hours, until it is scoopable.

Browned Butter Solids

Cooked ice cream mixture, before chilling and freezing

Scooped, with sliced almonds. Amazing!

Peter, 2 1/2, and Henry, 5  My Wild and Crazy Guys!