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Holy Moses!  It turned out so dang good, I still have some in my freezer!  Still in the freezer?  If it was so good, why oh why do I still have some in the freezer?  Well, I like to horde.  I don’t like to be without good things.  So I put them away and never use them, knowing that I could if I wanted to.  It’s backwards, I know.  It doesn’t make any sense, I know! (But I seriously kept a jar of pumpkin butter for over a decade once- and then had to throw it away because it wasn’t good anymore!!!)  But alas, here I am with one serving of perfectly delicious brown-butter ice cream, just sitting in the fridge waiting for me to enjoy it.

And tonight I’m home alone!

And I won’t have to divide that “single serving” in two.

Tonight I might overcome my hording habits.

Saints be praised!

I am cured.

And now, let me share with you this most fabulous, most delicioso, most wonderful, yummy ice cream. You should know that I didn’t figure this out on my own.  Melissa of Traveler’s Lunchbox posted it and she found it in the new book Fat.

Brown-butter ice cream from the Traveler’s Lunchbox via Fat

  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/2 cup sugar
  • 1/2 cup (one stick) unsalted butter
  • 1/2 teaspoon lemon juice
  • 3 large egg yolks, at room temperature
  • 1/8 teaspoon fine sea salt (or plain ol’ kosher salt if you must!)

Place the milk, cream, and 1/4 cup of the sugar into a 4-qt pot and set over medium heat.  Stir every-so-often, just to melt the sugar.  Remove from the heat and set aside.

Find a glass measuring cup with a pour-spout, and set it near the stove.  You will pour your browned butter into the cup when it is ready.

In a small saute pan, heat the butter slowly until it has completely melted.  Then continue to cook, watching very carefully until the butter begins to turn golden, and then light brown.  Once the solids begin to turn color, the cooking goes very quickly, so be attentive! As soon as it becomes light brown, carefully pour in the lemon juice (it will spatter a bit), and use a rubber spatula to pour it all into the glass measuring cup.  Set aside to cool.

In a large bowl, break up the three yolks and whisk in the remaining 1/4 cup of sugar and the salt.  Whisk until the yolk mixture has become lighter in color.  Slowly whisk in the warm (not hot) butter, as if you were making a mayonnaise.  Continue this emulsification process until all the butter has been incorporated, including the brown solids.

One small ladle at a time, whisk the warm milk mixture into the yolk/sugar mixture.  When the two are completely combined, pour it all back into the 4-qt pot, and slowly heat, stiring constantly with a rubber spatula.  Cook the mixture to 160 degrees or until it coats the back of a wooden spoon.

Strain the ice cream base through a fine mesh strainer to ensure that you don’t have any bits of cooked egg floating around in your ice cream.  Cool, cover, and refrigerate for at least 4 hours.

Churn.

Eat with your eyes closed and dream about all things glorious and lovely.  Yum.

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