Browned Butter Ice Cream

Lori & Paul, Burp!

Is there anything more irresistible than ice cream on a muggy summer day? Fortunately, making your own is easier than you think. In fact, with a bit of forethought, you can keep a batch of homemade ice cream at the ready all summer long.

This particular recipe gets a deliciously rich, nutty flavor from browned butter. The silky custard base, along with a bit of Scotch whipped in at the end of churning, results in an end product that’s lusciously creamy and scoopably soft, even straight from the freezer. It’s perfect topped with pecans and chocolate for an impromptu sundae, but the subtle punch of cinnamon means it’s equally at home served alongside your favorite summer berry pie. If you’re a purist, feel free to scoop it straight up into a sugar cone. Any way you serve it, it will have you screaming for more!

Browned Butter Ice Cream

By Lori & Paul
Makes 1 ½ quarts


6 tablespoons butter
3/4 cup packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon coarse salt
1 cup whole milk
6 egg yolks
2 cups heavy cream
1 teaspoon vanilla extract
1 ½ tablespoons Scotch or bourbon


Melt butter in a medium saucepan. Allow to cook until beginning to brown. Stir in brown sugar, cinnamon, salt, and milk.

Whisk together egg yolks. Slowly pour warm butter mixture into egg yolks, whisking constantly. Return egg yolk mixture to sauce pan. Cook over medium heat until mixture thickens and coats the back of a spoon, about 5-10 minutes.

Place heavy cream and vanilla in a large bowl with a fine mesh strainer over the top. Pour thickened custard through strainer into cool cream. Stir to combine. Chill in refrigerator until cold (at least 3-4 hours or overnight).

Freeze in your ice cream maker according to manufacturer’s instructions. Add Scotch or bourbon during the last few moments of churning. Transfer to a freezer-safe container to store.
Alternatively, pour your chilled custard base into a sturdy container and place it in the freezer. Remove the custard about every half-hour or so and give it a vigorous stir with a spatula, stick-blender, or hand-held mixer until you have an ice-cream-like consistency. This process works adequately, but does take 2-3 hours for optimal results.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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3 thoughts on “Browned Butter Ice Cream

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  1. Christine said:

    I love your recipes and I “liked” you on Facebook and I am so glad I did. I have printed some of your recipes and can’t wait to try them. Thank you!

  2. Christine said:

    I “liked” you on Facebook and I am so glad I did! Some of the recipes you have shown look soooo good and I can’t wait to try them. Thank you for this site.

  3. Beth More said:

    I might try this one but I’d like it a lot better with Amaretto or a sweet liqueur