If you’re looking for a rich, decadent, flavorful ice cream, you’ve come to the right post! I’ve been on an ice cream kick the last couple weeks. I was on a mission to make some light and crispy ice cream cones so, of course, I had to have ice cream to go in them. Since I made the cones, I had to make some bowls and that required still more ice cream to test the integrity of the bowls, ya know. 😉 We can’t have bowls falling apart half way through eating your ice cream.
I started with plain vanilla, well, because I’m kind of a vanilla girl. It’s a simple, classic, no fuss flavor of ice cream. I’ll post that recipe at some point but one of my favorite flavors was this Browned Butter Vanilla Ice Cream. My husband described it as kind of like butter pecan without the annoying little bits of pecans. (No offense to all the pecan lovers out there. I just don’t like sharp edged things in my ice cream.)
This ice cream tasted as good as it did in my head when I imagined it. I used salted butter because sweet and salty are such good friends. I used organic because who wants rBST in their food?
If you’ve never browned butter, you’ll want to take it slow the first time. Browning butter is a lot like how an avocado ripens. It goes like this: not ripe, not ripe, not ripe, not ripe, ripe, too ripe. There is no grace period with either avocados or browning butter. It’s very easy to go too far and have it taste burnt.
I browned my butter in a small, stainless steel and copper skillet. Stainless on the inside, copper on the outside. It’s important that you be able to see the color of the butter changing. For instance, don’t use a cast iron pan. I don’t say that often because cast iron is my thing, but for this it would be difficult to see the exact moment the butter turns brown.
Once the butter is lightly browned, immediately remove it from the heat and allow to cool. Once the butter is room temperature, combine it with the heavy cream and sugar and mix well. Mix in remaining ingredients and proceed to the directions on your ice cream maker.
Notes:
• I use as many organic ingredients as possible to avoid unnecessary chemicals and toxins.
• In PA we have access to raw milk so I used A2 raw milk for this recipe. This is NOT the same as the commercial A2 milk on the market now. Here’s more information on why raw milk is best.
• Please use real vanilla. Imitation vanilla is a bunch of chemicals thrown together to fool you into thinking it is food. Real vanilla makes a big difference in a recipe where a single flavor shines.
- 4 Tbls salted butter, browned over low heat and cooled
- 1 cup heavy cream
- 3 ½ cup whole milk, preferably raw
- ⅔ light brown sugar
- ⅓ cup raw white sugar
- ½ tsp. real vanilla
- In a light colored skillet, brown butter slowly over low/medium heat, watching carefully so it doesn’t burn.
- When browned butter has cooled, add the cream and sugar and mix well.
- 3 oz. quality chocolate, chopped
- 2 Tbls. refined coconut oil
- Melt ingredients together until smooth, allow to cool.
- This will stay liquid at room temperature and harden once it is chilled on the ice cream.