Brown Butter Ice Cream

When I told all of you that I finally used my KitchenAid mixer and that I instantly fell in love with it... you all had attachment suggestions, and I ended up mildly overwhelmed, because I had no idea there were so many!!

Then, I realized that we had a gift card leftover from our wedding... I went into the store thinking ice cream maker... and stumbled upon the KitchenAid ice cream maker attachment you were all telling me about! I was in and out in about two minutes. I was soo excited!

After making this purchase, I ran to the grocery store and immediately purchased everything I needed to make brown butter ice cream. If you have read this blog for any period of time, you know I am madly in love with brown butter. That stuff is what dreams are made of.

*Adapted from always with butter
Ingredients:
4 tablespoons butter, browned
1 and 1/4 cup heavy cream
1/4 cup vanilla almond milk
3 egg yolks
1/3 cup dark brown sugar
1/2 vanilla bean

Top with Williams-Sonoma's salted caramel sauce, because quite frankly, it's awesome.
 
1. Heat butter in a skillet on medium low heat. Stir it every once and awhile making sure it doesn't burn. You will know when it's ready, it will turn brown, smell nutty and have flecks of deliciousness all over the pan. Set aside.

2. In a saucepan, bring the cream milk and vanilla bean to a simmer. While that is starting to cook, use a separate bowl and whisk together the egg yolks and brown sugar until fluffy. Then pour all the ingredients into the saucepan and heat together, whisking frequently.

3. Cook in the saucepan on medium heat until thick and coats the back of your spoon.

4. Follow your ice cream maker instructions from here...

Seriously, don't forget the salted caramel sauce - it makes the ice cream that much better!!

Your dish will quickly be gone! Next time I'm adding chocolate chips!!

What's your favorite flavor of ice cream?? I'm thinking mint chocolate chip is next!