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Ice Cream - Brown Butter

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Ice Cream - Brown Butter
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Makes: 1 servings adjust



Step 1

Pre-freeze ice cream maker for 15 hours.


  • 1 cup Unsalted Butter, cut into small pieces

Step 2

Place the butter in a stainless steel skillet over medium heat. Let the butter melt, then let it cook, swirling the pan occasionally until the butter is quite brown and smells toasted. Remove from heat and let cool.


  • 2 cups Milk
  • 1 12 cups Heavy Cream
  • 1 tablespoon Cornstarch

Step 3

Mix the milk and cream in a heavy saucepan. Measure out 2-3 Tbsp of the milk and pour it into a separate bowl, whisk in the cornstarch. Set aside.


  • 23 cup Sugar
  • 2 tablespoons Corn Syrup

Step 4

Whisk the sugar and corn syrup into the milk mixture in the saucepan, bring to a simmer over medium heat. Whisk until the sugar is completely dissolved, being careful not to let the milk boil over. Simmer lightly for about 5 minutes, then pour in the milk and cornstarch mixture and whisk to combine. Return to the heat and cook, stirring, for about 1 minutes. Remove from heat.


  • 12 teaspoon Vanilla

Step 5

Combine the cooked milk mixture with the cooled brown butter in a blender. Carefully blend at high speed until completely mixed and emulsified. Add in the vanilla and blend for another 30 seconds.

Step 6

Cool the milk and butter mixture in the fridge for at least 2 hours, or overnight.


  • 12 teaspoon Sea Salt

Step 7

Remove ice cream maker and ice cream batter. Turn to Speed 1 and pour in ice cream batter, mix until desired texture. Add the salt into the ice cream maker in the last few minutes of churning.

Step 8

Pack into a freezer container and top with plastic wrap or wax paper. Freeze for at least 2 hours before serving.
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