I mean, if the name browned butter caramel ice cream doesn’t make your jaw drop and scroll right down to the recipe, than I just don’t know about you.
This ice cream is every bit as delicious as it sounds…and then some. Rich caramel flavor with that nuttiness we all love about browned butter.
Since I post like so many ice cream recipes, I feel like I am being super redundant in my posts. But in case this is your first time making ice cream, or this is your first time reading one of my ice cream recipes…then here you go.
How difficult is it to make ice cream?
Really it’s not difficult. But I am not gonna lie, it does require certain equipment. Unless you are doing no churn (which I love and will post one this month), you need an ice cream maker. See this post for my recommendations on ice cream makers.
I have had my ice cream maker for years, and I have found it well worth the money, and I think you will too. Having it, encourages you to make your own ice cream every summer, and then you can try all my wonderful flavors that I have been sharing for years!
What about making browned butter caramel?
So when I decided that this would make an awesome ice cream flavor, I realized that I have a shit ton of different caramel recipes on my site. And while any one of these (rum caramel sauce, bourbon caramel sauce, and gingerbread caramel sauce to name a few) would be amazing churned into an ice cream, I am going with yet another new caramel recipe here.
It is so unbelievably simple to make. The taste is so much better and more authentic, that honest to god, you will never go back to grocery store bought ice cream topping.
Making caramel requires minimal ingredients. And for this browned butter caramel you simply brown the butter before adding to my already tried and true recipe (plus a little extra salt). I know a lot of people are scared of cooking sugar and making caramel, but now is the time to stop being afraid…it really is easy.
My biggest tip when making caramel sauce is to just make sure you have time to pay attention to it, it only take about 10-15 mins, but you need to be able to pay attention to making it the entire 10-15 minutes.
Get ready, because it couldn’t possibly get simpler to get to fully made browned butter caramel ice cream
- cool the caramel to room temperature
- prepare the simplest ice base recipe I am providing
- whisk the room temp browned butter caramel into the base
- cool in the fridge overnight
- process in your ice cream maker
Browned butter caramel ice cream
For the caramel
- 1 cup white sugar
- 1/4 cup hot water
- 6 Tablespoons slated butter melted and cooked until browned bits appear and smells nutty, cooled for about 10 minutes
- 1/2 cup heavy cream at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon salt
For the ice cream base
- 5 egg yolks
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 cup sugar
- the tiniest pinch of salt
To make the caramel
Combine the sugar and hot water in a heavy saucepan, and cook over high heat until the sugar has dissolved. This takes about a minute. Keep cooking, swirling the pan a bit but DO NOT EVER STIR, EVER! If you stir the sugar it will crystallize and NEVER EVER CARAMELIZE. Just swirl the sugar/water around in the pan until sugar starts caramelize and color. The color you want is a deep amber color. It will take about 10 minutes on a medium high flame.
When you achieve this color, turn the flame to medium-low and whisk in the browned butter CAREFULLY! It will bubble up. Continue to whisk until all the butter is incorporated. Cook without stirring for one minute.
Turn your flame to low and whisk in your cream - also - CAREFULLY! It was bubble up and steam like crazy. Whisk until completely combined and let cool to room temperature.
To make the ice cream
Combine the milk and sugar in a saucepan. Heat the mixture until steaming and just a few tiny bubbles come up on the outer rim - DO NOT BOIL.
Whisk the egg yolks in a large bowl. Slowly add the heated milk mixture to the egg yolks while whisking constantly. Pour the mixture back into the saucepan and cook over medium heat until thickened, it will look like a custard or thin pudding (coating the back of a spoon is what this is often called). Pour through a mesh strainer into a large bowl. Whisk in the heavy cream, vanilla, and salt.
Add the room temperature caramel sauce to the ice cream base and whisk to completely combine. Chill this totally in the fridge. Like overnight. Bust out your ice cream maker and process according to the manufacturer's instructions.