Brown Butter Ice Cream

Instructions

1. Melt the unsalted butter in a light-colored saucepan over medium heat, swirling frequently to brown it evenly. Continue cooking until the butter turns golden brown and gives off a nutty aroma, about 5-7 minutes. Remove from heat and transfer the brown butter to a bowl to cool slightly.
2. In a separate saucepan, combine the heavy cream, whole milk, granulated sugar, fine sea salt, and the seeds scraped from the split vanilla bean along with the pod itself. Heat the mixture over medium heat until it is hot but not boiling, around 170°F (77°C). Remove from heat and let steep for 20 minutes to infuse vanilla flavor.
3. In a bowl, whisk the egg yolks until smooth. Slowly temper the hot cream mixture by gradually whisking about 1 cup (240 ml) of the hot cream into the yolks to warm them without curdling.
4. Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens slightly and coats the back of the spoon, reaching 175°F (79°C). Do not boil.
5. Strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla bean pod and any cooked egg bits. Stir in the cooled brown butter thoroughly to combine with the custard base.
6. Cover the custard bowl with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours until completely cold.
7. Once chilled, churn the custard in an ice cream maker according to the manufacturer's directions until it reaches a soft-serve consistency, about 30-45 minutes.
8. Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.