Brown Butter Ice Cream
This ice cream is intensely buttery with the crunch of almonds and just a touch of rum flavor. While there is just a little cooking involved in making the base, it's a quick recipe to put together and the pay off is big.
Jump to Recipe (or scroll for photos and riveting information...)
Brown Butter Rum Ice Cream with Toasted Almonds
- Prep Time: 15 m
- Cook Time: 45 m
- Freeze Time: 3 h
- Total Time: 4 h
- Servings: 8
Ingredients
- 1 cup unsalted butter
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup sugar
- ½ cup brown sugar
- 5 egg yolks
- 2 to 3 tablespoons dark rum
- ½ cup slivered almonds
Instructions
- In a medium saucepan melt the butter over medium high heat. Lower the heat and simmer for about 5 minutes until the butter turns a deep amber color and has a nutty smell. Stir occasionally, making sure the butter does not burn. Pour the butter into a bowl through a fine mesh strainer to remove any dark particles. Set the butter aside and wipe out the saucepan.
- Pour the heavy cream, milk, sugar and brown sugar into the saucepan and bring the mixture to a simmer. Simmer for a few minutes until the sugar has dissolved.
- Whisk the egg yolks in a small bowl until well beaten. Add 1 cup of the hot cream mixture to the egg yolks, whisking constantly. Continue to whisk and slowly pour the cream and yolks back into the pan. Simmer the mixture for about 5 minutes until it thickens and coats the back of a spoon. Remove the pan from the heat and whisk in the brown butter and dark rum.
- Transfer the mixture to a bowl or container and chill for at least 4 hours.
- While the mixture is chilling, heat a small skillet over medium-high heat. Add the almonds and tir or toss until toasted and lightly browned. Let the nuts cool.
Once the mixture is completely chilled, pour it into an ice cream maker and churn according to the manufacturer instructions. After the ice cream has set up, fold in the toasted almond slivers.
- Serve the ice cream immediately, soft serve style, or transfer it to a container and freeze for at least 4 hours for a harder, scoopable texture.
Nutrition Facts
Brown Butter Rum Ice Cream with Toasted Almonds
Amount Per Serving
Calories 612
Calories from Fat 468
% Daily Value*
Fat 52g80%
Saturated Fat 30g150%
Cholesterol 268mg89%
Sodium 48mg2%
Potassium 170mg5%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 28g31%
Protein 6g12%
Vitamin A 1795IU36%
Vitamin C 0.3mg0%
Calcium 124mg12%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
I made the brown butter rum ice cream, but I used gum favoring and I’m a southern boy so I used pecans man it was good, better then a y store bought
I followed the recipe, but it seemed that there was too much butter. It was grainy and tasted like I was chewing wax. Flavor was good, texture poor.
Hi Cheryl. I think what may have happened is the butter separated and congealed in the custard. You could probably avoid this by adding the browned butter to the heavy cream mixture and simmer until thickened. Next time I make this recipe, I will test that version. Thank you!
Good recipe flavor. I let my mixture cool on the counter and then refregerated overnight. The next morning it was very thick so i used a whisk to make sure everything was reincorporated throughout the mixture. the finished product had good flavor but was a little grainy. did i let it cool in the fridge too long????
Hi Chauncey. Grainy textures can come from ice crystallization in the ice cream, when the yolks having bound to the other ingredients in the custard, or in this case from the butter re-solidifying in clumps rather than smoothly. When making the custard, try to make sure the mixture gets to 170˚F – that will ensure the eggs have bound properly. Before churning, you might try buzzing the cold custard in a high speed blender to make sure it is well combined. That will also add air to the mixture and air helps ice creams remain smooth. Chilling the custard is definitely not the trouble. Hope that helps.
This is FREAKIN’ AWESOME! At high altitude it took a bit longer at each of the cooking steps. I pre-cooled the mixture in my ice cream freezer’s container set down into a cooler full of ice so we could get ON with it! My grandchildren got to experience making ice cream for the first time, but not as we did as kids-hand cranking!