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.

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Brown Butter ice cream in a long green container with scoop and sugar cones near by.
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Three cones of brown butter ice cream  on a marble counter.
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One single ice cream cone with ice cream dripping down the side..

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:


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Transfer the mixture to a bowl or container and chill for at least 4 hours.
  5. 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.
  6. Once the mixture is completely chilled, pour it into an ice cream maker and churn according to the manufacturer instructions. After the ice cream hasset up, fold in the toasted almond slivers.
  7. 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.
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Comments (3)Post a Reply

  1. 5 stars
    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

  2. 3 stars
    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.

    1. 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!

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