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Brown Butter Ice Cream

Brown Butter Ice Cream

Brown butter ice cream with light muscovado sugar.

The browned butter part comes from the Browned Milk Solids. Normally when making brown butter ice cream you brown butter and add the browned milk solids to your ice cream base. A trick to get more solids is to add skim milk powder to the butter. So, melt 50g of butter and whisk in 10g (1 tbsp) milk powder. Then heat until golden brown. Strain the butter and save the solids. The solids you add to the ice cream and the butter you can use for something else. This is a good link of the technique.

The light muscovado sugar can be replaced with some other brown sugar. You can also change the ratio of brown sugar and sucrose to fine tune the brown sugar taste.

The stabilizers can be omitted or replaced with the stabilizers of your choice.

If using milk and/or cream with some other fat content, the recipe can be recalculated in the software. For example if using whole milk (3.3% fat) and heavy cream (36% fat) you should use 360g milk and 390g cream. If using whole milk (3.7% fat) and double cream (48% fat) you should use 470g milk and 280g cream.


Make the brown butter solids.
Add all dry ingredients to a bowl and mix well.
Add milk, cream and egg yolks to a pan.
Whisk in the dry ingredients.
Use a stick blender and blend the mix until smooth.
Slowly heat the mix to 83C/181F while stirring.
Strain into a zip-lock bag and chill in ice water.
Rest in fridge overnight.
Run in ice cream machine.


IngredientWeight (g)Amount (%)
Milk (3.0%)400.037.76
Cream (40.0%)350.033.04
Skim milk powder30.02.83
Browned Milk Solids20.01.89
Egg yolk (approx 4)68.06.42
Light muscovado sugar60.05.66
Locust bean gum0.800.08
Guar gum0.400.04
Lambda Carrageenan0.200.02


Butter fat15.2 %
Total fat16.9 %
MSNF8.8 %
TSNF27.8 %
Total solids44.7 %
PAC total279.4
Freezing point-3.6 C, 25.6 F
Weight1059.4 g
Final weight1059.4 g
Evaporation0.0 g
Evaporation %0.0 %
Butter fat15.2 %
Other fat1.7 %
Total fat16.9 %
Sugar17.7 %
MSNF8.8 %
MSNF/Water15.8 %
Other solids1.3 %
TSNF27.8 %
Total solids44.7 %
Water55.3 %
Stabilizers0.13 %
Stabilizers/Water0.24 %
Egg yolks6.4 %
Egg yolk lecithin0.6 %
PAC se279.4
PAC salt0.0
PAC alcohol0.0
PAC total279.4
PAC normalized504.8
FP SE-3.2 C, 26.3 F
FP MSNF-0.4 C, 31.3 F
FP Salt0.0 C, 32.0 F
FP Alcohol0.0 C, 32.0 F
Freezing point-3.6 C, 25.6 F
Frozen water @-14.0 C, 6.8 F69.6 %
Temp at 65%-12.0 C, 10.4 F
Temp at 70%-14.2 C, 6.4 F
Temp at 75%-17.2 C, 1.1 F

2 thoughts on “Brown Butter Ice Cream”

  1. Thank you for sharing this recipe. I am curious, in a video recipe in youtube they do the exact opposite when browning the butter ie, they strain it from the solids which they throw away, and add the liquid part in the ice cream mixture.
    What do you think about that? Which method would provide more intense taste and better structure?

    1. Both methods work. I think you will get more intense taste when using the solids. If adding the fat only you also need to account for that in the recipe of course.
      I guess you have to test both and see what you prefer.

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