Indulge in the rich flavors of brown butter and dark chocolate with this luxurious homemade ice cream. The process of browning the butter adds a nutty depth to the ice cream base, complemented by the bittersweet bursts of chopped chocolate throughout.
Ingredients: 1 cup heavy cream. 1 cup whole milk. 1/2 cup granulated sugar. 4 large egg yolks. 6 tablespoons unsalted butter. 1 teaspoon vanilla extract. Pinch of salt. 4 ounces dark chocolate, chopped.
Instructions: Over medium-low heat, stir the heavy cream, whole milk, and half of the sugar in a saucepan until it starts to simmer. Put the butter in a different saucepan and melt it over medium heat. Keep stirring it until it turns golden brown and smells nutty. Take it off the heat right away. Mix the egg yolks and the rest of the sugar in a bowl with a whisk until the mixture is pale and a little thicker. Pour the hot cream mixture into the egg yolks slowly while whisking all the time to temper the eggs. Put the mixture back in the saucepan. Cook it over low heat while stirring it all the time until it gets thick enough to coat the back of a spoon. Take it off the heat and mix in the salt, vanilla extract, and brown butter until everything is well mixed. To get rid of any lumps, strain the mixture into a clean bowl through a fine mesh sieve. Cover the mixture and put it in the fridge until it is completely cold, preferably overnight. Follow the directions that came with the ice cream maker to churn the chilled mixture. Just before it stops churning, add the chopped dark chocolate. Once the ice cream is smooth, put it in a container and freeze it for a few hours, or until it is firm.
Prep Time: 20 minutes
Cook Time: 15 minutes
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