Brown Butter Honey Ice Cream

I know I know, it's mid November and the temperature of ice cream pretty much equals the temperature of my apartment at 6 in the morning. But there's always going to be a soft spot for ice cream in my heart. 

And man oh man, this one will have a permanent room in the hotel of my ice cream loves (right next to Cherry Garcia... yummmm).

Pretty much everything that goes into this ice cream is wonderful (brown butter? Yup. Honey? mhm.), and when you tell people that you made brown butter honey ice cream, trust me when I say that you'll feel super fancy and elegant.

Think I'm making it up? Let me show you a picture of what was left of my ice cream by the time I took a picture of it. Between myself, my room mate, and some friends we had over, only a sad little quantity was left to photograph. Whoops.

But here's the bummer: I did something wrong. The ice cream had a weird, gritty texture (perhaps this was good thing - it made it last a little longer that way!). I don't know what happened - perhaps I didn't temper the eggs correctly and they started to scramble? Maybe my honey was getting old? I'm not sure.

Regardless, I'm definitely planning on making this ice cream again. Move over, Ben & Jerrys - between my brown butter honey ice cream and my Buttermilk Ice Cream, I'd make a mean profit as an ice cream vendor! Well, maybe not yet, but give me a few more flavors- I'll get there!

Recipe for Brown Butter Honey Ice Cream:

Adapted from Chez Us

300ml full fat organic milk
300ml organic heavy cream
4 organic egg yolks
½ cup organic wildflower honey
1/2 cup unsalted butter, cut into slices

1. Brown the butter: Heat a saucepan over medium heat. Add the butter, stir continuously. Butter will begin to foam, and eventually small brown specks will appear and the butter will start to smell slightly nutty. Remove from heat when golden (the butter will continue to cook when removed from heat, so make sure not to leave on the heat too long!). Let cool.
2. Make ice cream: Combine milk, cream, and honey in a saucepan. Bring to a small boil. Remove from heat and temper egg yolks by adding a small amount of the milk mixture to the yolks, stirring constantly. Once tempered, slowly add to milk mixture and whisk together. Return pan to a low heat and simmer slightly for 5 minutes, stirring constantly. Remove from heat and let cool. When cool, stir in browned butter and let sit in fridge for at least 30 minutes. Then put it in your ice cream machine or look at my Buttermilk Ice Cream post to see how to make ice cream without a mixer.