I've become a convert of browned butter. It really gives a flavor boost to a dish. You can utilize browned butter in giving steaks more flavor, adding a nice boost to chocolate chip cookies, and now gives a complex and nutty flavor to ice cream. This ice cream is probably fairly similar to butter pecan ice cream, but I'm not too positive. However, it is a very delicious ice cream and relatively easy to to make. I came across this recipe on Portuguese Girl Cooks' Blog. To take it up a notch I decided to throw in jumbo semi-sweet chocolate chips. If you like the nuttiness of browned butter then I think you will like this ice cream. It's creamy, smooth, and delicious. As a matter of fact; it was a big hit at a New Year's party I attended. People even went back for seconds! Enjoy!
6 tablespoons (3/4 sticks) unsalted butter
2 cups heavy whipping cream
1 cup whole milk
6 large egg yolks
1/3 cup granulated sugar
1/3 cup packed dark brown sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
6 oz jumbo semi-sweet chocolate chips
Take out a small frying pan; and melt the butter over medium to medium-high heat. Swirl the pan some to help with the browning. It'll take around 5 to 10 minutes for the butter to brown. You don't want the butter to burn, so pay careful attention to it as it cooks. The butter should have a nice nutty smell and look amber in color. Pour the butter thru a fine mesh strainer into a small bowl and set aside.
Take out a large saucepan, and bring the milk and heavy cream to a simmer. Meanwhile, add the egg yolks, vanilla, sugars, and salt to a standing mixer. Stir until the mixture is nice and thick. Slowly, add in the browned butter. Slowly, whisk in the hot milk mixture into the standing mixer. Then, immediately add it to your saucepan and cook (while stirring) until the temperature of a candy thermometer reads 170 degrees. Plus, the back of the spoon should have a nice coating on it. This will take about 5 minutes.
Strain the custard into a bowl and place in the fridge for a couple hours until cold. Once the custard is cold; process in your ice cream mixture according to the manufacturer's directions. Right at the end of the ice cream making add in the semi sweet chocolate chips. Then, pour into a container and seal air-tight. Place in your freezer and freeze until firm.