Yield: one very full quart
- 4 oz. butter (unsalted, or omit the added salt)
- 1.5 cups heavy cream
- 1.5 cup milk
- 6 egg yolks
- 1 cup brown sugar
- ¼ tsp. salt
- 1 tsp. vanilla extract
Melt butter in a small silver-colored (not non-stick) skillet. Cook over medium heat until the butter is brown and there are specks of browned milk solids in the pan. Be careful not to burn, but don’t stop too soon — the flavor will be more intense if you let the butter turn quite brown.
Bring cream and milk to a simmer. In a mixer, beat yolks, brown sugar and salt until fluffy. Add the brown butter and mix in well. Slowly whisk in the simmering cream mixture. Pour the mixture back into the pot, and cook over low heat, until thick enough to coat the back of a spoon, to a temperature of about 170°F. Chill to 40°F, either in the refrigerator for several hours, or in an ice bath.
Stir in the vanilla, and strain the mixture. Process in your ice cream maker, following manufacturer’s instructions.