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How to make Burnt butter ice cream

Yield = 6
Prep time: 0:30
Cook time: 0:10
Total time: 0:40

Ingredients

170g unsalted butter
2 cups milk
300ml pouring cream
6 egg yolks
2/3 cup brown sugar, lightly packed

Method

Step 1 Heat 170g unsalted butter in a stainless-steel frying pan over medium heat until foaming. Cook, swirling the pan often, for 6 minutes or until nut brown. Pour into a glass or ceramic bowl. Set aside to cool slightly.
Step 2 Meanwhile, bring 2 cups of milk and a 300ml ctn of pouring cream to a simmer in a saucepan over medium heat. Set aside to cool slightly.
Step 3 Whisk 6 egg yolks and 2/3 cup lightly packed brown sugar in a heatproof bowl until thick and pale. Gradually whisk in the milk mixture. Pour into a clean saucepan. Stir over medium heat for 6-8 minutes or until the custard coats the back of a wooden spoon.
Step 4 Strain the butter through a fine sieve lined with muslin into the custard. Whisk to combine. Transfer to a heatproof bowl. Set aside, stirring often for 20 minutes to cool. Cover with plastic wrap and place in the fridge overnight.
Step 5 Line a 22cm square cake pan with baking paper. Pour in the custard. Cover with foil. Place in the freezer for 6 hours or until almost set. Roughly break up the ice-cream with a metal spoon. Transfer to a bowl. Use an electric beater to beat until smooth. Return to pan. Cover with foil. Place in the freezer for 4 hours or until firm.