Are you ready to elevate your dessert game with a delightful twist on classic ice cream? Introducing Brown Butter Lemon Ice Cream, a luscious blend of creamy richness, zesty lemon curd, and the nutty aroma of browned butter. This recipe will surely impress your family and friends with its unique and mouthwatering flavor. Let’s dive into the details and create this delectable treat!
Ingredients
Lemon Curd:
- 1/4 cup (50g) granulated sugar
- 1 tsp lemon zest (from 1 large lemon)
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1/4 cup (2oz) freshly-squeezed lemon juice (from 1 large or 2 small lemons)
- 3 Tbsp (42g) unsalted butter, softened or melted
- Tiny pinch fine sea salt
Ice Cream:
- 1/4 cup salted butter, browned and cooled
- 2 cups (18oz) heavy whipping cream, cold
- 1 can (14oz) sweetened condensed milk
- Tiny pinch fine sea salt
- 1/4 cup (2oz) freshly-squeezed lemon juice (from 1 large or 2 small lemons)
- 1/4 tsp cinnamon
- 2 Tbsp (25g) light brown sugar
Directions
Lemon Curd:
- Combine Ingredients: In a small nonstick or enameled saucepan, combine sugar, eggs, lemon juice & zest, butter, and salt over medium-low heat.
- Cook and Whisk: Whisk continuously until the mixture thickens, about 5 minutes, until it’s thick enough to coat the back of a spoon.
- Strain and Cool: While still hot, press the mixture through a sieve into another bowl or jar. Cover and cool to room temperature. Store any leftovers in the refrigerator.
Brown Butter:
- Prepare Butter: If the butter is cold, cut it into cubes. Place in a light-colored, medium-sized saucepan over medium-low heat.
- Cook Butter: Stir occasionally until it begins to bubble. Then, stir continuously as it foams, scraping the solids off the bottom until the butter darkens to an amber color.
- Cool Butter: Pour the browned butter into a heat-safe jar and allow it to cool completely.
Ice Cream:
- Whip Cream: Beat the heavy whipping cream in a mixer at medium speed until it thickens, then increase to high speed until stiff peaks form.
- Combine Ingredients: Add sweetened condensed milk, lemon juice, and a pinch of salt to the whipped cream. Beat until fully combined.
- Fold in Flavors: Gently fold in the cinnamon, brown sugar, half the lemon curd, and browned butter until just swirled.
- Layer and Swirl: Spread half the mixture into a pan. Add dollops of lemon curd and browned butter, swirling with a knife. Repeat with the remaining mixture.
- Freeze: Cover the pan and freeze the ice cream for at least 8 hours before serving.
Enjoy!
This Brown Butter Lemon Ice Cream is perfect for warm summer days or as a refreshing dessert after a hearty meal. The combination of tangy lemon curd and rich browned butter creates a complex and delightful flavor that will keep you coming back for more. Serve it in bowls or cones, and enjoy the smiles and compliments from your lucky guests. Happy scooping!
Feel free to share your creations and let us know how your Brown Butter Lemon Ice Cream turned out! We’d love to hear from you in the comments below.
Brown Butter Lemon Ice Cream
Description
This Brown Butter Lemon Ice Cream is a symphony of bold, bright flavors perfectly balanced with the rich, nutty undertone of brown butter. The tangy freshness of lemon melds beautifully with the caramel-like depth of brown butter, making each scoop a delightful escape into sweetness.
Crafted for those who love a twist on classic desserts, this ice cream offers a creamy texture and a zestful flavor that promises to refresh and impress. Ideal for summer gatherings or as a luxurious treat after dinner, it’s a gourmet take on comfort food that enchants with every bite.
Ingredients
Lemon Curd:
1/4 cup (50g) granulated sugar
1 tsp lemon zest (from 1 large lemon)
1 large egg, room temperature
1 large egg yolk, room temperature
1/4 cup (2oz) freshly-squeezed lemon juice (from 1 large or 2 small lemons)
3 Tbsp (42g) unsalted butter, softened or melted
Tiny pinch fine sea salt
Ice Cream:
1/4 cup salted butter, browned and cooled
2 cups (18oz) heavy whipping cream, cold (18 ounces in weight, not fluid ounces)
1 can (14oz) sweetened condensed milk
Tiny pinch fine sea salt
1/4 cup (2 oz) freshly-squeezed lemon juice (from 1 large or 2 small lemons)
1/4 tsp cinnamon
2 Tbsp (25g) light brown sugar
Instructions
Lemon Curd:
Combine sugar, eggs, lemon juice & zest, butter, and salt in a small nonstick or enameled saucepan over medium-low heat.
Whisk continuously until it thickens, about 5 minutes, until thick enough to coat the back of a spoon.
While still hot, press through a sieve into another bowl/jar, cover and cool to room temperature. Store leftovers in the refrigerator.
Brown Butter:
If butter is cold, cut into cubes and place into a light-colored, medium-size saucepan, over medium-low heat.
Stir occasionally until it begins to bubble, then stir continuously as it foams, scraping the solids off the bottom until it darkens into an amber color.
Pour into a heat-safe jar, allow to cool completely.
Ice Cream:
Beat the heavy whipping cream in a mixer at medium speed until it thickens, then high until stiff peaks form.
Add sweetened condensed milk, lemon juice, salt, and beat until fully combined.
Fold in cinnamon, brown sugar, half the lemon curd, and brown butter just until swirled.
Spread half the mixture into a pan, add dollops of lemon curd and brown butter, swirl with a knife.
Repeat with remaining ingredients, cover, and freeze for at least 8 hours.