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.