Ingredients:
- 5 ea. egg yolks
- 400 ml Whole Milk
- 946 ml Heavy Cream
- 226 g Unsalted Butter
- 10 g Kosher Salt
- 250 g Brown Sugar
Cooking method:
- Brown the butter in a sauce pot and let cool completely, skim away most of the solids.
- While the butter is cooling, combine milk, cream and brown sugar in a sauce pot and simmer until sugar is dissolved
- Temper the egg yolks with the warm dairy mixture
- Mix until everything is combined and pour back into the sauce pot
- Using a rubber spatula continuously stir the mixture on medium low heat until the batter thickens (nape)
- Add in the brown butter, mix until everything is incorporated.
- Pour the mix into the ice cream maker and follow the instructions.
- When the creaming cycle is completed, remove from the machine and store in the freezer until ready to serve.