Brown Butter Caramel Ice Cream Recipe – Creamy, Buttery

If you love deep, rich flavors with a luxurious mouthfeel, then this Brown Butter Caramel Ice Cream Recipe will sweep you off your feet. Combining the nutty notes of browned butter with the sweet complexity of homemade caramel, this ice cream delivers an indulgent taste that’s far from ordinary. It’s perfect for cozy evenings, elegant dinner parties, or simply treating yourself after a long day.

What sets this ice cream apart is the brown butter base. By carefully toasting butter until it turns golden and aromatic, you unlock deep, nutty flavors that pair beautifully with sweet caramel. The end result? A rich, velvety scoop of ice cream that melts on your tongue and leaves a lingering sweetness behind.

Whether you’re a seasoned ice cream maker or a curious beginner, this recipe guides you step-by-step to create a truly gourmet frozen dessert.

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Nutrition (Per Serving)

• Calories: 360 kcal

• Total Fat: 24g

• Saturated Fat: 15g

• Cholesterol: 160mg

• Sodium: 115mg

• Total Carbohydrates: 30g

• Sugars: 28g

• Protein: 5g

• Calcium: 120mg

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Recipe Details

• Prep Time: 30 minutes

• Active Time: 40 minutes

• Resting Time: 4 hours (chilling) + overnight (freezing)

• Total Time: 1 day

• Cuisines: American, French-inspired

• Course: Dessert, Frozen Treat

• Servings: 8

• Calories (per serving): 360

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Equipment Needed

• Heavy-bottom saucepan

• Skillet or sauté pan

• Medium mixing bowls

• Whisk

• Ice bath (optional, for cooling custard)

• Fine mesh sieve

• Ice cream maker

• Spatula

• Airtight container (for storing ice cream)

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Ingredients

For the Brown Butter:

• ½ cup (1 stick) unsalted butter

For the Caramel:

• ¾ cup granulated sugar

• 2 tablespoons water

• ½ cup heavy cream (room temperature)

• Pinch of sea salt

• 1 teaspoon pure vanilla extract

For the Ice Cream Base:

• 2 cups heavy cream

• 1 cup whole milk

• 4 large egg yolks

• ⅓ cup brown sugar (light or dark, depending on preference)

• Pinch of salt

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Instructions

Step 1: Brown the Butter

1. In a light-colored skillet, melt the butter over medium heat.

2. Stir frequently. After a few minutes, it will foam and begin to darken.

3. Once the butter turns golden brown and smells nutty, remove from heat.

4. Pour into a bowl and let it cool slightly. Set aside.

Step 2: Make the Caramel

1. In a medium saucepan, combine the sugar and water. Stir gently to combine.

2. Heat over medium heat without stirring. Swirl the pan occasionally.

3. Watch as the sugar melts and turns amber-colored.

4. Carefully pour in the room-temperature heavy cream while whisking vigorously. The mixture will bubble up.

5. Stir in salt and vanilla. Let cool for 5–10 minutes.

Step 3: Prepare the Custard Base

1. In a separate bowl, whisk the egg yolks and brown sugar until thick and creamy.

2. In a medium saucepan, heat the milk and cream over medium heat until it just starts to steam (do not boil).

3. Slowly pour a bit of the hot cream mixture into the egg yolks to temper, whisking constantly.

4. Gradually add all the hot cream, then return the mixture to the saucepan.

5. Stir constantly with a wooden spoon or heat-safe spatula until the custard thickens enough to coat the back of the spoon (around 170°F / 77°C).

6. Remove from heat and strain the custard through a sieve into a clean bowl.

Step 4: Combine All the Goodness

1. Stir the cooled brown butter and caramel into the strained custard. Mix thoroughly to combine.

2. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours (preferably overnight).

Step 5: Churn and Freeze

1. Once chilled, churn the custard in your ice cream maker according to manufacturer instructions.

2. When the mixture reaches a soft-serve consistency, transfer it to an airtight container.

3. Freeze for at least 6–8 hours for a firmer texture.

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Optional Add-Ins and Tips

• Toasted Pecans or Walnuts: Stir in ½ cup during the final minutes of churning for a buttery crunch.

• Sea Salt Swirl: Reserve some caramel and drizzle it in layers while transferring the churned ice cream to the container.

• Boozy Twist: Add 1 tablespoon bourbon or dark rum for depth and complexity.

• No Ice Cream Maker? Pour the mixture into a loaf pan and stir every 30–45 minutes for 3–4 hours until creamy and scoopable.

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Storage Tips

Store your ice cream in an airtight, freezer-safe container. For best texture and flavor, enjoy within 2 weeks. Press a piece of parchment paper or plastic wrap directly on the surface to prevent ice crystals from forming.

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Serving Suggestions

• Serve with warm apple pie, chocolate lava cake, or freshly baked cookies.

• Garnish with a drizzle of salted caramel sauce and toasted nuts.

• Add a scoop to your morning iced coffee for a decadent affogato-style treat.

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Why This Recipe Works

The richness of browned butter balances beautifully with the sweet and slightly salty caramel, creating layers of flavor in every bite. The custard base ensures a smooth and creamy texture, while the churned and frozen method gives it professional-grade quality. This Brown Butter Caramel Ice Cream Recipe is not just dessert—it’s an experience of gourmet craftsmanship in every scoop.